Chocolate & Almonds Oats Muffins

I love oat meal, almost every morning I have a bowl of oatmeal with fruits and soy yogurt, but today I wanted something different for breakfast, something more “chocolaty”, like these Chocolate and Almond Oats muffins, a classic combination that is always welcome as a treat or dessert.

“Doing this muffins, I’m not going to skip my daily oat meal” I thought, and I was right since they are so fluffy and delicious that I couldn’t have just one. The ingredients are very simple and they will be ready in only 30 minutes.

Chocolate & Almonds Oats Muffins

Ingredients:

2 Cups Old fashioned oat

1 Tbsp coconut oil

4 Tbsp Brown sugar

4 Tbsp cocoa powder

1 Tsp baking powder

1/2 Tsp baking soda

1 1/3 Cup Non dairy milk

1 Tsp Almond extract

1 Tsp apple cider vinegar

A pinch of Salt

Steps:

Preheat your oven at 380 F and grease or line the muffins tray.
In a food processor blend your oats, cocoa powder, baking soda, baking powder and salt, and blend everything until you gets a fine flour.
The milk and coconut oil must be at room temperature in order to prevent to coconut oil gets solid, but since nobody have milk outside the fridge, you can place the milk, coconut oil, sugar, almond extract in a sauce pan and gentle warm up the liquids, do not boil, just warm and stir frequently to dissolve the oil and sugar. Remove from the heat.
Add the Apple cider vinegar to the liquid mixture and stir well.
Pour the liquids into the dry ingredients and mix them together with folding motions, until there is no lumps. This should be a slightly thick batter which in few minutes will thickens more because the oats rapidly absorbs the liquids.
Place your batter in to a lined muffins tray, top teach one with a almond and a sprinkle of raw oats.
Bring them to the oven for about 20 minutes or test them using the tooth stick method.

I used almond extract to make that almond touch bold, but if you don’t have almond extract on hand (or don’t like it), just replace it for vanilla extract. Another that goes well is orange peal.

I should add some chopped almonds inside the batter, but the realization came too late, because I was already eating them. So I suggest to add a 1/4 of a cup of chopped almonds in the batter just before pouring in your muffins tray.

This almond chocolate combination turn out to be so delicious as oat meal muffins! They are perfect to have as breakfast to go, to pack them in a lunch box or even to decorate with icing as cupcakes, and billion times more healthy.

Hope you like this idea! Make them, eat them and let know what you think 🙂