These guys are super-moist and can keep in the freezer for up to a month. 🙂


1 1/4 cups quick cooking oats

1 1/4 cups skim milk (or unsweetened almond/soy milk)

2 egg whites

1/4 cup vegetable oil

1/4 cup unsweetened apple sauce

1 tsp vanilla

1/2 cup brown sugar

1/2 cup semi-sweet chocolate chips

1/2 cup chopped nuts (Macadamia is GOOD)

1 1/4 flour (or substitute half with whole wheat flour)

1 tsp cinnamon

2 tbs cocoa powder

4 tsp baking powder


1. Combine oats and milk and soak for 15 minutes. Preheat the oven to 400 degrees and line 12 muffins tins

2. Stir eggs, oil, vanilla, apple sauce, sugar (save 2 tbs and combine with 2 tbs macadamias, set aside) chocolate chips and macadamias into the oat-milk

3. Combine flour, baking powder, cocoa powder, and cinnamon in a large bowl. Add at mixture to flour mixture and stir just until moistened.

4. Fill the muffin tins. Sprinkle tops with the reserved macadamia’s mixed with brown sugar

Bake at 400 degrees F for ~20 to 25 minutes. Don’t overbake!


While the oats soaked in milk, I hammered the macadamia nuts into little pieces. Since they are salted nuts, I omitted salt from the recipe.


Before they were popped into the oven. They actually come up to the rim of the muffin tray.