Ingredients
Scale
- 1 cup rolled oats (old-fashioned oats are best; pulse them in a blender first for a finer, cake-like crumb)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup honey or maple syrup
- 2 large eggs
- 1/2 cup unsweetened applesauce or mashed banana
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 10 paper liners or lightly grease with coconut oil.
- For a smoother texture, pulse the oats in a blender until they resemble coarse flour. Skip this step if you prefer a chunky texture.
- In a large bowl, whisk the eggs, honey (or maple syrup), applesauce, and vanilla until well combined.
- Sift in the cocoa powder, oat flour, baking powder, baking soda, and salt. Stir until smooth. Let the batter sit for 5 minutes.
- Divide the batter evenly into 10 muffin cups (about 3/4 full). Optional: sprinkle mini chocolate chips on top.
- Bake for 15–18 minutes. A toothpick inserted should come out clean or with a few dry crumbs.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Notes
- These muffins stay moist for up to 4 days in an airtight container.
- Store in the refrigerator for best results, or freeze for up to 3 months.
- Reheat in the microwave for 20 seconds for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg