This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness
12 servings | Serving Size: 1 muffin |
2 cups rolled oats
1/4 cup unsweetened cocoa powder
1/3 cup coconut palm sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon kosher or sea salt
1/2 cup dark or bittersweet chocolate chips
1 cup Greek yogurt
2 large ver ripe bananas
2 large eggs
1/4 cup honey (raw is recommended)
1 1/2 teaspoons pure vanilla extract
1/4 cup (unrefined) coconut oil
Preheat oven to 425 degrees.
Place oats in a blender on high, and grind until a flour like consistency. Transfer to a bowl and mix with the cocoa powder, coconut palm sugar, baking powder, baking soda, cinnamon, and salt.
Add the yogurt, bananas, eggs, honey, coconut oil, and vanilla to the blender or beat with a mixer, on high until all ingredients are fully combined.
Pour the wet ingredients into the dry and mix well. Fold in the chocolate chips. Line a muffin pan with muffin papers or grease pan with coconut oil or cooking spray. Ladle mixture into each cup, filling 3/4 of the way. Bake for 20 minutes.
Remove once cool enough to handle and allow muffins to cool on cake rack. Enjoy!
Nutritional Info :
Calories: 226 | Total Fat: 10 g | Saturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 34 mg | Sodium: 220 mg | Carbohydrates: 32 g | Dietary Fiber: 3 g | Sugars: 19 g | Protein: 5 g | SmartPoints: 10
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