Chocolate oat muffins

Drum
6 large muffins servings Prep: 20 mins
Rate this recipe
Although there’s little oil in these muffins, the rolled oats and bananas ensure a moist, soft texture.

By Food24 July 22 2019
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Ingredients (13)

250 ml white bread flour — stone-ground
7,5 ml Baking powder
2,5 ml Bicarbonate of soda
2,5 ml salt
60 ml cocoa powder
500 ml oats — rolled
125 ml brown sugar
2 bananas — ripe, mashed
2 eggs — whisked
80 ml canola oil
1 orange — zest grated
90 ml orange juice
125 ml dark chocolate — chopped
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Method:

TO SERVE

whipped cream

Preheat the oven to 180°C. Line six hollows of a deep muffin tin with baking paper and grease well with nonstick spray.

1 Sift the flour, baking powder, bicarbonate of soda, salt and cocoa powder together, then add the oats and sugar. Mix well.

2 Mix the mashed bananas with the eggs, oil, orange zest and juice. Fold lightly into the dry ingredients until just mixed.

3 Fill each muffin hollow ¾ of the way with batter. Press the chocolate pieces into the top.

4 Bake for 20-30 minutes or until a skewer inserted in the middle of a muffin comes out clean.

5 TO SERVE Serve lukewarm or cold with a spoonful of whipped cream.



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