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‘ 🙂

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

• Servings: 7 muffins
• Time: 25 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

Ingredients:

• 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

Additional:

• Handful non-dairy chocolate chips
• Prepared Chocolate Peanut Flour/ PB Fit or PB2
• Unsweetened Raw Shredded Coconut
• 3 Pitted dates sliced in half

Directions

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!

Happy Saturday!