No Sugar, No Oil Chocolate Chip Muffins
No Sugar, No Oil Chocolate Chip Muffins requires about 21 minutes from start to finish. Watching your figure? This gluten free recipe has 8 calories, 0g of protein, and 0g of fat per serving. For 2 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 120. A few people made this recipe, and 19 would say it hit the spot. It works well as a morn meal. This recipe from Oatmeal With a Fork requires applesauce, baking powder, egg, and oat flour. Overall, this recipe earns an improvable spoonacular score of 3%. If you like this recipe, you might also like recipes such as Vegan Raspberry Chocolate Chip Muffins (no added sugar + oil-free), Oil-Free Pumpkin Chocolate Chip Muffins, and Zucchini Chocolate Chip Mini Muffins (Gluten Free + Refined Sugar Free).
Servings: 120
Preparation duration: 5 minutes
Cooking duration: 16 minutes
Ingredients:
1/2 cup applesauce
1 tsp baking powder
1/4 tsp baking soda
1/4 -1/2 cup chocolate chips or chopped chocolate
1/2 tsp cinnamon
1 egg
6 Tbsp milk
3/4 cup oat flour
1/2 cup oats
1/4 tsp sea salt
1 Tbsp vanilla extract
Equipment:
oven
bowl
ice cream scoop
muffin liners
Cooking instruction summary:
InstructionsPreheat the oven to 350 degrees.Mix the dry ingredients in a large bowl (flour, oats, baking powder, baking soda, salt, cinnamon).Mix the wet ingredients in a small bowl (applesauce, egg, milk, vanilla).Make a well in the dry mix, and add in the wet ingredients and chocolate. Stir the batter only until the dry ingredients are moistened (about 10-13 rotations of the bowl).Using an ice cream scoop or 1/4 cup measurement, divide the batter among ten lined muffin cups.Bake 12-16 minutes, or until springy to the touch.Cool a bit and enjoy!
Step by step:
1. Preheat the oven to 350 degrees.
2. Mix the dry ingredients in a large bowl (flour, oats, baking powder, baking soda, salt, cinnamon).
3. Mix the wet ingredients in a small bowl (applesauce, egg, milk, vanilla).Make a well in the dry mix, and add in the wet ingredients and chocolate. Stir the batter only until the dry ingredients are moistened (about 10-13 rotations of the bowl).Using an ice cream scoop or 1/4 cup measurement, divide the batter among ten lined muffin cups.
4. Bake 12-16 minutes, or until springy to the touch.Cool a bit and enjoy!
Nutrition Information:
covered percent of daily need
