Chocolatey Oat Muffins (gluten & egg free)

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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!

This recipe was featured on:

realfoodallergyfree
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8 comments

  1. 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

    Like

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