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Gluten-free chocolate muffins topped with chocolate chips with a white background.

Gluten-Free Chocolate Muffins with Oat Flour (Vegan)

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5 from 3 reviews

  • Author: Elaine Gordon
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Description

These moist and fluffy chocolate muffins are made with oat flour, making them a wonderful gluten-free option for any time of day. This delicious recipe also sneaks in a cooked sweet potato and uses wholesome ingredients, proving that rich and decadent muffins can also be healthy and nutritious!

Ingredients

Scale
  • 1 ¾ cup + 2 tablespoons store-bought oat flour
  • ½ cup unsweetened cocoa powder
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking soda
  • ½ teaspoon fine salt
  • ¾ cup pure maple syrup
  • ½ cup avocado oil
  • ½ cup unsweetened plain plant-based milk (oat milk, almond milk, etc.)
  • 1, 16 ounce cooked sweet potato (~1 cup), skin removed
  • 1 tablespoon pure vanilla extract
  • optional: mini vegan chocolate chips (for topping only)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Add silicone or paper muffin liners to a 12-count muffin tin.
  2. Blend the wet ingredients. Add the maple syrup, avocado oil, non-dairy milk of choice (oat milk, almond milk, etc.), cooked sweet potato and vanilla extract to a blender and blend on the highest speed until smooth.
  3. Add dry ingredients to a large mixing bowl (oat flour, cocoa powder, flaxseed, baking soda and salt). Stir until well combined.
  4. Combine wet and dry mixtures to create the muffin batter. Pour the mixture from the blender into the large bowl with the dry ingredients. Use a hand mixer to incorporate them together and ensure that there are no chunks in the batter.
  5. Transfer the batter into the muffin tin. I like to use an ice cream scoop for this step but a spoon is fine as well. Fill the muffin cups fully. Top with vegan chocolate chips if desired.
  6. Bake the muffins. Place the muffin pan into the preheated oven and bake for 8 minutes. After 8 minutes, reduce the oven temperature to 375 degrees without opening the oven door and bake for an additional 8 minutes.
  7. Allow muffins to cool. Remove from the oven and allow the muffins to sit in the muffin tin to fully cool. I sometimes pop the entire muffin tin in the freezer to speed up the process. Once fully cooled, remove the muffins from their liners and enjoy. 
  8. Serve and enjoy! Store muffins once they have fully cooled in an airtight container in the refrigerator for up to 5 days. Store in the freezer for up to three months. Separate muffins with parchment paper so they don't stick together as they freeze.

Equipment

Notes

  • Don't open the oven door when reducing the temperature. Reducing the temperature halfway through baking ensures that the muffins will continue to cook on the inside without burning the outside. Opening the door will let a lot of the heat out and prevent the muffins from rising as much.
  • The cooking time was calculated using a pre-cooked sweet potato. If you do not have a cooked sweet potato on hand, add additional time. See my post on meal-prepping sweet potatoes for instructions on how to bake a sweet potato or how to cook a sweet potato using the Instant Pot.
  • Prep Time: 9
  • Cook Time: 16
  • Category: Breakfast
  • Method: Oven

Find it online: https://www.eatingbyelaine.com/gluten-free-chocolate-muffins-with-oat-flour-vegan/