Get your double dose of chocolate the healthier way: with these gluten-free Double Chocolate Oat Muffins!
Have you ever woken up and chocolate for breakfast was a must-have?
Oh, that’s a daily occurrence? 😉
I’m a big chocolate girl. Just start talking about a dessert with milk or dark chocolate in it and I’m ALL in, no need to share anymore details, I’m interested!
I’ve loved making different recipes for Mile High Mitts and my two little kids, because both have forced me to try different flavors and not stick to the same recipes over and over again. My kids love chocolate, but they love fruity flavors too, like my Orange Carrot Oat Muffins.
Every once in a while though, the cravings hit, and a healthy dose of chocolate is a must have for this Momma. These gluten-free Double Chocolate Oat Muffins are made healthier with oat flour, applesauce (for less sugar), and coconut oil (for a dairy-free option).
Don’t feel weird about wanting chocolate for breakfast. ENJOY it!
What’s the key to making these gluten-free Double Chocolate Oat Muffins?
A few tips, to make sure these turn out just right…
Make sure you mix your cocoa powder into your oat flour well, or you’ll end up with cocoa powder clumps in your batter that can carry into your muffins. If you get a bite of chalky cocoa powder.. you’ll know you didn’t quite mix it well enough!
To avoid that, you can either pour your cocoa powder through a fine mesh strainer as you add it to your dry ingredients, or you can whisk your dry ingredients incredibly well ensuring there are no cocoa powder clumps.
Want to make your own oat flour? Make sure your oat flour is blended extremely fine or you will end up with crumbly muffins. I don’t think my food processor can get my oat flour finely blended enough, so I turn to my Ninja Blender. For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins.
Wanna make sure these muffins bake up super pretty, just like the pictures? Add a few chocolate chips on top of the muffins before you bake them. Scatter them around and lightly press them into the tops. Picture perfect muffins, coming right up! 🙂
Other than that, these gluten-free Double Chocolate Oat Muffins are a classic muffin recipe. Mix up your dry ingredients, mix up your wet ingredients separately, then mix them together. Fold in your chocolate chips, scoop the dough into your muffin pan and bake them up.
Light, fluffy and filled with chocolate, these gluten-free Double Chocolate Oat Muffins are hard to beat.
I hope I’ve inspired you to bake a delicious chocolate breakfast for your family now.
If not, I hope the least I’ve done is made you drool! 😉
- 1 1/2 cups oat flour, certified gluten-free
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup sugar
- 1/2 cup applesauce
- 1/4 cup almond milk (or milk of choice)
- 1 tsp vanilla
- 2 eggs
- 1/2 cup chocolate chips (dairy-free, if necessary)
Preheat your oven to 350 and spray a muffin pan with non-stick spray.
In a medium mixing bowl, add your dry ingredients (oat flour, cocoa powder, baking powder, baking soda, salt) and stir till there are no cocoa powder clumps. Alternatively, you can pour your cocoa powder into your bowl through a fine mesh strainer, to ensure there are no clumps.
In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk together. Add your milk, vanilla and egg and whisk again till all is entirely incorporated.
Now, pour your dry ingredients into your wet ingredients and mix them together till you have a consistent muffin batter.
Lastly, fold your chocolate chips into your muffin batter. Fill each muffin tin cavity about 2/3 way full with muffin batter.
Bake in the oven for 15-17 minutes, or till the tops of the muffins are springy and a toothpick inserted comes out clean.
Let cool and then devour! 🙂
I recommend storing these muffins in the fridge and they will last about a week. Alternatively, you can freeze these muffins as well.