Healthy Chocolate Oatmeal Muffins Food

HEALTHY CHOCOLATE MUFFINS

Steps:

• Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
• In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
• In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
• With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!

CHOCOLATE-PEANUT BUTTER OATMEAL MUFFINS

Steps:

• Preheat the oven to 400˚ F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes.
• In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds.
• Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm!

HEALTHY CHOCOLATE OATMEAL MUFFINS RECIPE

Steps:

• Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!)
• Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
• Add eggs, honey, milk and vanilla. Mix to combine.
• Add dry ingredients (including both ground and whole oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• Fold in approximately 1/2 cup chocolate chips, if using.
• Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins). You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers.
• Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly.
• Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.

OATMEAL CHOCOLATE CHIP MUFFINS

Steps:

• Combine oats and milk and allow to stand for 15 minutes. Preheat oven to 400 degrees F (205 degrees C). Grease each cup of one 12-cup muffin tin.
• Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
• Combine flour, baking powder and salt. Add oat mixture to flour mixture, stirring until just moist. Fill each cup of one 12-cup muffin tin 2/3 full. Sprinkle tops with the remaining brown sugar and pecans.
• Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes.

CHOCOLATE OATMEAL MUFFINS

Steps:

• Mix together almond milk and vinegar, and pour over oats. Cover and let soak for about an hour.
• In a separate bowl, beat together margarine, sugar, molasses and apple sauce. Fold into oats.
• In a separate bowl, whisk together cocoa powder, flours, baking powder, baking soda, and salt until well blended.
• Pour oat mixture into flour mixture and stir gently until well combined.
• Spoon batter into lined muffin tin.
• Bake in 400 F for 20-25 minutes.

CHOCOLATE CHIP OATMEAL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg. Combine dry ingredients; add alternately with applesauce to the creamed mixture. Stir in oats and chips. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25 minutes.

HEALTHY CHOCOLATE OATMEAL MUFFINS

Steps:

• 1. Preheat oven to 325. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavor!).
• 2. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
• 3. Mash bananas well, they should have no lumps. I use my mixer to mash them before adding the other wet ingredients.
• 4. Add eggs, honey, milk and vanilla. Mix to combine.
• 5. Add dry ingredients (including both ground and unground oats) to wet ingredients and mix until just incorporated. Allow these to sit for 10 minutes to soak the oats.
• 6. 7. Fold in approximately 1/2 cup chocolate chips, if using.
• 8. Scoop into muffin tin, lined with muffin wrappers (makes 14 muffins). You can spray the bottom of the liners lightly with spray oil to make the muffins easier to remove from the wrappers.
• 9. Sprinkle muffin tops with reserved oats and remaining 1/2 cup chocolate chips, press down lightly.
• 10, Bake at 350 for about 20 -23 minutes, a toothpick inserted in the center of a muffin should come out clean.