Vegan Chocolate Almond Flour Oat Muffins (Oil-Free, GF)

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

5 from 13 votes

Vegan Chocolate Almond Flour Oat Muffins (Oil-Free, GF)

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.

Prep Time10

Cook Time19

Course: Muffins

Cuisine: American

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

Servings: muffins

Author: Camilla

Ingredients

1/3 cup rolled oats (certified gluten-free, as needed)
1 cup almond flour
1/4 cup unsweetened cocoa powder
1.25 teaspoons baking powder (certified gluten-free, as needed)
1/4 teaspoon salt
1/2 cup mashed very ripe banana (see notes for options)
1/3 cup water
1/4 cup coconut sugar (see notes for options)
1/2 teaspoon vanilla extract
3 tablespoons dark chocolate chips or chunks

US Customary - Metric

Instructions

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 high speed blender, grind the oats into a fine powder.
In a large mixing bowl, whisk the finely 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.

Notes

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.

Nutrition