Healthy Chocolate Muffins

close up of vegan chocolate muffin with other muffins in background.

Prep Time 15

Cook Time 19

Total Time 34

Servings:12 muffins

Author: Lori Rasmussen, My Quiet Kitchen

These healthier chocolate muffins are vegan, lightly sweetened, full of cocoa and chocolate chips, and made with whole-grain oat flour. They're oil-free and delicious any time of day, from breakfast to dessert!

Ingredients
US Customary | Metric

Dry ingredients:

2 cups oat flour - tap Metric to see weight in grams
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients:

¾ cup canned pumpkin puree - or sweet potato
½ cup applesauce
½ cup maple syrup plus 1 tablespoon
⅓ cup unsweetened non-dairy milk - such as oat or soy
¼ cup coconut sugar - or sub brown or cane sugar
¼ cup runny almond butter - or other nut/seed butter
2 tablespoons brewed coffee
2 teaspoons vanilla extract
½ cup non-dairy chocolate chips - plus more for tops of muffins

Instructions

Preheat oven to 375°F (190°C), and locate a non-stick muffin pan. Use paper liners if desired.
In a large mixing bowl whisk together all of the dry ingredients. In a smaller bowl stir together the wet ingredients. Pour wet into dry, and stir until a thick batter forms. Fold in the chocolate chips.
Divide the batter evenly among the muffin pan. Sprinkle a few more chocolate chips on top of each muffin.
Transfer the pan to the oven and immediately reduce the temperature to 355°F (180°C). Bake for 19 to 21 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack.

Notes

Storage

Once muffins are completely cool, transfer to an airtight container. Store at room temperature for up to 3 days or refrigerated for up to 5 days. They can also be frozen. Thaw overnight in the refrigerator.

Nutrition