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.
Course Breakfast
Total Time 40 minutesminutes
Servings 9muffins
Author Two Market Girls
Ingredients
100g(1 cup) old-fashioned oats
240mL(1 cup) vegan buttermilk*
7g(1 tbsp) ground flax seed
45mL(3 tbsp) cold water
180g(1½ cup) all-purpose flour
40g(½ cup) cacao powder
3g(1 tsp) hot chili powder
3g(½ tsp) baking soda
pinchsalt
4g(1 tsp) baking powder
80mL(⅓ cup) vegetable oil
67g(⅓ cup) packed brown sugar**
5mL(1 tsp) vanilla extract
1/2cupchopped chocolateoptional
Instructions
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.
Notes
*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!