Gluten-Free Fudgy Chocolate Muffins
An easy, double chocolate muffins recipe to help you curb cravings! Made with steel-cup oats and cacao powder these gluten-free muffins make the perfect snack.
Servings 9
Calories 224kcal
Equipment
- Muffin pan
Ingredients
- ½ ripe banana mashed
- ¼ cup unsweetened applesauce
- 1 egg
- ¾ cups steel cut oats cooked and chilled*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup almond flour
- ¼ cup cacao powder
- 1 tablespoons maple syrup
- 1 teaspoon vanilla
- ⅓ cup pecans chopped
- ⅓ cup mini chocolate chips dairy free
Instructions
- Preheat the oven to 350 degrees Farenheit.
- In a small bowl mash the banana and combine remaining wet ingredients.
- Slowly add in the dry ingredients and mix well.
- Fold in the chocolate chips.
- Line a muffin pan with silicone muffin cups and use a trigger ice cream scoop to portion out the chocolate muffins batter into 9 cups.
- Bake for 24 minutes.
- Remove the chocolate muffins from the oven and let cool in the pan for thirty minutes before removing from tray.
Video
Notes
- You want to make sure that the steel-cut oats are cooked fully prior to using them in the chocolate muffins. You want most of the liquid to be absorbed.
- The muffins are soft but do firm up a bit in the fridge. Texture-wise, they're gooey and chewy thanks to the steel-cut oats and chocolate chips.
- Make sure to bake the gooey muffins in silicone muffin cups as they stick to paper cups.
- Do not freeze the muffins as they'll lose their double chocolate texture!
- If you're celiac, double check that your baking powder is completely gluten-free.
- Grab all the gluten-free pantry staples you need.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 190mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg