Chocolate Pumpkin Oat Muffins Recipe
Try this Chocolate Pumpkin Oat Muffins Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup pumpkin puree
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 cup unsweetened apple sauce
- 1 3/4 cups old-fashioned rolled oats
- 1/2 cup yogurt (i used plain full-fat but any would work;greek, vanilla, etc.)
- 1/3 upsemisweet chocolate chips
- Carbohydrate 29.5768100006609 g
- Cholesterol 21.3625 mg
- Fat 4.24974958348971 g
- Fiber 5.79694184217997 g
- Protein 6.63278708355706 g
- Saturated Fat 1.44184979175878 g
- Serving Size 1 1 Serving (78g)
- Sodium 83.6627083335731 mg
- Sugar 23.7798681584809 g
- Trans Fat 0.576075875007077 g
- Calories 177 calories
Preheat oven to 375 degrees F. Line a muffin tin with muffin liners and spray with cooking spray.Add the oats to a blender or food processor. Process for about 30 seconds to break down the oats into small crumbs.Add the next 10 ingredients (all but the chocolate chips) to the processor. Process just until combined (about 15 seconds).Pour the batter into the muffin liners, filling each one about ¾ full. Top with the chocolate chips. Lightly tap the chocolate chips down into the batter.Bake for 19-21 minutes.Let the muffins cool for 5 minutes before removing them from the muffin tin.Store in a sealed container in the refrigerator.
