Healthy Chocolate Muffins

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www.theconsciousplantkitchen.com

These Healthy Chocolate Muffins are simple, moist, and good-for-you muffins made with no eggs, no dairy, no refined sugar, and no gluten but they are full of taste. If you like chocolate-loaded muffins but normally skip them for a healthier but more boring alternative, this recipe will fix that! You can enjoy a muffin guilt-free!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-chocolate-muffins/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: muffins

Calories: 214kcal

Author: Carine Claudepierre

Ingredients

2 cups Oat Flour (note 1)
3 teaspoons Baking Powder
½ cup Unsweetened Cocoa Powder
1 cup Almond Milk (note 2)
½ cup Maple Syrup (note 3)
1 cup Mashed Banana equivalent to 2 large bananas (note 4)
¼ cup Light Olive Oil (note 5)
2 teaspoons Vanilla Extract

Optional

½ teaspoon Salt
⅓ cup Dark Chocolate Chips (note 6)

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin pan with paper liners. Slightly oil the papers with cooking oil spray. Set aside.
In a mixing bowl, whisk oat flour, baking powder, unsweetened cocoa powder, and salt until evenly combined. Set aside.
In a blender add banana, almond milk, maple syrup, and vanilla extract. Blend until smooth.
Pour the banana milk mixture from the blender jug in the bowl with the dry ingredients.
Stir with a rubber spatula until consistent, fold in the chocolate chips if desired and stir to evenly incorporate.
Fill each muffin cup evenly with the batter.
Bake in the center of the oven for 30-35 minutes at 350 °F (180 °C) until a pick inserted in the center of the muffins comes out clean.
Let the muffins cool down for 1 hour on a cooling rack before serving.

Notes

Note 1: To make oat flour, blend rolled oats into fine flour in a high-speed blender. This recipe doesn't work with almond flour or all-purpose flour.

Note 2: You can use any milk like oat milk, soy milk

Note 3: Any liquid sweetener can be used like agave syrup or coconut nectar

Note 4: The riper the bananas, the sweeter the muffins will be. You can swap mashed bananas for unsweetened applesauce.

Note 5: Melted coconut oil works too but do not bring it in contact with cold milk or it solidifies and forms lumps. Other options are light avocado oil or melted plant-based butter.

Note 6: Swap chocolate chips for chopped pecans, almonds, or unsweetened shredded coconut.

Storage: You can store the muffins in an airtight cake box in the fridge for up to 4 days or freeze them in sealed bags for up to 1 month. Thaw at room temperature the day before.

Nutrition