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Vegan Chocolate Oat Mini Muffins {oil-free, gluten-free}

Delectable vegan chocolate oat mini muffins are the treat you need! Easy to make, they are oil-free, gluten-free & only 39 calories each.

vegan chocolate oat mini muffins cooling on a wire rack

I think we all need some good news right about now, so how about this:

Eat more chocolate–it’s good for you.

You can start with my double chocolate mini muffins. They are ready, from start to finish, in about 15 minutes and have a measly 39 calories apiece.

And yet the taste and texture? Devil’s food chocolate birthday cake. Really and truly.

double chocolate vegan mini muffin with a bite taken out

Ingredients for Vegan Chocolate Oat Mini Muffins

The glad tidings continue. These bites require no more than 4 primary ingredients, all of which you likely have on hand:

  • 1 cup rolled oats (quick-cooking or old-fashioned, either will work)
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 cup of raw nuts or seeds (I used sunflower seeds)
  • 2 tablespoons miniature chocolate chips

Even these basics are flexible. You can use fancy raw cacao powder or store brand cocoa powder, they will be grand either way. Only have roasted nuts or seeds? Yes, those will work, too.  No mini chocolate chips? Give bigger chips a chop (for greater dispersion) or scavenge for any chocolate you can find and chop it into wee bits.

The remaining ingredients are super-staples: baking soda, salt (regular salt works fine, too), sweetener (I used coconut sugar, but see my recipe notes; pretty much any sweetener you like will do), vanilla (you can nix this if you do not have it) and water. That’s it!

If you are in a pre-coffee, semi-conscious state when you set out to make these, no worries! You can still master this prep: toss everything except the chocolate chips in the blender and blend until smooth. Divide among  sprayed mini muffin cups, sprinkle with chips and bake for 10 minutes. Done.

vegan chocolate oat muffins piled on a small white square plate

 

I’ve raved about the taste, texture, and ease, but for a final tidbit of joy, let’s talk nutrition. In addition to heart-healthy, high-fiber oats, these tender bites of chocolate bliss are rich in antioxidants from the cocoa powder, especially flavonols.

Flavonols have a host of health benefits including overall heart health, possible protection against cancer,  stress reduction, as well as instant energy, to name a few. The scientific data on the subject are extensive and compelling (i.e., not fake news, dear readers).

Mini Muffins for Dessert Snacks and More

So go ahead, enjoy these mini muffins for breakfast. Pack several in your lunch. Munch a few pre- or post-workout. Delight in them for dessert.

One batch yields twenty, so all of the above are possible with one round of baking. Friends, children, co-workers and partners will clamor for these once they’ve had samples, so plan accordingly; you don’t want to leave yourself high and dry, so make two batches as warranted.

overhead shot of vegan chocolate oat mini muffins on a square white plate

Happy, healthy baking, friends!

Related Posts:

  1. Pumpkin Latte Mini Muffins {vegan, oil-free, flourless}
  2. Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}
  3. Chocolate Chickpea Flour Muffins {vegan, grain-free}
  4. Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
  5. 100% Flax Chocolate Cookies {vegan, oil-free, keto option}
  6. Healthy Chocolate Banana Oat Cookies {vegan, oil-free, gluten-free}
Yield: 20 mini muffins

Vegan Chocolate Oat Mini Muffins {oil-free, gluten-free}

overhead shot of vegan chocolate oat mini muffins on a square white plate

Delectable vegan chocolate oat mini muffins are the treat you need! Easy to make, they are oil-free, gluten-free & only 39 calories each.

Ingredients

  • 1 cup rolled oats
  • 1 cup water
  • 1/4 cup raw sunflower seeds
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons coconut palm sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons miniature semisweet chocolate chips

Instructions

  1. Preheat the oven to 375F. Spray or grease 20 cups of a miniature muffin tin.
  2. Place all of the ingredients EXCEPT the chocolate chips in a blender; blend until smooth. Scoop batter into prepared cups. Sprinkle tops with the chocolate chips.
  3. Bake in the preheated oven for 10 minutes. Cool, in the tin, on a cooling rack for 10 minutes. Remove from tin and cool completely on rack.

Notes

Sunflower seed substitute: Other raw nuts or seeds, including pepitas, almonds, cashews or walnuts can be used in place of the sunflower seeds.

Gluten-free tip: Be sure to use certified gluten-free oats and chocolate chips if you need the muffins to be 100% gluten-free.

Sweetener Options: Other varieties of sweetener, including packed brown sugar, maple syrup, or honey can be used in place of the coconut palm sugar. Feel free to sweeten to taste (since it is safe to taste the raw batter).

Nutrition Information

Serving Size

1 mini muffin

Amount Per Serving Calories 39Total Fat 1.7gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 60.8mgCarbohydrates 5.7gFiber 0.8gSugar 2.2gProtein 1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

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Sue Ellen Basore

Wednesday 11th of October 2017

I just purchased your chickpea flour cookbook and I can’t wait to try the recipes. I do have a question about sweeteners. I would like to use a sweetener that mint be a little healthier such as dates, date sugar, or date syrup; or map,e syrup. Would there be a problem in using one of these? Thank you so much!

Camilla

Wednesday 11th of October 2017

Hi Sue Ellen! Thanks so much for purchasing my chickpea flour book, I hope you enjoy it (and let me know if you have any questions once you begin trying recipes). YES, you can definitely use some of the alternative sweeteners you mention. Here's what I recommend: blend all of the ingredients EXCEPT the baking soda, then add some of the sweetener that you like (start with less than the amount I mention since you can always add more to taste) and blend away. Take a taste of the raw batter (it is tasty) and adjust as needed. Then blend in the baking soda and bake away. I recommend waiting on the baking soda so that you do not lose any of the soda's rising oomph as you test for sweetness level. In terms of texture: the dates and date sugar options will like make these a bit more unctuous/fudgy in texture (thumbs up). You may need to add a touch more maple syrup if you go that route, but I could be wrong. Would love to know how they turn out!

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