Decadent (but healthy!) chocolate almond flour oat muffins that are vegan, oil-free, gluten-free, fast & easy to make, & perfect for breakfast, snack-time, or dessert.
January was my birthday month (I observe the whole month :)). So, while testing recipes for the website, I was making sweet treats behind the scenes, too. That’s what one does during a month-long celebration, right?
And then I decided it wouldn’t be a birthday month without a double dose of chocolate. For breakfast. So I concocted these: Chocolate Almond Flour Oat Muffins. They are crowned with melty chocolate chips, because birthday months are made better with melty chocolate chips on top.
As mentioned, I made these muffins as a breakfast bake. But seriously, they taste decadent enough for dessert! And, of course, they are just the thing for an afternoon coffee break.
But don’t let their deliciousness fool you: these muffins are seriously good for you, too. Loaded with empowering ingredients, they just so happen to be:
You will also need a small amount of water and salt (the latter is optional/adjustable according to your preferences and needs).
Mashed banana provides both sweetness and moisture to the recipe. You will need about 1 large to get the 1/2cup of mashed banana needed for the recipe, but I recommend measuring the mashed banana (what constitutes a large banana can be subjective).
The finished muffins do not taste like banana. Still, if you are anti-banana (or do not have a ripe banana handy), an equal amount of applesauce can be used in its place.
Step By Step Instructions
These muffins are very easy, and virtually foolproof to make. If you have a few minutes, you will have a batch in the oven in no time. That’s a very good thing.
Step One: Prep the Oven and Muffin Tin
Preheat the oven to 350F (180C). Line 6 cups of a standard size muffin tin with paper or foil liners.
Step Two: Grind the Oats
In a food processor or blender, grind the oats into a fine powder. It is easier to grind a larger quantity of oats than the quantity called for in this recipe. Any extra oat flour can be stored in an airtight container at room temperature for several months (or the freezer for up to 1 year).
You will need 33 grams of oat flour (the same weight as the equired amount of rolled oats). In dry cups measurements, this is about 1/4 cup (plus a pinch more). You can also skip the grinding and substitute ready-to-use oat flour.
In a small mixing bowl, whisk the mashed banana, water, coconut sugar and vanilla until blended,
Step Five: Combine the Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients, stirring until completley combined.
Now you have a choice: add the chocolate chips now, or sprinkle them on top later. Stir them in at this point if you do not want to place them on top.
Step Six: Fill the Muffin Cups
Evenly portion the batter between the six prepared muffin cups. The batter will come close to the top of each cup.
If you did not stir in the chocolate chips in step 5, add them now by dotting the tops of each cup full of batter with the chips.
I like adding the chips on top because it ensures that each muffin has about the same amount of chocolate chips. The recipe only calls for 3 tablespoons of chocolate chips, but it tastes like far more when every bite has some melty goodness. I also like the visual appeal of chocolate chip-studded muffins :).
Step Seven: Bake!
Bake the muffins in the preheated oven for 20 to 22 minutes until they are risen and a toothpick inserted in the center of a muffin comes out with only a few moist crumbs attached.
Pretty easy, right? And just look at the results…
Cool the muffins in the tin, on a wire rack, for at least 15 minutes before removing from the tin. Let them cool, completely, on a cooling rack before eating. Admittedly, it is a challenging wait. I advise completing some chores and errands for ample distraction.
The wait is so worth it.
How to Store the Muffins
The cooled muffins will keep, in an airtight container at room temperature for 1 day. For longer storage, I recommend storing in the refrigerator, mostly because of the high moisture content of the muffins. The muffins can also be frozen for up to 6 months.
Do not wait until it is your birthday month to give these a try. Happy Baking!
Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for 1 week or the freezer for 6 months.
Oat Flour: Ready-to-use oat flour can be used rather than grinding the rolled oats into flour. You will need 33 g of oat flour (about 1/4 cup, plus a pinch more).
Banana: It will take about 1 large, very ripe banana (lots of dark spots on it) to equal 1/2 cup mashed banana. An equal amount of unsweetened applesauce can be used in its place.
Coconut Sugar Swaps: An equal amount of brown sugar, natural cane sugar, or other granulated sweetener of choice can be used in place of the coconut sugar. If using a liquid sweetener as a swap (e.g., maple syrup), I suggest using 1 tablespoon less water in the recipe.
Fabulous recipe. I actually doubled it and made bread, kept the sugar as is and added raisins along with the chocolate chips and so it's perfectly sweet.
And rich, very!
About a 1/4 of my almond flour was sunflower seed flour because I didn't have enough of the former. I probably didn't grind it that fine because the bread is chewy but it's perfect that way for breakfast. Having made it as bread, it's a bit crumbly but not TOO crumbly, perhaps it needed a bit of tapioca flour, like in your almond flour lemon poppy seed bread which I've made as muffins last week (gorgeous recipe, by the way)?
Anyway, it's a keeper. So delicious and luscious!
Monday 15th of February 2021
Hi Keren! Ooh, how exciting that you were able to make it into a loaf, that's great :) Yes, I do think making it into a loaf led to some crumbling. I think adding a bit of flaxseed meal or tapioca starch would rectify it. :)