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! 😉
MORE chocolate wanted?? Check out my gluten-free Chocolate Cupcakes, gluten-free Chocolate Peanut Butter Snack Balls, or healthy grain-free Double Chocolate Truffles.
- 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)
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Preheat your oven to 350 and spray a muffin pan with non-stick spray.
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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.
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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.
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Now, pour your dry ingredients into your wet ingredients and mix them together till you have a consistent muffin batter.
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Lastly, fold your chocolate chips into your muffin batter. Fill each muffin tin cavity about 2/3 way full with muffin batter.
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Bake in the oven for 15-17 minutes, or till the tops of the muffins are springy and a toothpick inserted comes out clean.
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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.
Love this muffin recipe! I made it with my kiddos and instead of the oil I used a mashed banana. I also substituted maple syrup, about 1/3 cup, for the sugar. I didn’t have oat flour so I made my own using 1 1/2 cups oats blended in a food processor! We made them into mini muffins! Perfect afternoon snack!!
Thank you for the comment Erin! Love to hear it 🙂
Applesauce can be used in place of oil or butter. What would happen to use oatmeal instead of oatflour?
Hi Cindy. I would not recommend the use of oats instead of oat flour. The texture and structure of the muffins won’t be the same then. However – you may want to look into baked oatmeal cups if you want to use oats instead of oat flour, like these: https://www.eatingbirdfood.com/chocolate-chip-baked-oatmeal-cups/ They’re a fun alternative and may work better for you! I hope this helps.
I haven’t made them yet, but what’s the apple sauce for? can i sub that for yogurt or sour cream? i’m new to the baking game:)
Hi Julie. Yes, the applesauce doubles as a little sweetness and also helps give the muffins the right texture and hold. I haven’t tried it, but I would think that substituting with plain yogurt or sour cream may work. Sour cream is commonly used in chocolate muffins, cakes, etc. for extra moisture and structure. If you try it, I hope it goes well!
This is by far the easiest, fastest and most delicious chocolate muffin I tried. Seriously. I replaced the applesauce with a mashed banana (found on internet how to replace) since here in Paraguay (south America) its not easy to find, and I added a little more of my nonfat lactose free milk. I also used brown 100% organic sugar and butter in stead of coconut oil (I didn’t have it at home). So I wasn’t expecting such great flavor given the changes but it resulted AMAZING. Thank you so much I’m sharing this site with my family and friends.
It’s a perfect treat for my afternoon cravings with a hot cup of earl grey tea 💕
Sorry I forgot to add the 5 stars 😁
Awesome to hear Patty, thank you for taking the time to leave the sweet comment!
Loooooove these muffins! I don’t like using refined sugar so I substituted for 1/2 cup of maple syrup. They taste amazing. The muffins freeze well and they are great for breakfast or a snack when you’re craving chocolate!
Awesome!! Thanks for the comment, Erin!
These came out great! So tasty! Love your oat muffins recipes I’ve also tried the orange carrot oat muffins, which were also incredible! Can’t wait to try out all the others!
Awesome! Great to hear you’ve enjoyed more than one recipe, CJ 🙂
The flavor is good but they just fall apart. Will not make again as not easy to eat.
They fell apart
I love these muffins! They are super yummy and easy to whip up. I had a question however. I’ve made these twice and mine keep falling apart when I try to take them out of the muffin tin! I tried adding a little bit more applesauce the second time and made sure not to overcook them, but it still happened. Do you have any suggestions on how to make them stick together better and not crumble apart? I don’t want to give up on these yummy muffins yet! 🙂
Hi Alyssa. Happy to hear that you’re enjoying them. Oat flour can be really tricky and can easily give you more crumbly muffins, which is frustrating! Are you using store bought oat flour or homemade? And, do you spray your muffin cavities well with no-stick spray prior to baking?
My husband and I love this recipe. They do fall appart easily when they are fresh but after a couple of ours they are much better (I use homemade oatflour). I usually make these on weekends and put them in the fridge for a couple of days and eat for breakfast during the week.
They are so yummy ????
Thanks Chelsea!
Thanks, Edina! Great to hear.
Would oAt milk work?
Allergic to almond.
Yes, oat milk should work great in place of almond milk!