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Oat Chocolate Chunk Mini Muffins

  • Total Time: 25 minutes
  • Yield: about 18 mini muffins 1x


  • 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)


  1. Preheat oven to 450° F and line a muffin tin with paper liners.
  2. In a large bowl combine the oat flour, chocolate chunks, baking soda, baking powder, cinnamon, ginger, and salt. Whisk well to combine.
  3. In another bowl whisk together maple syrup, eggs, coconut oil, applesauce, and milk. Mix well until fully combined.
  4. Slowly add the wet mixture into the dry mixture, stirring just until combined, do not over work.
  5. Scoop the batter (it won't be too thick) in the prepared muffin tin.
  6. Bake for 10 minutes, then reduce the heat to 400° F and continue baking for another 10 minutes.
  7. Take out of the oven and let the muffins cool completely in the muffin tin, before placing them on a rack.
  8. Enjoy!


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.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
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