Muffins instead of cupcakes, are relatively healthy. It’s not too sweet, is perhaps made with whole wheat flour or some fiber content, and is more likely to be loaded with fruit than candy. A muffin can also be savory instead of sweet. The texture is usually dryer and slightly denser than cupcakes.
With all this said, This oatmeal-nut-muffins turned out to be delicious, mostly because anything with chocolate on it -on this case 70% cacao dark chocolate – it’s delicious! Toasted oats and nuts bring a fragrant great texture, a great source of fiber, which make it a complete pre-training snack.
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1 large egg
1/4 cup unsalted butter, melted and cooled
1/4 cup milk
1/3 cup rolled oats, toasted lightly
1/3 cup walnuts, chopped and toasted lightly
80 grams 70% cocoa chocolate, chopped
Can be prepared in 45 minutes or less.
In a pan over mid-high place the oatmeal and nuts, heat and stir constantly until a slight toast, this will bring up flavor and aroma, then pour on a colander an sift to remove excessive dust, and let it cool down.
Preheat oven to 400 °F, and place rack on the middle.
In a bowl whisk together the flour, the sugar, the baking powder, and the salt.
In another bowl whisk together the egg, the butter, and the milk, stir the egg mixture into the flour mixture until the mixtures are just combined.
Stir in the oats, the walnuts, and the chocolate chips.
Divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins for 15 to 20 minutes, or until a tester comes out clean, this may be complicated the first time around because chocolate will be melted, so try to prick on the batter side.
Transfer the muffins to a rack, let them cool you may serve them warm.
Nutritional facts (approximated for each muffin)
Carbs 33 g
Fat 20 g
Protein 6 g
Sodium 200 mg
Sugar 13 g