Breakfast, Dessert, Recipes

Chocolate Oat Muffins

Fluffy, chocolate oat muffins are perfect for breakfast or dessert! These Chocolate Oat Muffins are not as sweet as regular muffins, making these a great way to start your day.

We have a love/hate relationship with muffins. They’re a delicious way to start the day, but they’re often loaded with sugar. Now we’re not saying there is anything wrong with lots of sugar, we LOVE sugar-y foods – just see our delicious catalogue of dessert recipes. However when it comes to starting our day we often want something a little less sweet than a traditional muffin. That’s where these Chocolate Oat Muffins come in handy. They’re lower in sugar, but high in flavour! But don’t be discouraged if you like your muffins a little sweeter, because we have an option for that too!

This recipe was inspired by the King Arthur Baking recipe for Oat Muffins. However we did borrow an oat-soaking technique from Sally’s Baking Addiction, Blueberry Oatmeal Muffins recipe.

chocolate oat muffin pile

When do I eat these Chocolate Oat Muffins?

Muffins are great for many things including breakfast, snacking, desserts, and more! They’re super versatile which make them great for the back-to-school season. Make a big batch of them, then enjoy all week long in the morning, for a mid-afternoon snack, or a late night dessert. Don’t have time to finish the muffins? No problem, just pack them up in an air-tight container and throw them in the freezer to keep until you’re ready to eat.

chocolate oat muffin pile

Top Tips for making Chocolate Oat Muffins:

  • Soak the oats in the vegan buttermilk for at least 10 minutes. This is a technique we borrowed from Sally’s Baking Addicition Blueberry Oatmeal Muffins recipe. Soaking the oats allows for the oats to soak up most of the buttermilk, creating a thicker and creamier batter. Resulting in a fluffy, soft finished product.
  • Mix the dry and wet separately so that the dry and wet ingredients will be evenly dispersed around the batter.
  • Grease muffin tin and forgo muffin liners for a quick and easy muffin that you don’t loose any of on the sides of the wrapper. You can use liners, but we’d recommend avoid the waste with a little bit of non-stick spray or a brush of butter.

chocolate oat muffin pile

Substitutions for this recipe:

  • Vegan Buttermilk – If you don’t want to make vegan buttermilk, you can simply use your preferred non-dairy milk.
  • Vegetable Oil – We like vegetable oil because it’s cheap and fairly neutral in taste, but you can use a different oil if you prefer. Coconut oil would be a great substitute here, just make sure to melt it first.


Chocolate Oat Muffins

Fluffy, chocolate oat muffins are perfect for breakfast or dessert! These Chocolate Oat Muffins are not as sweet as regular muffins, making these a great way to start your day.
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Course: Breakfast
Total Time: 40 minutes
Servings: 9 muffins


  • 100 g (1 cup) old-fashioned oats
  • 240 mL (1 cup) vegan buttermilk*
  • 7 g (1 tbsp) ground flax seed
  • 45 mL (3 tbsp) cold water
  • 180 g (1½ cup) all-purpose flour
  • 40 g (½ cup) cacao powder
  • 3 g (1 tsp) hot chili powder
  • 3 g (½ tsp) baking soda
  • pinch salt
  • 4 g (1 tsp) baking powder
  • 80 mL (⅓ cup) vegetable oil
  • 67 g (⅓ cup) packed brown sugar**
  • 5 mL (1 tsp) vanilla extract
  • 1/2 cup chopped chocolate, optional


  • Preheat oven to 375F.
  • In a bowl, combine oats and vegan buttermilk. Set aside to soak.
  • In a small bowl, combine ground flaxseed and water. Set aside to thicken.
  • To a large bowl, combine all-purpose flour, cacao powder, chili powder, baking soda, salt and baking powder. Set aside.
  • Add vegetable oil, brown sugar, flax egg and vanilla extract to buttermilk/oats mixture - mix until combined.
  • Add buttermilk mixture to dry ingredients and mix until combined. If using chocolate chunks, you'd mix them in at this point.
  • Spray a muffin tin with non-stick spray, or using muffin liners, fill with batter.
  • Bake for 17-20 minutes or until cooked all the way through. You do the toothpick test to be sure it's cooked - stick a toothpick into the centre of the muffin and if it comes out clean it's cooked!
  • Let the muffins rest in the tin for 5-10 minutes, then transfer to a cooling rack to cool completely.


*Vegan buttermilk is soy milk mixed with 1 tbsp apple cider vinegar
**If you like your muffins sweeter, you can add up to an extra 67 g (or 1/3 cup) brown sugar. Or alternatively you can also top with a glaze, icing or maple butter!

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