Description
These Dark Chocolate Blueberry Oats Muffins soft and super healthy dark chocolate blueberry oats muffins are bursting with ripe, sweet, juicy blueberries. They’re simply delicious!
Ingredients
Units
Scale
- 2 – large eggs
- 1/2 cup – Greek yogurt
- 2 – medium-size, ripe bananas, mashed (1 cup)
- 3 tbsp date syrup or you can use maple syrup
- 2 tsp – Vanilla extract
- 3/4 cup – quick oats
- 1 tsp – ground cinnamon
- 1 tsp – Baking powder
- 1/2 tsp – Baking soda
- 1&1/4 cup – All-Purpose Flour
- 1 cup – Blueberries, fresh or frozen
- 1/2 cup – Dark chocolate chunks or chips
Instructions
- Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by lining the cavities with parchment liners or spraying them with cooking spray. Set aside. Do not worry If you do not have an oven or microwave. (I made them in a big Pan also so I put some salt in a pan and cover it then preheat it for 5 minutes on high flame. Then put the baking tray and bake for 20 minutes on low flame). It will have the same result as an oven.
- Take a mixing bowl and crack eggs and then lightly beat them. Whisk in the yogurt, bananas, date syrup, and vanilla extract, mixing until it is smooth. Note: If you are allergic to eggs or vegetarian, you can replace them with ground flax meal instead. Replace the eggs with 2 tablespoons ground flax meal and 6 tablespoons warm water.
- Now add the oats, cinnamon powder, then put a sieve on the bowl and add All-purpose flour, baking powder, and baking soda. Now shift and if have any big particle then discard. Now mix everything until well combined.
- Finally, add the blueberries and dark chocolate chunks, save some to sprinkle on top of muffins. I have added some extra dried blueberries also for flavor and as I love blueberries very much it’s completely optional. Combine well.
- Divide the batter with a spoon or ice cream scooper evenly among the 12 muffin cups, filling almost to the top. and sprinkle them with saved dark chocolate chunks and blueberries.
- Bake in the oven or big pan for 21-23 minutes, or until the tops of the muffins begin to turn golden brown and insert a toothpick in the center and if it comes out clean then it’s ready.
- Allow the muffins to cool and then transfer them to a plate.
Notes
- If you’re using Greek yogurt, start with 1/2 cup milk and add another 2-4 tablespoons, if the batter feels too dry.
- If you are allergic to eggs or vegetarian, you can replace them with ground flax meal instead. Replace the eggs with 2 tablespoons ground flax meal and 6 tablespoons warm water.
- A wooden spoon should be used to stir the wet ingredients into the dry ingredients in a large mixing bowl until they are combined.
- Heat oven to 375 degrees Fahrenheit. Line muffins tin with paper or spray with oil.
- Bake for 16-18 minutes, or until golden brown on top and a toothpick inserted into a muffin comes out clean. Remove.
- If you prefer, you can use 1/2 cup (60 g) whole wheat and 1/2 cup (60 g) all-purpose bread mix.
- Mix 1 tablespoons (7.5 grams) of flour in frozen berries to prevent them from leaking or sinking to the bottom of the muffin.
- If you over mix the batter after adding the flour, they will turn out hard.
- In the batter, you can add nuts of your choice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 165 Kcal