Dessert · Snack

Brownie Batter Oat Muffins

Before diving into this recipes don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like this ‘Acorn Squash Quinoa Bowl‘ đŸ™‚


Now let’s talk about these Brownie Batter Oat Muffins!


They are:

  • Vegan
  • Protein & fiber packed
  • Free of any oils or sugar
  • Chocolatey
  • Easy to make
  • Made with only clean, natural ingredients
  • Filling
  • Metabolism boosting

Brownie Batter Oat Muffins

  • Servings: 7 muffins
  • Difficulty: easy
  • Print




  • 1 c oats (gluten free if needed)
  • 1/2 c unsweetened apple sauce
  • 1/4 c coconut flour
  • 1/4 c non-dairy milk (I used Ripple)
  • 1 ripe banana
  • 3 T cocoa powder
  • 1/2 T chia seeds
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • dash pink himalayan salt
  • Handful non-dairy chocolate chips
  • Prepared Chocolate Peanut Flour/ PB Fit or PB2
  • Unsweetened Raw Shredded Coconut
  • 3 Pitted dates sliced in half


  1. Preheat the oven to 350F. Spray 7 holes of a muffin tin with coconut oil spray & set aside.
  2. Add all ingredients to a large mixing bowl.
  3. Beat/mix until everything is combined.
  4. Fold in your chocolate chips.
  5. Distribute batter among the 7 muffins tins with an ice-cream scooper
  6. Bake for 18 minutes or until a knife inserted comes out clean. Once cooled, remove from tins & top with prepared chocolate powdered peanut butter, shredded coconut & sliced dates. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Saturday!





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