Decadent (but healthy!) chocolate almond flour oat muffins to the rescue! They are vegan, oil-free, gluten-free, fast & easy to make, and perfect for breakfast, snack-time, or dessert.
- 1/3 cup (33 g) rolled oats (certified GF, as needed)
- 1 cup (112 g) almond flour
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup (125 mL) mashed very ripe banana (see notes for options)
- 1/3 cup (75mL) water
- 1/4 cup coconut sugar (see notes for options)
- 1/2 teaspoon vanilla extract
- 3 tablespoons (42 g) dark chocolate chips or chunks
- Preheat the oven to 350F (180C). Line 6 cups of a standard size muffin tin with paper or foil liners.
- In a food processor or blender, grind the oats into a fine powder.
- In a large mixing bowl, whisk the ground oats, almond flour, cocoa powder, baking powder and salt.
- In a small mixing bowl, whisk the mashed banana, water, coconut sugar and vanilla until blended, Add to the dry ingredients, stirring until completley combined.
- Evenly portion the batter between the prepared muffin cups. Distribute the chocolate chips on top of the muffins.
- Bake in the preheated oven for 20 to 22 minutes until the muffins are risen and a toothpick inserted in the center of a muffin comes out with only a few moist crumbs attached.
- Cool the muffins in the tin, on a wire rack, for at least 15 minutes before removing from the tin. Cool completely.
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.
- Category: Muffins
- Method: Baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 197
- Sugar: 13.3 g
- Sodium: 101.6 mg
- Fat: 12 g
- Saturated Fat: 1.9 g
- Carbohydrates: 21.8 g
- Fiber: 3.6 g
- Protein: 5.7 g
- Cholesterol: 0 mg
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