Oat Chocolate Chunk Mini Muffins, packed with dark chocolate chunks and sweetened with maple syrup, are great for breakfast, grab and go, or as a healthy snack.
Ok, so, it’s clear. Breakfast is my favorite meal of the day and plays an important role in my life. We always make sure, my husband especially, to have something I like for breakfast. He knows I can get pretty cranky if I do not have breakfast, lol, so most of the times, weekday or weekend, he gets up before me to get the breakfast going. I’ve been spoiled by homemade scones, waffles, french toast and pancakes. I’ve been welcomed, coming down the stairs, by the uplifting scent of coffee and sweet goods baking or cooking. But there are times when it is just bread toasting in the oven, or times that we have a muffin, a piece of loaf cake or bundt cake I previously made. In all occasions, waking up in our house is quite special.
Muffins, better, homemade muffins made with wholesome ingredients, are on the list of my favorite breakfast items. These Oat Chocolate Chunk Mini Muffins are made with:
- oat flour
- chunks of dark chocolate
- maple syrup
- coconut oil
- pinches of cinnamon and ginger
- organic free-run eggs
- almond milk
And they taste awesome! I guess they can be considered the”skinny”, “healthy” alternative to the famous chocolate chip muffin counterpart. I opted to bake them in a mini muffin tin, a beautiful vintage one, to keep the portions under control anyway, and I ended up with 18 small size muffins. You can bake them in a regular muffin tin, and maybe use milk or semisweet chocolate chips instead of the chunks, and finish the muffins with the chocolate chips on top. I went for the “cleaner” look and taste, with just the dark chocolate chunks inside.
These oat Chocolate Chunk Mini Muffins are soft and luxurious, exactly what you’d expect a muffin to be. They freeze well, we packed them first in plastic and then we put 2 or 3 in a resealable bag. I love the idea that you can “grab one and go”, although I always take my time to enjoy my breakfast. The ones we froze, we took a couple out of the freezer before going to bed, popped them in the oven the morning after and enjoyed them with Loreto’s gourmet coffee.
These muffins are simple in flavor, moist, soft and fluffy, with bursts of lovely melted dark chocolate; the exterior golden and rich in color and flavor, holding this muffin with confidence and poise, with thoughts of health and vitality.
Song of the day: Cleopatra by Lumineers. Love this song, love Lumineers.
Adapted on a recipe found on “Baker by Nature“.Print
- 2 cups oat flour
- 1/2 cup dark chocolate cut in chunks (or chocolate chips)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/4 teaspoons cinnamon
- pinch ground ginger
- 1/2 teaspoon salt
- 2/3 cup maple syrup
- 2 eggs, organic, free run, at room temperature
- 1/3 cup coconut oil, melted
- 1 cup unsweetened applesauce
- 1/2 cup unsweetened almond milk (or any other milk you like)
- Preheat oven to 450° F and line a muffin tin with paper liners.
- In a large bowl combine the oat flour, chocolate chunks, baking soda, baking powder, cinnamon, ginger, and salt. Whisk well to combine.
- In another bowl whisk together maple syrup, eggs, coconut oil, applesauce, and milk. Mix well until fully combined.
- Slowly add the wet mixture into the dry mixture, stirring just until combined, do not over work.
- Scoop the batter (it won’t be too thick) in the prepared muffin tin.
- Bake for 10 minutes, then reduce the heat to 400° F and continue baking for another 10 minutes.
- Take out of the oven and let the muffins cool completely in the muffin tin, before placing them on a rack.
If you use an egg replacement these muffins are also vegan. Store in an airtight container for up to 3 days. You can freeze them, too. They’ll last in a freezer bag stored in your freezer for 1 month.
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