These are the best egg and flour free muffins I've ever eaten!
1 ¾ cups rolled oats3 tablespoon unrefined coconut oil
½ cup unsweetened applesauce
½ cup unsweetened cocoa powder
½ coconut palm sugar
1 tablespoon pure vanilla extract
½ cup plain Greek yogurt
½ teaspoon cream of tartar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup hot water
½ cup chocolate chips
¼ unsweetened coconut flakes
1 scoop chocolate protein powder
- Preheat oven to 350 degrees. Line muffin pan with 12 cupcake liners.
- Put all ingredient expect chocolate chips and coconut flakes in a high powered blender or food processor. Blend until well combined and oats are ground. Stir in chocolate chips by hand.
- Pour batter evenly in the cupcake liners. Sprinkle with coconut flakes.
- Bake for 15-18 minutes until a toothpick inserted in the center comes out clean. Cool completely.
Recipe adapted from SkinnyMs.