Updated: May 19
Chocolate and Oatmeal in a tasty muffin? Um yes please!
Check out these tasty Chocolate Oatmeal Muffins!
These muffins pair nicely with fresh fruit and your morning cup of coffee or tea, make a great pre or post workout snack, and are a tasty after dinner “treat"!
You can easily whip a batch up in just under 30 minutes, then store them in the fridge for up to a week or pop half the batch in the freezer to take out and enjoy whenever the craving strikes.
2 & 1/2 C oats, uncooked (can use gluten free)
2 large mashed bananas
1/2 - 2/3 C water (use the lower amount for heartier muffins, and the higher amount for a moister muffin)
2 & 1/2 Tbsp. creamy natural peanut butter (or nut butter or nut butter sub of choosing)
1 & 1/2 tsp. vanilla
1 tsp. cinnamon
1/4 C unsweetened cocoa powder
1/2 C chocolate chips (optional)
Preheat oven to 375 degrees.
Line a 12 tray muffin tin with parchment paper cups.
In a large mixing bowl combine oats, cocoa powder and cinnamon.
Heat nut butter in a small bowl for 30 seconds (or until easily stirred).
In a small mixing bowl combine nut butter, mashed banana and vanilla. Stir well.
Fold wet ingredients to dry, then add 1/4 C water at a time and stir until desired consistency (batter should be thick).
Stir in chocolate chips (if desired) spoon batter into baking cups.
Place muffin tin in the oven and bake on the middle rack for 15 minutes.
Turn off the heat and move the tray to the top rack for an additional 3-5 minutes, keeping the oven door closed.
Remove muffin tray from oven and cool before removing each muffin from the tin.
*Makes 12 muffins
Eat and Enjoy!