Indulge in the rich, chocolatey goodness of our Chocolate Almond Flour Oat Muffins, a delightful vegan treat that’s not only oil-free but also gluten-free! With just 35 minutes from prep to plate, these muffins are perfect for busy mornings or a sweet afternoon snack. Imagine sinking your teeth into a moist, fluffy muffin packed with wholesome ingredients and a burst of dairy-free chocolate chips. Trust us, your taste buds will thank you! Whether you're a seasoned baker or a kitchen newbie, this recipe is so simple that you’ll want to make it again and again. Ready to whip up a batch of deliciousness? Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1 cup unsweetened applesauce
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with a non-stick spray to prevent sticking.
- In a large mixing bowl, combine the almond flour, rolled oats, cocoa powder, baking powder, baking soda, and salt. Mix well until all the dry ingredients are evenly distributed.
- In another bowl, mix together the maple syrup and unsweetened applesauce until fully combined. This will serve as your wet mixture.
- Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the texture of the muffins.
- Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a muffin scoop, fill each muffin cup about 3/4 full with the batter, leaving some space at the top for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Chocolate Almond Flour Oat Muffins as a healthy snack or breakfast option!
Tips
- Measure Carefully: For the best results, ensure that you measure your almond flour and oats accurately. Too much flour can lead to dry muffins, while too little can make them too wet.
- Mix Gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can result in dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add your favorite mix-ins, such as nuts or dried fruits, to give your muffins a personal twist.
- Check for Doneness: Ovens can vary, so keep an eye on your muffins during the last few minutes of baking. A toothpick should come out clean when they’re ready.
- Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer freshness. Just pop them in the microwave for a quick warm-up!
- Serve Warm: For an extra treat, enjoy your muffins warm, perhaps with a dollop of nut butter or a drizzle of maple syrup on top!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
