There’s nothing better than having the whole batch of muffins for you… (sounds like, too much…?) No worries, this Single-Serving Christmas Chocolate Muffin has the perfect yield to indulge by yourself!

This chocolate muffin turns out very fluffy, rich and tastes like freshly baked from a bakery!

This Single-Serving Christmas Chocolate Muffin is made with healthier alternative ingredients like oat flour, almond flour, coconut oil and coconut sugar. It’s also super easy and quick to make and is ready in 25-30 minutes. The melted chocolate chips in every bite feel like dreaming!

The ingredients

We have a lot of your favorite ingredients and here’s what you’ll need:

• Oat flour – which is blended rolled oats. Feel free to use any kind of oats, quick oats work as well. If gluten-free make sure that you choose a certified brand!
• Almond flour – Make sure to use superfine almond flour and not almond meal!
• Coconut sugar – A healthier alternative of brown sugar with a lower Glicemic Index. Coconut sugar also brings out the flavor of these muffins
• Cacao powder – I used 100% unsweetened cacao powder. “Special Dark” cacao powder powder gives a fragant flavor. But feel free to use any of your choice.
• Salt – Salt is so important on chocolate recipes. Because it enhances the flavor like crazy!
• Coconut oil – Melted coconut oil or melted butter.
• Baking soda
• Baking powder
• Eggs – Large eggs to be specific.
• Vanilla extract – For that special hint of vanilla flavor.
• Milk – I used unsweetened almond milk. The type of milk won’t affect this recipe. Feel free to use any other plant-based or dairy milk!
• Chocolate chips – I used 60% chocolate chips. You can use any type of chocolate chips. If you don’t have, then replace for dark chocolate cut in small chunks.

The instructions to make this recipe:

• Preheat oven to 160C (320F).
• Prepare – Gather and measure all ingredients by starting to mix the oat flour, almond flour, cacao powder, baking soda, baking powder and salt in a bowl.
• Therefore, in a separate bowl mix the coconut oil, coconut sugar, eggs, vanilla extract and milk until well combined. Add dry ingredients, chocolate chips and gently fold together by hand using a spatula. Do not over mix.
• Transfer – Transfer batter into a greased 8 oz ramekin or oven-proof bowl. Add sprinkles on top.
• Bake – Bake for 25-30 minutes until inserting a skewer into the centre and seeing if it comes out clean. Let cool and enjoy!

How to enjoy a muffin?

1. Alone: This muffin turn out SO good that can be eaten alone
2. Glass of milk: I would pour some unsweetened almond milk to my glass. But use any milk of your choice!
3. Cup of Coffee: Makes a great combo for those evenings where you crave something sweet and a shot of caffeine.
4. Hot Tea: Perfect for a tea time and enjoy this muffin. This would be my personal choice to balance the sweetness.

How’s the texture?

This muffin turns out very fluffy with a thick bakery-style top. I’m literally obsessed with it.

Storing tips

• To store: Store in an airlight container at room temperature up to 1-2 days. Therefore, store in the fridge for up to a week.
• To eat: Eat directly. The chocolate chips may have harden, so feel free to microwave for 15 seconds to have freshly baked muffin consistency.

Ingredients substitutes and notes

• No oat flour? Use rolled oats and add all the ingredients into a blender.
• Gluten-free? Make sure to use a certified oats!
• I used 100% unsweetened cacao powder. “Special Dark” cacao powder powder gives a fragant flavor. But feel free to use any of your choice.
• I used unsweetened almond milk. The type of milk won’t affect this recipe. You to use any other plant-based or dairy milk!