Can you feel it? Friday is in the air folks, and because it is the start of the weekend I have decided to share this delicious, healthy and easy-as-pie muffin recipe with you to get your weekend breakfasts of to a good start! Perfect for grabbing a bite on the go, whether it be after a Saturday morning run, combined with your morning cup of tea, or simply to snack on whilst getting ready for the day. They also make great additions to packed lunches (if they can last long enough to see the start of the new week in your household!).
Fascinated by the success and ease of my strawberry oat muffins, I decided to further explore the possibilities of oat flour and came up with this interesting combination of cocoa, cranberries, goji berries and hazelnuts (all tied together with a good dollop of natural peanut butter of course) 😉
These muffins, like their strawberry counterparts, are also gluten free (if certified gluten free oats are used), refined sugar free, and oil free. Chocolate for breakfast anyone?
- 2 cups oat flour (rolled oats ground to flour in your blender)
- 1/4 cup rolled oats
- 2 tsp baking powder
- 1 cup plant-based milk (I used unsweetened soy milk)
- 1 whole ripe banana (the riper the better)
- A pinch of salt
- 3-4 fresh medjool dates (or between 6-10 normal dried dates soaked for 3+ hours)
- 1/4 cup cocoa powder
- 1/2 tsp vanilla essence
- 2 tbsp cranberries
- 1 tbsp goji berries
- 1/4 tsp stevia liquid
- some raw hazelnuts (for the topping)
- 1 heaped tbsp of natural peanut butter
- Preheat the oven to 190°C (375°F).
- Combine the oat flour, baking powder, cocoa powder and salt in a large bowl and mix well.
- In a blender, whiz together the banana, soy milk, vanilla essence, dates, stevia and peanut butter until well blended. The mixture will be thick yet still very much a liquid – almost like a milkshake.
- Pour the blended mixture into the bowl with the oat flour mixture and stir well to incorporate all the ingredients. Slowly add the rolled oats until the mixture starts to thicken.
- Fold in the cranberries and goji berries.
- Spoon into cupcake holders and place a hazelnut on top of each cupcake.
- Allow to bake for 15-20 minutes (until the tops are firm and a knife comes out clean).
- Allow to cool before serving.
*Note: watch these muffins carefully, because I feel I left mine in slightly too long. Somewhere between the 15 and 20 minute mark is right, but 20 minutes is too long. They still tasted great, but could have been more moist in my opinion (the results will also depend on the type of oven you use, of course).
Serve as is, or with some peanut butter, jam, or any other sweet spread of your choice.
To turn them into a more “dessert-worthy” treat, try mixing some vegan chocolate chips into the batter before baking, or drizzling some melted dark chocolate on top after baking.