Having children has turned me into the muffin woman. I make muffins all the time. Sometimes muffins are the only thing I can get my kids to eat. So like any resourceful parent, I do things like reduce the sugar content and sneak healthy ingredients like oatmeal into them. My kids are none the wiser for it. When I make them these Mexican chocolate oatmeal muffins they just think I'm letting them have cake for breakfast.
I'm not gonna lie, though: I make these muffins just as much for myself as I do for them. They're just plain good and while they enjoy them with a banana and an ice cold glass of milk, I have mine with my morning cup of coffee and it's smiles all around. Oh and muffins are also great for emergencies, like when you are running late; they're easy to grab and eat on the go!
Read more in ¿Qué más?: Latin slow cooker recipe: An easy & healthy banana oatmeal
Mexican Chocolate Oatmeal Muffins
Prep: 20 minutes__Makes:__ 12 muffins__Cooking Time:__ 20-25 minutes at 350°
Ingredients
1/2 cup oats (rolled, quick, steel cut, whatever)
1/2 cup butter (cubed)
1 cup boiling water
1 cup packed brown sugar
2 eggs (beaten)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons granulated Mexican chocolate mix (or you could use 3 tablespoons cocoa and up to 2 teaspoons ground cinnamon)
Directions:
- Preheat oven to 350°. Grease muffin cups or line with paper liners.
- In a large bowl, mix together oats and butter. Mix in boiling water. Set aside to cool.
- Beat together brown sugar, eggs, and vanilla. Add to cooled oat mixture and mix until incorporated.
- Sift together flour, baking soda, baking powder, salt, and Abuelita Granulado Chocolate. Add to wet mixture and mix well.
- Spoon batter into prepared muffin cups until cups are about 2/3 full.
- Bake in preheated oven for 20-25 minutes, until a toothpick inserted in the center of muffin comes out clean.
Recipe from Unknown Mami.
Image via Unknown Mami
