These Double Chocolate Breakfast Muffins are made just with oats.  They are delicious for breakfast or dessert. Especially if you’re looking for a healthier and vegan option, this recipe will help.

These muffins are high in protein and fiber. The texture is slightly chewy and fluffy at the same time.

I have always loved muffins because they are like a mini cake perfect to snack on when craving something sweet! No need to look for a knife and dish to slice it up to be eaten, it’s like a grab & go mini cake!

How to make these Double Chocolate Breakfast Muffins?

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!
• 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!
• Baking soda
• Vanilla extract – For that special hint of vanilla flavor.
• Water
• 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% dark chocolate chips. You can use any type of chocolate chips. If you don’t have, then replace for dark chocolate cut in small chunks.

How to make this Double Chocolate Breakfast Muffins?

The Instructions

• Prepare – Gather and measure all ingredients by starting to mix the oat flour, cacao powder, coconut sugar and baking powder in a bowl. Therefore, add-in the applesauce, hot water, hot milk and vanilla extract. Stir until well combined.

For the hot water and milk, just microwave both together for 1 minute.

The batter will turn out sticky and thick.

• Transfer – Grab your muffin tray and cover each muffin case with parchment paper or grease with coconut oil. With an ice cream scoop or spoon, fill muffin cases two-thirds full.
• Add – Consequently, add chocolate chips. The more, THE BETTER (trust me)

• Bake – Bake at 180C for 20 minutes until risen and firm to the touch. Insert a toothpick in the middle and it should come out clean. Let cool and devour!

How to enjoy these breakfast muffins?

1. Alone: These muffins 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 these muffins. This would be my personal choice to balance the sweetness.

How’s the texture of this healthy muffins?

These muffins are chewy and fluffy at the same time. 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: I recommend to microwave it for 30 seconds. In that way, the muffin will soften a bit more.

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!