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…
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.
Ingredients
1 cup raw oatmeal or quick oats
1 cup low-fat milk
3/4 cup flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons of cocoa powder
2 eggs
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.
Method
- 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: 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.
