Mexican Chocolate Oatmeal Pepita Mini Muffins Recipe

Name: Mexican Chocolate Oatmeal Pepita Mini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup rolled oats; ½ cup butter (cubed); 1 cup boiling water; 1 cup brown sugar; 2 eggs, beaten; ⅛ teaspoon vanilla powder; 1 cup all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 60 g dark chocolate; 30 g pepitas; cooking spray

Servings: persons

½ cup rolled oats
½ cup butter (cubed)
1 cup boiling water
1 cup brown sugar
2 eggs, beaten
⅛ teaspoon vanilla powder
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
60 g dark chocolate
30 g pepitas
cooking spray

1
Pre heat oven to 180C (350F).
2
Grind pepitas; set aside.
3
I used oil sprayed mini muffin trays.
4
Depending on the size of your tray, baking times will differ.
5
The muffins are done when the tops spring back and a toothpick comes out clean.
6
In a large bowl, mix (with you fingers ;-) ), oats and butter well..
7
Add boiling water; combine with mixture; stir in finely ground pepitas.
8
Set aside to cool.
9
As I always like to speed up the process, I placed the bowl in the freezer for about ten minutes; re-whisked to refresh.
10
I gently whisked all together.
11
In separate large bowl, combine xylitol and cinnamon (or only sugar if using), eggs and vanilla powder.
12
I used a wooden spoon.
13
Add to cooled oats-butter-pepita mixture; combine well.
14
In a separate bowl, sift together flour, baking soda, baking powder, salt and dark chocolate.
15
I found it easier to mix when I placed the dark chocolate in a small pan on the stove, continuously stirred until melted.
16
Add flour-chocolate mixture to wet mixture; combine well.
17
Spoon batter into prepared trays.
18
Do NOT overfill and make sure the top of the muffin tray is oil sprayed so as to not stick.
19
Bake for 10 minutes or until done.

1251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ½ cup rolled oats, ½ cup butter (cubed), 1 cup boiling water, 1 cup brown sugar, and more.

Yes, Mexican Chocolate Oatmeal Pepita Mini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Chocolate Oatmeal Pepita Mini Muffins

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