Powdered oats- ¾ cup (I used Quaker oats)
All purpose flour/maida- ¼ cup
Powdered sugar/Caster sugar (I used brown sugar)- ¾ cup
Baking soda- ½ tsp
Pinch of salt
Unsweetened cocoa powder- ½ cup
Thick buttermilk- 1 cup (or you can use a mix of plain yogurt ¾ cup+milk ¼ cup)
Vegetable oil/Olive oil- 1/4 cup
Chocolate chips- 1/4 cup
Strawberries- 6-7 (cut into cubes)
Preheat oven to 180C . Line a muffin tin with paper liners. In a bowl, mix powdered oats, all purpose flour, cocoa powder, caster sugar, baking soda and salt. Keep aside. In another bowl combine vegetable oil and buttermilk. Add the vanilla essence. Mix in the cocoa-flour mix and blend well until no trace of flour is left. Fold in the strawberries and chocolate chips (reserve some chocolate chips for sprinkling on top), mix gently with spatula.
Scoop the batter into the prepared muffin cups, about three fourth full, sprinkle some chocolate chips on top and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with few moist crumbs. After baking transfer the muffins to a cooling rack and leave there till they cool completely. Store in an airtight container.
Because of oats they tasted little grainy, but that didn’t matter much as these muffins are completely guilt free.
Every oven is different, so check the doneness of the muffins after first 20 minutes.