bakingglutenfreememories If you are a real chocolate lover, then you have to have chocolate for breakfast. These double chocolate muffins are made with oat flour which gives them a very moist and soft texture. The oat flour also makes them satisfyingly filling and keeps you going longer.
These double chocolate muffins are dairy free, nut free, soy free, and they are sweetened just enough with maple syrup and coconut sugar. Add your favorite chocolate chips on top or even some chopped nuts for a little extra protein.
One batch makes 12 large sized 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!
How to Make Double Chocolate Muffins
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease or line a muffin tin with paper cups.
2. In a medium sized bowl, add the oat flour, cacao powder, baking soda, and salt. Whisk the ingredients together.
3. Then take a large mixing bowl and add the eggs, coconut sugar, maple syrup, oil, and vanilla extract. Stir until it is all combined.
4. Next, 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.
5. Then evenly distribute the batter into the 12 muffin cups and top them with chocolate chips.
6. Bake the muffins for about 21 minutes.
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 chopped nuts
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 or canola oil (48ml)
- ½ cup coconut sugar (82g)
- ½ cup maple syrup (156ml)
- 1 teaspoon vanilla extract
- 1¼ cups coconut 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 21 minutes.
