Name: Oats and Chocolate Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 100 g Rolled oats (roughly ground)*; 1 tsp Cinnamon powder; 1 tsp Baking powder; ½ tsp Pink Himalayan salt (you can use regular salt too); 20 g Coconut oil ( I use extra virgin coconut oil); 2 Eggs; 2 tsp Vanilla extract; 110 g Dates paste (recipe on the blog); 100 g Dark chocolate (roughly chopped in chunks - 80 g to mix in the batter & 20 g to top the muffins)

When my kids ask for cakes, muffins or cupcakes, all that comes to my head is sugar, sugar, sugar! 😱

Well in that case there’s no harm in making something for them at home that’s less sugary, healthy, plus yummy.

So, I made Oats & Dark Chocolate Muffins that were refined sugar free, refined oil free & refined flour free - nutritious, protein-packed & fiber-rich!

Oats, eggs, dates, coconut oil, cinnamon & dark chocolate - It’s amazing how simple every day ingredients put together can have such an awesome outcome.

These were put to the taste test & the verdict was "Mumma you’re too good” (The nutritionist in me had a collar-up moment & the mother in me was flyyyyying...😊; all the mummas in the house tell me you relate 😉)

AuthorsophieskitchenloveCategoryBreakfast, Cakes, Desserts, Gluten Free, Healthy Recipes, Kid-Friendly, Quick, SnacksDifficultyBeginner

Yields6 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

Dry ingredients

100 g Rolled oats (roughly ground)*

1 tsp Cinnamon powder

1 tsp Baking powder

½ tsp Pink Himalayan salt (you can use regular salt too)

Wet ingredients

20 g Coconut oil ( I use extra virgin coconut oil)

2 Eggs

2 tsp Vanilla extract

Other ingredient

110 g Dates paste (recipe on the blog)

100 g Dark chocolate (roughly chopped in chunks - 80 g to mix in the batter & 20 g to top the muffins)

In a bowl mix all the dry ingredients thoroughly using a fork.

Now, mix all the wet ingredients separately either with a fork or with a whisk.

Mix until it’s light & frothy.

Next, add the dates paste to the wet ingredients & mix well.

Now, pour the wet ingredients in the dry ingredients.

And mix it well.

You could use mini cupcake liners and you’d get 12 mini muffins.

Or you could use medium sized liners and get 6 muffins.

Pour the batter into the liners & fill it till a little more than half full. (The muffins won’t rise much, it’ll rise just a little so it’s better to avoid filling it to the top)

Now, top the batter with the reserved chocolate chunks (this step is optional)

Bake for 20 minutes on the top most rack. (I bake it with the fan & both rod on mode)

Do the toothpick test after 20 minutes. (If the toothpick comes out clean it’s ready)

Cool the muffins on a cooling rack.
Once cooled down enjoy as is or refrigerate it for about an hour & enjoy it cold.😋

Note: It tastes better the next day & the liners will come off easily.

*Oats- In a mixer-grinder grind the oats to a rough consistency ; do not make it into a powder.

Note: If rolled oats is not available then use quick-cooking oats and just pulse it once when in the mixer grinder.

If you like my recipe, don’t forget to like & share it with your family & friends.

Also, your valuable feedback will help me make better content 😊

Ingredients