Have you ever had a marble cake? We used to make that often with our mom when we were kids using sunflower oil, sugar, eggs and flour and it was one of my favorite things to eat (and to lick the mixing bowl of)! Now, I’m making a healthier version of this cake and turning it into healthier flourless oatmeal marble muffins that are gluten-free and delicious!
I feel SO pretentious saying that last part, but what can you do? The ingredients in the store just aren’t the same anymore. You don’t keep your eyes peeled a 100% of the time and you’re eating something you’d usually buy at a hardware store, not at the grocery store. I’m not going to point and blame, I think we always need to take responsibility for ourselves and the health of our families and do the best we can.
Enter these oatmeal marble muffins.
Just kidding, these aren’t the healthiest thing you can eat, but they’re at least made with simple easily identifiable ingredients. And they’re gluten-free, refined sugar-free and taste SO good. They’re a treat, not a staple food if that makes sense. When you crave something sweet – have one of these!
Flourless Oatmeal Marble Muffins Ingredients
So here’s what you need to make the oatmeal marble muffin recipe:
- eggs
- dark brown or coconut sugar
- oats
- butter
- yogurt
- vanilla
- baking powder
- cocoa powder
- dark chocolate
- peanut butter
How To Make Flourless Oatmeal Marble Muffins
I used a hand blender to make the mixture for the oatmeal marble muffins (that’s what I mean by blend).
Blend the eggs with the dark brown sugar until smooth. Add in the vanilla and baking powder. Then add in the melted butter and the yogurt.
Next, add in the oats and blend everything well together until smooth.
Preheat oven to 350F/180C.
Grease 6 muffin cups generously with oil of choice. Then use 2/3 of the mixture and fill the muffin cups to about halfway (try to portion out evenly – I start with 1-2 tbsp per muffin cup).
Mix the reserved part (1/3 of the mixture) with peanut butter, chopped dark chocolate and the cocoa powder.
Drop a tablespoon of this mix right in the middle of each muffin cup. Repeat as needed until you run out of batter.
Bake for about 25 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.
Meal Prep & Store
Yes, these oatmeal marble muffins are perfect for meal prep and can save you from hunger attacks when on the go in the forest or the city. Just make sure to make enough of them, you probably would need to at least double the recipe to have them for a few days ahead. Once cool, pack them in your kid’s lunch box or your own box.
Store the muffins for about 5-6 days in an airtight container in the fridge. Whenever you can, reheat in the oven for 2-3 minutes, as the muffins tend to become more dense as the days go by.
More Healthy Baking Recipes
I really hope you love these flourless healthier oatmeal marble muffins! I have a ton of other healthy flourless baking recipes that get really good feedback, here are some you’ll want to check out:
- Healthy Breakfast Oatmeal Apple Cake
- Savory Oatmeal Feta Muffins
- Oatmeal Pumpkin Cream Cheese Muffins
- Flourless Chocolate Cake (this is not on this blog, but it’s super good!)
Flourless Oatmeal Marble Muffins
Flourless oatmeal marble muffins, gluten-free and tasty! Made with simple ingredients, this easy healthy muffin recipe is great for snacks or dessert!
Ingredients
- 2 eggs
- 1/2 cup dark brown or coconut sugar
- 1 cup oats
- 3 tbsp butter, melted
- 2 1/2 tbsp yogurt
- 1 tsp vanilla
- 1 tsp baking powder
For the cocoa part
- 1 tbsp cocoa powder
- 1 tbsp dark chocolate, chopped
- 1 tsp smooth peanut butter
Instructions
- Beat the eggs with the coconut or dark brown sugar until smooth (I find it best to use an immersion blender). Add in the vanilla and baking powder. Then stir in the melted butter and the yogurt. Then add in the oats and blend everything well together. Alternatively, you can grind the oats into flour and mix in, instead of using a hand blender.
- Preheat oven to 350F/180C.
- Grease 6 muffin cups generously with oil (needed to make sure the muffins come out easily after baking!). Pour about 2/3 of this mixture into the 6 greased muffin cups, distributing it evenly (I do it by adding 1-2 tbsp per cup at a time).
- Mix the reserved 1/3 of the mixture with peanut butter, chopped dark chocolate and the cocoa powder until smooth.
- Drop a tablespoon of this mix right in the middle of each muffin cup. Repeat as needed until you run out of batter.
- Bake for about 25 minutes or until a toothpick comes out clean when inserted into the middle of the muffin.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 278Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 78mgSodium 161mgCarbohydrates 44gFiber 2gSugar 34gProtein 5g