Now you can continue to enjoy chocolate treats. Of course, these muffins are not huge. Even though you make the in a regular-sized muffin tin, they are not going to rise the same way a normal muffin would. Since they don’t have flour, they are going to be very dense and chewy, more like a brownie than a piece of cake. But they will satisfy your craving for chocolate!
You can also make these in a mini-muffin tin and bake them in a 350 degree F oven for about 9 minutes or until a toothpick comes out clean. The mini-muffins are a great size for a quick snack.
¼ cup cocoa powder
2 tablespoons oat flour (Make sure to measure the oats AFTER being blended)
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 tablespoons brown sugar lightly packed
½ cup creamy peanut butter
¼ cup unsweetened applesauce
¼ cup vanilla Greek yogurt
1 teaspoon vanilla extract
2 tablespoons honey
1 large egg
5 tablespoons dark chocolate chips
Preheat oven to 350 degrees F. Spray the 9 of the cups in a muffin tin and fill the other three up halfway with water (to ensure even baking). Do NOT use muffin liners! The muffins won’t come out well.
In a large bowl, combine cocoa powder, oat flour (any kind of regular oats, blended in any kind of blender, until they are a flour consistency), baking soda, baking powder, salt, and brown sugar.
In a separate bowl, combine the peanut butter (do not warm up), applesauce, Greek yogurt, vanilla, and honey. Stir until completely combined.
Stir together dry and wet ingredients and add in the egg. Mix until just combined. Gently fold the chocolate chips into the batter and top each muffin with a few more, if desired.
Bake 18-22 minutes or until a toothpick inserted in the center comes out clean.
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Quick Tip: If you prefer not to use any Greek yogurt, you can use all applesauce (a total of ½ cup). Likewise, if you prefer not to use any applesauce, you can use all Greek yogurt (a total of ½ cup). In baking, it is very important to use exact measurements and preserve the proportions of your various ingredients.
Recipe and image courtesy of Chelsea at Chelsea’s Messy Apron