Oatmeal Chocolate Muffins Recipe (Gluten-Free)

When I embarked on a journey towards a more wholesome diet, this recipe was among my earliest attempts at redefining my culinary habits. As I revised my lifestyle not solely for personal reasons, but also to align with my profession as a certified personal trainer focusing on strength and conditioning programs.

Contents

To Garnish Kitchen Utensils Yield Serving Size

As a self-proclaimed sugar aficionado, I’ve long been susceptible to cravings first thing in the morning, making this recipe an ideal catalyst for behavioral change. Indulge in these scrumptious banana cacao cupcakes, a convenient treat that instantly gratifies your sweet tooth while providing the nutrients you need to stay energized throughout your busy day.

4 Eggs (medium)
Oatmeal (Gluten-free, 1 cup)
Cacao Powder (2 tbsp.)
Stevia (4 sachets)
Banana (2 units)

To Garnish

Walnuts (4tbps)
Peanut Butter (2 tbsp.)

Kitchen Utensils

Combine the eggs, ripe banana, rolled oats, unsweetened cocoa powder, and sweetener Stevia in a high-speed blender until smooth and creamy.
Combine ingredients thoroughly to achieve a uniform consistency.
Preheat the oven to 180C.
Position the cupcake liners within a tray for optimal stacking and baking efficiency.
Three-quarters of the molds are filled with the blended mixture.
Add chopped walnuts to each cupcake mold.
Bake the cupcakes for 15-20 minutes.
After allowing the cupcakes to cool for exactly five minutes, gently spread a dollop of creamy peanut butter atop each one, then present them to your delighted guests.