Having any cravings lately for some muffins that are made with oats, filled with chocolate chunks, no egg, a bit of strawberries, sweetened with banana, agave nectar, and topped with coconut? You my dear have come to the right place.
I have great memories of my mom making muffins from a box of jiffy. Yes they were very good and I always gobbled them up.
What I’ve learned over the years is that it really does not take that much more time to make them from scratch. These muffins took about 40 minutes from start to finish.
Here’s an example; I got a timer for Christmas and used it to time how long it took me to peel 5 medium sweet potatoes. It was exactly 3 minutes and 2 seconds. That’s nothing. What I’m saying is that most times it will not take as long as you think to prepare a healthy recipe. So go for it and just for fun time yourself.
Makes 20 muffins
- 2 cups oats
- 2 cups pastry flour, sifted
- 4 teaspoons baking powder
- 1 cup agave nectar
- 1 cup yogurt
- 1 cup milk
- 2 medium banana mashed (equals to 1cup)
- 1/2 cup chocolate chips
- 10 strawberries, cut in half
- 1/2 cup sweetened coconut flakes
- Preheat oven to 375 degrees.
- In a large bowl combine oats, pastry flour, and baking powder.
- In a separate bowl mix together agave nectar, yogurt, milk, and mashed banana.
- Pour wet ingredients into dry ingredients and mix, (do not over mix or the muffins will be too hard).
- Add chocolate chips and mix.
- Line a muffin tin and generously spray the muffin cups with canola spray or thee batter will stick to the muffin cup because there is no oil in the batter.
- Gently pour batter into muffin cups.
- Add one half of strawberry to each muffin.
- Sprinkle on sweetened coconut flakes.
- Spray tops of muffins and bake 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool before serving.
- Store in an airtight container in the refrigerator and eat within a couple of days.