Healthy Oat Flour Chocolate Muffins - Only three grams of sugar in these scrumptiously soft and fluffy muffins!
We have what are deemed 'treat days' in our home.
These days allow the kids to get into the kitchen and make their own single serve dessert. Mug cakes, cookies, milkshakes, and hot chocolate are some of the regular picks!
The girls' each have a blog now, so here are a couple of my favorites from them:
Treat days are a great way for all of us to bond, while simultaneously making something yummy to eat! The main caveat for the kids is that they can't use more than one tablespoon of sugar.
I'm not sure I remember when or how this all started, but the kids all look forward to these special days.
To buffer the disappointment that comes with a 'non-treat day', I'll often try out something new for the blog.
These chocolate muffins have been in the queue for a while now. I finally got a thumbs up approval from all four kids last week, so now I can happily share here.
One of my goals with these muffins was to cram in some protein. That comes in the form of added eggs and yogurt, as well as oat flour.
Among oat flour's many attributes is that it's higher in protein than some others, like sorghum or rice. It also boasts a good amount of fiber, all the while being mighty tasty!
I know someone that loved them!
Here are a few other chocolate treats you might enjoy:
Healthy Oat Flour Chocolate Muffins
- 1 cup oat flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp sea salt see Notes
- 2 large eggs
- ¼ cup plain yogurt
- ¼ cup applesauce
- 2 Tbsp maple syrup
- ¼ cup melted coconut oil or butter see Notes
- 6 Tbsp milk of your choice
- 1 tsp vanilla extract
- 10-20 drops liquid stevia
- chocolate chips as desired
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the dry ingredients (flour, cocoa, baking soda, salt).
- In a separate smaller bowl, mix together the remaining 'wet' ingredients.
- Make a well in the center of the dry mix, and pour in the wet ingredients.
- Gently mix just until combined (no dry patches).
- Divide the batter among 12 parchment paper muffin cups.
- Top with some chocolate chips, if desired.
- Bake for 11-13 minutes or until soft and springy to the touch.
If you use salted butter, reduce the amount of added salt to 1/8 teaspoon.
Some of the items used to make this recipe include: