This is the first weekend after the big holiday of Passover.
We’re all looking for a bite of balance and calmness,
One that’ll combine the sweetness of the vacation in our everyday life.
My chocolate muffins are just the bite that’ll give you peace and endless indulgence this weekend.
They’re soft and juicy.
They’re just the right amount of sweet.
They’re accurate for a moment after the big vacation.
And They’re the best, and most delicious and fun thing ever.
My muffins contain the wonderful chocolate that I bought just before the flight for my short vacation in Israel.
Because there’s nothing like treating ourselves to a worthwhile treat just before returning home.
And so in one miraculous bite two worlds full of joy are combined,
The sweetness and excitement of freedom and the balance and ease of the routine.
It’s a bite that’s full of precision and joy especially for the first weekend after the vacation.
Happy chocolate days to all of us 🙂
Ingredients: suitable for 12 muffins in a muffin pan
- 150g dark chocolate
- ½ cup non-dairy / regular milk
- ¼ cup olive oil
- 3 eggs (size M / L)
- A tiny pinch of salt
- Applesauce – 1 cup of 112g or an apple peeled and grated on the thin side of the grater (for alternatives, have a look at “A little extra from me”)
- 1¼ cups oat flour (for alternatives, have a look at “A little extra from me”)
- 2 teaspoons baking powder (10g)
- 50g of finely chopped dark chocolate or chocolate chips
- A little instant oatmeal to decorate the muffins
- Preheat the oven to 350°F (175°C) on turbo mode (No mandatory, but I recommend). And line a muffin pan with muffin liners.
- In a bowl put the dark chocolate, olive oil and milk and melt in the microwave in pulses of 30 seconds until we get nice and smooth chocolate.
- To the bowl of melted chocolate add the eggs, applesauce and salt and mix well.
- To the bowl add the oat flour and baking powder and mix well to a uniform batter.
- Add the chopped dark chocolate and mix again.
- Transfer our batter to the sockets in the muffin pan in an equal amount, so that the muffins bake uniformly. Sprinkle some instant oats on top of each muffin.
- Put in the oven to bake for 25-30 minutes or until a toothpick comes out dry.
Take out of the oven, cool for a little while and serve 🙂
A little extra from me:
- The muffins can be kept in the fridge in a sealed box for up to 5 days.
- You can freeze the muffins for a month and thaw in the fridge overnight or in the microwave for a few seconds.
- You can replace the oat flour with 1½ cups of almond flour / 1¼ cups of teff flour or coconut flour / ¾ cup of spelt flour (contains gluten).
- Click here to see how to grind oat flour at home.
- You can put chopped chocolate, nuts, pecans on top of the muffins instead of instant oats (quaker), whatever you choose will work.
- Any dark chocolate will do and fit the recipe. I recommend choosing chocolate that contains up to 60% cocoa solids.
- You can also add raisins, peanuts, nuts, pecans to the muffin batter, whatever you choose will work.
- You can replace the applesauce with 1 banana mashed with a fork or omit it.
How to grind oatmeal at home 🙂