I love baked oatmeal. I love muffins. So on Sunday I thought to myself “why not mix the two?” And so I did. I was seriously impressed with how delicious they taste, because usually my first attempt at creating a recipe takes a few tries to finally get right. But then… How can you go wrong with dark chocolate, raspberries and oatmeal?
Seriously though, these are delicious. I wish I had doubled the batch so I could be eating one right now, but unfortunately I already divided them up between all of this week’s mornings (meal prepping like a pro) and there were none left over. And I already had two this morning. So I guess I don’t need another… But another sounds so good. This post is going to be hard to get through with the drool, the cravings and the pictures….
(and how cute is my little helper?!)
Sorry. So back to the recipe! It was SUPER easy to make and they baked pretty quickly too. I made these muffins as a part of my meal prep, but they would be perfectly doable to make fresh when you need them/want them/crave them. I even tried out the leftover batter in the microwave and it was delicious, just without that crunchy top you get when you bake them. I microwaved about the equivalent of a muffin (I had already filled 12 up with batter and had enough for one more… They should make single muffin tins for moments like that!) in a mason jar for 45 seconds and it was perfect!
I think I’ll have to make these again for next week’s breakfast. And the best part is that they are so versatile! I used dark chocolate and raspberries in these, but that could easily be substituted for blueberries, pecans, coconut, bananas and so on. I think I’ll have to try some white chocolate carrot cake ones soon. Yum!!
Dry Ingredients:
2 1/2 cups oats
1 cup almond flour
1 Tbsp ground flax seed
1 scoop protein powder (I used PerfectFit Cinnamon Roll flavor)
1/4 cup coconut sugar
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp cinnamon
Wet Ingredients:
1 cup unsweetened vanilla almond milk
1/4 cup egg whites
5 oz nonfat vanilla Greek yogurt
1 tsp vanilla
Filling:
1/2 cup dark chocolate chips
1/2 cup chopped frozen or fresh raspberries
Preheat oven to 350 and spray a 12 space muffin tin with nonstick spray.
Mix the dry ingredients together in a bowl then the wet ingredients together in a large bowl. Slowly pour the dry into the wet, stirring as you pour. Mix until a smooth batter has been formed. Add the filling ingredients and make sure they are well incorporated. Place 1/4 cup of batter into each spot- they will rise some.
Bake for 25-35 minutes, or until they hold up when you press down on the top and a toothpick comes out clean. Let them cool for a bit in the tins, then take them out with a knife or spoon. Eat them warm, cold or room temperature… Any way is delicious! But I prefer warm so the chocolate is melty and the muffin is nice and gooey. Mmmm.
In the mornings, I microwave two muffins for 20 seconds and eat on my way to school with a banana! They are filing, delicious and the perfect way to eat a healthy breakfast on the go.
What fillings do you want to try?
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