Oatmeal muffins with chocolate and coffee, a real treat perfect to start the day with energy and genuineness.
Oatmeal muffins are without butter and with only egg whites, perfect also for athletes; we used sugar but you can easily replace it with brown sugar or sweetener.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for oatmeal muffins with chocolate and coffee:
- 2/3 cup oat flour
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1/3 cup granulated sugar (or brown sugar)
- 1 pinch salt
- 2 tbsp egg whites
- 1/3 cup whole milk (or soy, almond etc.)
- 1 shot coffee
- 2 tbsp vegetable oil
- 1/4 cup chocolate chips
- 1/8 cup chocolate chips
Tools for oatmeal muffins with chocolate and coffee:
- 1 Bowl
- Spoon
- 1 Muffin pan
Steps for preparing and baking oatmeal muffins with chocolate chips and coffee:
In a large bowl, place the oat flour (if you have oat flakes, blend them finely to obtain the flour), all-purpose flour (or whole wheat flour), granulated sugar (or you can use brown sugar or sweetener) and previously sifted baking powder.
Stir the ingredients well with a spoon to mix them well.
In another bowl, place the egg whites with a pinch of salt and beat them until stiff.
Add the milk, coffee (at room temperature), and vegetable oil to the mixture, stirring well to combine all the ingredients, add chocolate chips, stir well again, and lastly, add the beaten egg whites, folding them into the batter with a spatula to avoid deflating them.
Take a 6-cup muffin pan, place a paper liner inside each cup and pour the batter evenly into the 6 liners, topping the batter with chocolate chips.
Bake at 350°F for about 20 minutes, until they start to brown (always do the toothpick test), let them cool before consuming.
