I created these decadent muffins as an after-school snack for my two kids. I added some oatmeal to boost the healthiness factor, and some coconut just for fun! I think my husband and I enjoyed the chocolatey goodness even more than the kids did.
1 cup non-dairy milk
1 cup quick oats
1 cup flour (I use light spelt)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup sugar
5 Tbsp cocoa
3 Tbsp shredded coconut
1 cup semi-sweet (non-dairy) chocolate chips
1 tsp egg replacer powder mixed with 2 Tbsp water
¼ cup light oil
Preheat oven to 400°F.
In a small bowl, stir together the non-dairy milk and the oats. Put aside.
In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, cocoa, shredded coconut and chocolate chips.
Stir in the egg replacer, oil and the oat mixture.
Line a muffin tray with paper cups or spray with cooking spray.
Bake for 20 to 25 minutes until top looks dry or knife in the centre comes out clean (aside from melted chocolate chips).