To be honest, I did not think these muffins would be particularly good. How would it be possible to bake something delicious without the addition of fat and wheat flour? And yet, the muffins are wonderfully light, fluffy and tasty. They also probably have half of the calories of typical muffins. Not only that, they are gluten free and pack plenty of fiber!
These muffins have vanilla and I always prefer to use pure vanilla instead of the artificial kind. Unfortunately the pure vanilla typically found in a supermarket is extremely expensive. Here again Costco provides a top quality ingredient at a super price – Kirkland Pure Vanilla.
As a price comparison, the typical price for pure vanilla from a supermarket is 7X what it costs for pure vanilla in Costco! ($11.20 for 100 ml, versus $1.62 for 100 ml). Yes you have to buy a larger bottle of the Kirkland Pure Vanilla, but it stays fresh in the fridge for a long time.
- 3 eggs
- 1¾ cup oats or 1½ cups oat flour
- ¾ cup of unsweetened cocoa powder
- ½ cup apple sauce
- 1 teaspoon Kirkland pure vanilla
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup Greek yogurt
- ¼ tsp salt
- ½ cup palm sugar (Costco offers palm sugar at good prices)
- ½ cup Kirkland maple syrup
- ½ cup semi-sweet chocolate dots or chopped chocolate
- ¾ cup very hot water
- Note: Palm sugar and syrup can be replaced by plain sugar or other substitute
- If you’re using oats, mix all ingredients together except for the chocolate in a blender. Then add the chocolate and stir with a wooden spoon.
- If you’re using oat flour, mix all ingredients with a wooden spoon until a homogeneous mass is achieved.
- Pour batter into the prepared muffin molds.
- Bake at 175 degrees until a toothpick inserted into a muffin comes out dry.
- Important Note – because the mixture contains no fat, I do not recommend using paper molds or it will be very hard to cleanly remove the wrapper. Instead either:
- Use culinary parchment paper baking cups OR
- Use a non-stick muffin pan and coat each muffin mold lightly with a grease (vegetable oil, butter etc.) and then lightly dust each muffin mold with almond, walnut or oat flour.