Single-Serving Christmas Chocolate Muffin
This chocolate muffin turns out very fluffy, rich and tastes like freshly baked from a bakery! Made with healthier alternative ingredients. It's easy and quick make.
Equipment
- Oven
Ingredients
Dry ingredients
- 1/2 cup oat flour
- 1/2 cup almond flour
- 2 tablespoon unsweetened cacao powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
Wet ingredients
- 2 1/2 tablespoon coconut oil
- 1/4 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened almond milk
Toppings
- 1/4 cup chocolate chips
- sprinkles
Instructions
- Preheat oven to 160C (320F).
- 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 batter into a greased 8 oz ramekin or oven-proof bowl. Add sprinkles on top.
- Bake for 25-30 minutes until inserting a skewer into the centre and seeing if it comes out clean. Let cool and enjoy!
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!
Nutrition
Serving: 1jumbo muffinCalories: 1301kcalCarbohydrates: 112gProtein: 34gFat: 86gSaturated Fat: 42gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 336mgSodium: 1006mgPotassium: 503mgFiber: 13gSugar: 46gVitamin A: 475IUCalcium: 349mgIron: 8mg
Tried this recipe?Tag or mention @oatslady for a repost in the stories