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Name: Fluffy Chocolate Oat Muffins
Prep time: 18 min
Total time: 18 min
Yield: 4
Cuisine: International
Ingredients: Cake Mate Sugar, Blue; Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt; SIGNATURE SELECTS Baking Powder, Double Acting; Toll House Semi-Sweet Chocolate Morsels; Bob's Red Mill Oat Flour, Gluten Free; Crunch Easter Flatback Egg; Challenge Butter, Unsalted, European Style; Oatly Barista Edition Oatmilk; Morton Iodized Salt, 26 Ounce; Reich Family Kitchen Cocoa Bombs; Arm & Hammer Fridge-N-Freezer Baking Soda; Value Corner Vanilla Flavor, Imitation; Natural Delights Medjol Dates, Fresh, Pitted

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Fluffy Chocolate Oat Muffins

Serves 418 mins prep

These fluffy chocolate oat muffins are a delicious treat, perfect for a snack or dessert. Made with oat flour and cocoa powder, and topped with chocolate morsels, they're best enjoyed warm. The recipe makes 4 extra-large muffins.

0 servings

What you need

oz sugar

Oikos Greek Not-So-Traditional Blended Lip-Smacking Lemon Meringue Yogurt

fl oz greek yogurt

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

cup semisweet chocolate morsels

oz oat flour

egg

Challenge Butter, Unsalted, European Style

oz unsalted butter

fl oz oat milk

tsp salt

oz cocoa powder

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

fl oz vanilla extract

Natural Delights Medjol Dates, Fresh, Pitted

medjool dates

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Instructions

1. Preheat oven to 400F convection bake.

2. Place ingredients in a blender, and blend until thickened and combined.

3. Line muffin tins (makes 4 XL).

4. Pour batter, and tap the tray on a surface to rid of large air bubbles.

5. Add chocolate morsels to your desire.

6. Bake at 400F for 10 minutes, then lower the oven heat to 350F and continue baking for 8 minutes, or until a toothpick inserted comes out clean.

7. Best enjoyed warm, enjoy!