These easy muffins are sooooo fudgey. I brought them into work, and my coworkers couldn’t believe that gluten-free baking could taste so rich and delicious! Perfect for dessert or as an indulgent breakfast treat.
Chocolatey Oat Muffins
(makes 12 muffins)
Ingredients:
1 1/2 cup gluten-free oat flour (or you can just grind up your own oats in a food processor)
1/8 tsp salt
1/4 cup baking powder
2 tsp baking soda
2/3 cup unsweetened cocoa
1 cup coconut sugar
2 cup applesauce
2 tsp coconut oil
1 1/2 cup chocolate chips
- Preheat oven to 350°F. Line muffin tin with parchment baking cups.
- In a large bowl, combine coconut oil, applesauce and coconut sugar.
- Add cocoa, baking soda, baking powder, salt and oat flour until well combined.
- Fold in chocolate chips.
- Pour batter into muffins tins and bake for ~30 minutes.
- Let muffins cool completely on a wire rack before serving.
These muffins freeze well, too!
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It looks so delicious! ❤
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Chocolate oat muffins?! Yes please! 🙂 Looks delish!
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simple and delish!! Thanks for sharing these…I look forward to trying them!
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[…] Chocolate Oat Muffins @ Suddenly Celiac […]
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These look so moist and delicious! Visiting from allergy-free wednesdays!
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Great muffins! Hope you are having a wonderful day and thanks so much for sharing your awesome post with Full Plate Thursday!
Miz Helen
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[…] big thank you to Real Food, Allergy Free for featuring my Chocolatey Oat Muffins on this week’s edition of Allergy Free Wednesdays! Nancy posts lots of great recipes that are […]
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Yes, chocolate and fudgy – what else can you want in a muffin. Thank you for sharing your recipe with Share It One More Time. Cathy
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