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double chocolate gluten free muffins in an antique muffin tin with one muffin turned on its side

Chocolate Almond Flour Oat Muffins {Vegan, Oil-Free, GF}

  • Author: Camilla
  • Prep Time: 5
  • Cook Time: 22
  • Total Time: 27 minutes
  • Yield: 6 muffins 1x
  • Diet: Vegan


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


  1. Preheat the oven to 350F (180C). Line 6 cups of a standard size muffin tin with paper or foil liners.
  2. In a food processor or blender, grind the oats into a fine powder.
  3. In a large mixing bowl, whisk the ground oats, almond flour, cocoa powder, baking powder and salt.
  4. 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.
  5. Evenly portion the batter between the prepared muffin cups. Distribute the chocolate chips on top of the muffins.
  6. 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.
  7. 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

Keywords: muffins, vegan gluten free chocolate muffins, vegan gluten free muffins, chocolate, almond flour, oats, double chocolate muffins, gluten-free, vegan, oil-free, oil-free vegan muffins, oil-free vegan baking, egg-free, dairy-free

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