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INGREDIENTS:

  • 1 cup coconut milk yogurt (or your favorite yogurt)
  • 1/2 cup peanut butter (or other nut or seed butter)
  • 1/2 cup chocolate vegan protein powder or dark brown sugar
  • 1 tsp baking soda
  • 2 cups rolled oats (make sure they are certified gluten free if you have a gluten intolerance)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup chocolate chips 

DIRECTIONS:

  1. Preheat oven to 350ºF. Lightly spray muffin tins with non-stick spray.
  2. Put rolled oats in a blender or food processor and pulse to a fine crumb, alternatively you can use already prepared oat flour.
  3. In a large bowl, combine yogurt, peanut butter, and brown sugar and mix with a spoon until well combined.
  4. Add the baking soda, oat flour, and cocoa powder and mix until combined (the batter will be thick)
  5. Fold in the chocolate chips.
  6. Scoop batter into prepared muffin tins, filling about half way full.
  7. Bake for 10-15 minutes, until a toothpick comes out clean.

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