Oats Chocolate Muffins Recipe

Directions

In order to give the cookies depth and a nutty flavor, uniformly coat the oats with peanut butter.

Pour the warm cocoa mixture over the oats a little at a time, letting it soak in and binding everything together for a smooth texture.

Mix the oats and cocoa ingredients thoroughly until a thick, sticky dough without any lumps or dry areas forms.

Scoop out tiny parts of the dough with a spoon, form them into cookies, and then arrange them on the tray.

Enjoy your delectable, no-bake chocolate peanut butter cookies after placing scoops on parchment paper and freezing them for five hours until they are hard.

To help the muffins rise and have a light, airy feel, incorporate baking powder into the oat mixture.

Add baking soda, which gives the dough a frothy texture and a soft crumb when it mixes with acidic substances.

Mix the cocoa powder, oats, baking soda, and baking powder together until the mixture is well blended.

Make sure the wet components are completely combined for a smooth batter before adding the blended banana mixture to the dry oat mixture.

Make sure there are no dry areas or uneven textures by thoroughly stirring the batter until a thick, uniform consistency appears.

To ensure level baking and easy removal after baking, pour the batter into muffin molds that have been lined.

Bake for 30 minutes at 160°C until set, then take out, allow to cool slightly, and savor the delectable muffins.