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Moist and rich muffins with double chocolate flavor from the addition of natural cocoa powder and cacao nibs.
10 min
20 min
10 min
Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.
In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.
In a medium bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in cacao nibs.
Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.
I'm Jen, a Registered Dietitian and test kitchen consultant living and cooking in the Midwest. I post easy healthy recipes at KingfieldKitchen.com
Moist and rich muffins with double chocolate flavor from the addition of natural cocoa powder and cacao nibs.
10 min
20 min
10 min
Preheat oven to 350 degrees F. Line 12 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners.
In a large bowl mix oat flour, cocoa powder, baking powder, salt and baking soda. Set aside.
In a medium bowl mix eggs, coconut oil, maple syrup, banana and vanilla until well blended. Add to oat flour mixture, stirring until well combined. Stir in cacao nibs.
Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Ovens vary, so adjust bake time as needed. Cool in pan 10 minutes. Transfer to a wire cooling rack. These muffins can be served warm or completely cooled.
 Recipe by kingfieldkitchn on %23kitchenbowl){kind=link}
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