Vegan Chocolate Oat Mini Muffins (oil-free, gluten-free)

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

5 from 8 votes

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.

Prep Time3

Cook Time10

Total Time13

Course: Muffins

Cuisine: American

Keyword: blender muffins, chocolate mini muffins, flourless, low-calorie, oats, oil-free, oil-free muffins, vegan, vegan chocolate mini muffin recipe, vegan muffins, wfpb muffins, wfpbno chocolate muffins, wfpbno muffins

Servings: mini muffins

Author: Camilla

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

Preheat the oven to 375F (190C). Line 20 cups of a miniature muffin tin with paper, foil or silicone liners.
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.
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