Delicious Chocolate Muffin Recipe! (Dairy and Wheat Free!)

I discovered an amazing recipe online and modified it a little to suit my needs! The result? Something out of this world…

My kitchen is small and I have limited appliances which is actually great because that means almost anyone can make these!

You will need: a cookie sheet, cupcake forms or pan, a mixing bowl, a knife, a fork, a tablespoon and teaspoon, a measuring cup or scale, and rolling pin. Oven preheated to 165 celsius.

2.5dl (100g) of oatmeal (put these on the cookie sheet and roast for about 5 min. until toasted, usually while it’s heating up)

2 ripe bananas

1 whole egg

2.5 tablespoons of honey

3 tablespoons of milk (cow, coconut, rice, oat, etc.)

2 tablespoons of vanilla extract or 1 teaspoon of vanilla essence

2 tablespoons of dark cocoa baking powder

100g of chopped chocolate (or chips) (save a few pieces for the tops)

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt

Take your roasted oatmeal and push into a pile on the cookie sheet, roll it out until it’s “mostly” ground. In a bowl, mash your bananas completely, add the egg/milk/honey/vanilla and whip them until they are fluffy. Then add the cocoa powder and chips and mix. Then add the dry ingredients. Let the mixture sit for 5-10 minutes so that the oatmeal softens. Add the mixture into the muffin forms (almost all the way), top the muffins with the extra chocolate chips and a few oatmeal flakes! Put into the oven and wait 15-20 minutes but check as they go because it could take longer or shorter depending on your ingredients and oven!

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Take the muffins out, and off of a hot surface (otherwise they keep cooking), let them sit for 30 minutes. They can be served for 2 days, and stored at room temperature.

The result? 9 petite mouthwatering, savory, gooey inside, sweet and heart healthy muffin lava cakes!

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