Chocolate Muffins with Oats
Chocolate Muffins with Oats - Honey and oats make these muffins better for you
Healthy, because
Even smarter
Nutritional values
Cocoa powder gives these muffins a decadent flavor without adding a ton of calories. The oat flakes provide B vitamins and iron for strong nerves and circulation.
If you like nuts, then you can alter the recipe by skipping the oil, increasing the milk quantity to 6 tablespoons, and replacing the oat flakes with 3.5 ounces of ground hazelnuts.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 3 Tbsps Canola oil
- 2 eggs
- 4 Tbsps
- 3 ½ ozs honey
- 4 ozs Pastry flour
- 2 tsps Baking powder
- 3 ½ Tbsps Oats
- 1 Tbsp cocoa powder
- For serving:
- 2 Navel Orange (per serving)
Kitchen utensils
Preparation steps
Whisk together oil, eggs, milk and honey in a bowl with a hand mixer.
In another bowl, mix flour with baking powder, oats and cocoa powder. Add to the egg mixture and beat just until combined.
Line 6 cups of a muffin time with baking cups. Divide batter among cups and bake on the middle rack of a preheated oven at 350°F for about 15 minutes.
Remove from the oven and let cool in tin on a wire rack. If desired, juice the oranges and serve with the muffins.
Keep remaining muffins in a storage container in the refrigerator for about 1 week.
