Chocolate Oatmeal Muffins| Eggless lowfat Chocolate Oatmeal Muffins - I wanted to make some other recipe today and i was running out of the ingrediets to make that dish. So i was blank and thinking what to prepare to make use of that time with the available ingredients in my kitchen. I always wanted to make cakes or muffins but the butter and the fat involved in baking keep me away for a while. But my kid loves them so I was thinking to make for him. He likes plain cakes or muffins, he donot like nuts of dry fruits in them. He used to spit if he gets a bite. I planned to make a breakfast muffin so that i can send them for his school breakfast and ended up in making these healthy tasty muffins.
Making of this recipe is super easy it does not require even a whisk. With a spoon or a ladle you can make this super easy recipe. About the taste when i was clicking picture as usual he checked in and said wow.. mommy muffins? superb mummy he said. He wanted to grab one as early as possible. When he give first bite. He said mom it is so tasty he showed thumbs up and asked me to make muffins like this. I was so happy when I started the recipe i have no plans what i am going to make. The end result was really good and the muffins flew away within a day and he ate almost all. We just tasted one or two.

eggless lowfat chocolate oatmeal muffins recipe

Rolled quick cooking oats- 3/4 cup
*All purpose flour| self raising flour- 3/4 cup
Cocoa powder- 1/4 cup
Yogurt- 1/2 cup (i used low fat)
Milk-1 cup (i used low fat)
Vanilla- 1 teaspoon
Oil- 1/4 cup
Baking powder- 1 teaspoon
Baking Soda- 1/2 teaspoon
Salt- pinch
Sugar, powdered- 3/4 cup
*Do not use baking soda if you use self raising flour.

Healthy Chocolate Oatmeal Muffins

  • In a bowl add the yogurt and beat well with out lumps and add the milk together and then add the rolled oats and allow to soak for 15-20 minutes.
  • While it is soaking, preheat the oven to 180 degrees for 15 minutes and start to prepare the batter.
  • Keep all the dry ingredients all purpose flour, cocoa powder, baking powder, baking soda, salt and powdered sugar inside a bowl; mix well with a whisk or ladle to combine everything together.
  • Once the soaking time is over add the vanilla extract and the oil.
  • Then add the dry ingredients into 2-3 batches and mix well with a ladle or whisk.
  • For me the consistency was just right to transfer. If the batter is watery add a bit flour to make the right consistency.
  • Line the muffin tray with medium sized liners and add the batter and transfer to the oven and bake for 15-20 minutes till the skewer inserted comes out clean.
  • Note: Using low fat yogurt and milk is up to your choice. You could use full fat too. 
  • You could add a beaten egg to if you wish in this same recipe.
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