Muffins That Satisfy
Extra dark and dense, not too sweet, and packed with oats, these muffins provide guiltless energy. They can be an easy on-the-go breakfast companion to a cup a coffee. If made mini-sized, pop one in your mouth for a chocolate treat between meals to keep you going. You can dress them up for a healthy after-dinner or cocktail party dessert. Power Muffins will give you a boost.
Music accompaniment
“How does it feel?” by D’Angelo
Ingredients
- 1 1/3 unsweetened oat, soy, or cashew milk
- 1 teaspoon apple cider vinegar (or fresh lemon juice)
- 1 1/2 cups flour (all purpose; whole wheat works, too)
- 1/2 cup dark cocoa powder (unsweetened, not semi-sweet)
- 1 1/2 cups dry oatmeal
- 3/4 cup brown sugar
- 1/2 teaspoon salt
- 1 Tablespoon cornstarch
- 1/4 cup avocado oil (or other neutral oil)
- 1 teaspoon vanilla
- 1 Tablespoon hot water
Make
- In a mixer (or by hand) blend dry ingredients
- Add wet ingredients and mix well
- Transfer to muffin/cupcake pan (I prefer mini size)
Bake
- Preheat oven to 400
- Bake for 25-28 minutes
- Cool for 10 minutes
Serve
- Great on-the-go or post-workout snack
- For breakfast, enjoy with coffee, dark tea, or an aromatic chai
- For dessert, dust with powdered sugar, grate good chocolate, or drizzle maple syrup
- For cocktail hour, serve with dark berries alongside a rum or whiskey drink. Power Muffins go especially well with Campari-mixed cocktails.