Oat Flour Chocolate Muffins
You’ll find yourself reaching for another of these scrumptious oat flour chocolate muffins. Hey - they’re healthy anyway (though you can’t really tell).
Ingredients
- 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)
Instructions
- 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!