bakingglutenfreememories If you are a real chocolate lover, then you must have chocolate for breakfast. These double chocolate muffins are made with oat flour which gives them a very moist and soft texture, plus the accomplishment of using a whole grain! The oat flour also makes them satisfyingly filling and keeps you going longer, a win win!
These muffins are dairy-free, gluten-free, soy-free, and refined sugar-free, which makes them a great option for those with multiple food allergies or those desiring a change-up. They are delightfully sweetened with maple syrup and coconut sugar and rightfully topped with chocolate chips. Even some chopped nuts on top are a great addition for a little extra protein and crunch!
One batch makes 12 large muffins. These muffins can be a good alternative to your usual bowl of oatmeal in the morning or they make a great mid-afternoon snack. You can even enjoy them after dinner as dessert! I hope you enjoy these delicious muffins!
Ingredients You Will Need
- oat flour (gluten free)
- cacao or cocoa powder
- baking soda
- salt
- eggs
- oil – olive, avocado or canola
- coconut sugar
- maple syrup
- vanilla extract
- unsweetened dairy-free milk – coconut, oat, almond, or cashew
- chocolate chips for topping (I used Hu No Added Sugar Keto Baking Chocolate Chips)
Substitutions
- Real milk can be used in place of dairy-free milk, if desired.
- Brown sugar or cane sugar can be substituted for coconut sugar. Brown sugar will give it more of the caramel flavor that coconut sugar adds.
- Using avocado oil or canola oil will be more mild in flavor than using olive oil, as a friendly tip!
These double chocolate muffins are: delicious, satisfying, soft, fluffy, moist, dairy-free, gluten-free, refined sugar-free, and chocolatey!
Other muffins on the blog worthy of checking out are these Banana Pecan Muffins, Blueberry Muffins, Pumpkin Streusel Muffins, Banana Poppy Seed Muffins, and Blue Corn Muffins!
How to Make Double Chocolate Muffins
Begin by preheating the oven to 350 degrees Fahrenheit and lightly grease or line a muffin tin with paper cups.
Next, in a medium sized bowl, add the oat flour, cacao powder, baking soda, and salt. Then whisk the ingredients together, ensuring there are no clumps.
Now take a large mixing bowl and add the eggs, coconut sugar, maple syrup, oil, and vanilla extract. Stir until all of the ingredients are combined.
Then add the flour mixture and the milk into the bowl of wet ingredients and whisk all ingredients together until the batter is nice and smooth.
Finally, evenly distribute the batter into the 12 muffin cups and top them with chocolate chips.
Last but not least, bake the muffins for about 20-21 minutes. Allow the muffins to cool before removing them from the tin. Serve and enjoy!
Storage Tips and Notes
- Keep muffins refrigerated for 3-4 days or store them in the freezer
- You can make your own oat flour by pulsing rolled oats in a food processor or blender until it turns powdery
- You can also add other toppings such as seeds or chopped nuts (walnuts, pecans, or almonds)
Double Chocolate Muffins
Ingredients
- 3 cups oat flour (gluten free) (338g)
- ½ cup cacao or cocoa powder (48g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup olive oil, avocado oil, or canola oil (48ml)
- ½ cup coconut sugar (82g) can substitute with cane or brown sugar
- ½ cup maple syrup (156ml)
- 1 teaspoon vanilla extract
- 1¼ cups coconut milk or other dairy-free milk (291ml)
- chocolate chips for topping (I use Hu No Added Sugar Keto Baking Chocolate Chips)
Instructions
- Preheat the oven to 350°F and lightly grease or line a muffin tin with paper cups.
- In a medium sized bowl, add the oat flour, cacao powder, baking soda, and salt. Whisk the ingredients together.
- Then take a large mixing bowl and add the eggs, coconut sugar, maple syrup, oil, and vanilla extract. Stir until it is all combined.
- Next, add the flour mixture and milk into the wet ingredients and whisk all together until the batter is nice and smooth.
- Evenly distribute the batter into the 12 muffin cups and top them with chocolate chips.
- Bake the muffins on the middle oven rack for 20-21 minutes. Allow them to cool before serving.
