Oat Flour Chocolate Muffins
If you could just taste the chocolatey goodness of these oat flour chocolate muffins! I’m not exaggerating, they’re super scrumptious and full of flavor.
What’s more, you don’t need to feel guilty about eating one whenever you feel like it; be it for dessert, breakfast, etc.
Why You’ll Love These Muffins
You’ll definitely want to keep some of these muffins on hand. First of all – chocolate! Second of all, they’re secretly healthy.
Meaning that they taste just like any other chocolate muffin should, but full of good-for-you nutritious ingredients.
They’re so soft and moist, and no one can tell that they’re as healthy as they are. I’m telling you – you get the best of both worlds with this super easy muffin recipe.
You can easily use just all-purpose flour for this recipe, if you usually don’t keep oat flour on hand. Or if you’re uncomfortable with using it, if you haven’t before.
The Oat Flour Adds So Much Goodness to These Muffins..
Let me assure you – it’s definitely worth using oat flour to make these oat flour chocolate muffins.
I’ve also used it to create these delish chocolate oat peanut butter muffins. And also these easy and super yummy chocolate glazed oat flour donuts . It really ups the health factor of the muffins (or any other dessert) for starters.
On the other hand, it adds so much moistness along with a pleasant soft and fluffy texture as well. Can’t argue against that, right?
If You Have Oats – You Can Make Your Very Own Oat Flour
If you’re a fan of oats like I am, then you’re sure to have some on hand. In that case, you don’t have to worry about making a special trip to the grocery store. Unless you want to, of course.
It’s actually too easy to make homemade oat flour. If you have a blender or food processor, you’re all set to make some. It typically takes about 5 minutes tops.
Are you ready for the easiest recipe ever? Just add any kind of oats (old-fashioned or instant) that you have on hand to a bowl.
This oat flour chocolate muffins recipe calls for 3/4 cup of oat flour. So add that exact amount of whatever oats you have to a blender or food processor.
Blend or process for around 3-4 minutes until it’s a powder consistency. That’s it!
Or You Can Buy Ready-Made Oat Flour
I’m sure you may have seen a bag or sealed pouch of oat flour in a grocery store. What’s nice is that it’s already pre-made, and ready to use in any recipe.
I’ve gone this route plenty of times. It’s good for those who don’t have a blender or food processor. And very convenient. And there’s almost always leftovers for when you need it next time.
Just make sure to store the oat flour in a cool place to help keep it fresh for longer. I usually buy Arrowhead Mills brand oat flour, as it’s organic and high quality.
Therefore, by it being organic; it’s made with oats that haven’t been treated with pesticides and such. You can find it at most Whole Foods stores in the baking section.
Mise En Place
I’m a firm believer in knowing you have all the ingredients for a recipe beforehand. Therefore any stressful unexpected trips to the store or delays in getting started can be avoided.
By practicing mise en place, you can take stock of what ingredients you already have; and what you don’t have for a recipe. After that, you can make a list of the ingredients you’re out of; so you can buy them from the store.
This way, when you’re ready to make the recipe; you’ll have all the ingredients you need on hand. Makes the whole process easier.
Oat Flour Chocolate Muffins Ingredients:
The ingredients list for these muffins may look long to you, but all of the ingredients are basic. And you probably have most of them on hand already.
It’s best to look them over to see if you’re missing anything. Then just make your list for the grocery store..
*The Greek yogurt and milk are easier to incorporate into the batter if they’re at room temperature. I would just take them out about 45 minutes before you start the recipe*
- All-Purpose Flour
- Oat Flour
- Cocoa Powder
- Baking Powder
- Baking Soda
- Coconut Sugar or Light Brown Sugar
- Chocolate Chips (optional)
- Vanilla Extract
- Apple Cider Vinegar
- Dairy or Dairy-Free Greek Yogurt (low-fat or full-fat will work): Best at room temperature
- Oil (such as organic canola, vegetable, etc.)
- 1 square melted *semisweet* chocolate baking bar (optional, but adds a richer chocolate flavor)
- Egg: Best at room temperature (or substitute a flax egg – instructions below in recipe card)
- Unsweetened Dairy-Free or Dairy Milk
I hope you enjoy every bite of these oat flour chocolate muffins like I (and my taste tester) did. I would love it if you would let me know how you like them, in the comments section below. Thanks and God bless:)
Oat Flour Chocolate Muffins
- 1 cup all-purpose flour
- 1/2 cup + 2 tbsp oat flour
- 1/4 cup and 2 tbsp cocoa powder
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup + 4 1/2 tbsp coconut sugar or light brown sugar (has a similar taste profile)
- 1/4 cup chocolate chips optional
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp Greek yogurt room temperature
- 2 tbsp oil (organic canola, vegetable, etc.)
- 1 egg room temperature (or substitute a flax egg, which is a tbsp of ground flaxseed combined with 3 tbsp water – then left to sit for 5 minutes)
- 1 1/4 cups + 1 1/2 tbsp milk (dairy or dairy-free)
- Preheat your oven to 350 degrees. Grease 12 muffin cavities, or line cavities with liners and spray them lightly with oil spray. This is so the muffins won’t stick upon removing them. Set aside..
- In a large bowl, combine all of the dry ingredients (flour – sugar(s)* thoroughly with a fork or whisk to break up all large lumps.*I would really recommend sifting the dry ingredients together, as the oat flour and brown sugar tend to be very lumpy*
- In a separate medium mixing bowl, combine all of the remaining wet ingredients; (including the Greek yogurt) thoroughly**This is best done with a fork or small whisk*
- Add the combined wet ingredients to the dry ingredients. Combine just till there’s only some smallish lumps remaining.
- Divide the batter evenly between the muffin cavities or liners. Top with chocolate chips if desired.Bake for 24-25 minutes or until a toothpick inserted comes out clean.Move to a wire rack to cool fully, or if you’re like me; eat one warm. Enjoy!