Pineapple Chocolate Oatmeal Muffins

How is everyone doing? Wherever you are, I hope you are healthy and staying healthy especially in these unprecedented times due to the pandemic.

Here in California, our "shelter-in-place" or "stay-home" order has been in effect since middle of March and looks like it's not going to end anytime soon. Routines have changed and we are all adjusting to the new normal. A lot of us are finding ways to stay sane especially when we have to stay home most of the times.

Baking is definitely an activity that some of you find therapeutic. So let's bake the blues away with these Pineapple Cacao Chocolate Oatmeal Cup Muffins. They are perfect for breakfast, snacks or during these times - DESSERTS ! that lift up your mood!

As always, I've kept baking very simple; adapting from my very own homemade healthy bakes such as Banana Cacao Oatmeal Cups and Banana Bran Muffins.
Perhaps you can come up with your own "flour" combinations or "sweetener" alternatives. This is the best time to get creative. For today, I've used pineapple instead of banana as the "natural sweetener" / filling for these oatmeal cup muffins.

Pineapple Cacao Oatmeal Cups Muffins
1 + 1/4 cups old-fashioned oats 1/4 coconut flour
1 tsp ground cinnamon
1/2-3/4 cup Navitas cacoa powder (3/4 cup if you prefer more chocolatey)
1 to 1.5 cups frozen pineapple chunks/pieces, thawed (if the pineapple chunks are too big, slice/chop to make them smaller)
3/4cup cups milk (dairy or non-dairy) - adjust quantity as required

Directions: Preheat oven 375F. Line the muffin tin with baking paper cups. Mix the dry ingredients: oats, flour, cinnamon, cacao powder and fold in pineapple until combined. Add the milk - adjusting the quantity till desired batter consistency (Note: As seen below, the batter is quite thick, meaning I should be getting quite a dense cake-like muffin). Divide the mixture and fill each well in the tin. Bake for about 20-25 minutes.

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