Pop quiz time!
Would you like:
a) Some dark chocolate
b) A carrot
c) All of the above
If you answered c, then boy do I have a muffin for you!
Before…(well kind of, you use grated carrot, but it wasn’t as pretty to get my point across)
After! (like magic)
These are SUPER moist and dense. You can thank the all the carroty/oaty goodness for their texture. Plus they have vitamin D.
At 140 calories a muffin, these are also one of the healthiest muffins around. Especially as most sweet things this low in calories would contain some god-awful sweetening agent. And you can taste that stuff. Word.
1 cup raw oatmeal or quick oats
1 cup low-fat milk
3/4 cup flour / rice flour or a gluten-free alternative
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons of cocoa powder
1 cup grated carrot
1 tablespoon olive oil
1/2 cup (about 100 grams) of dark chocolate chips
Note: I cut up some of a block of dark cooking chocolate for the chocolate chips, the recipe tends to lend itself to the rough kind of chocolate chips you get by doing it that way.
- Preheat oven to 180 C. Grease a 12 cup muffin tin or line with patty cases and spray with cooking oil.
- Soak the oatmeal/oats in the milk while preparing the rest of the ingredients.
- Mix flour, sugar, baking powder, baking soda and cocoa powder together, then add the rest of the ingredients, including oats/oatmeal (don’t over mix!).
- Spoon into the prepared muffin tin and bake for 12-15 minutes or until a skewer comes out clean and they bounce back to touch. Cool on wire rack. Makes 12.
Healthy? 140 calories a muffin.
Gluten free: I have made these with rice flour and they work really well. No one even noticed. This muffin is moist enough to handle GF flour well. Make sure your oats are GF too.
Storage: They freeze well, otherwise best eaten within a couple of days. Store in airtight container.