These Chocolate Muffins are tender with a magical cacao aroma. These vegan muffins do not contain gluten and refined sugar. Chocolate Muffins are perfect for breakfast or a snack. And if you add a cup of aromatic coffee to this dessert, you can consider that the day was a success. Making chocolate muffins is very simple. For this you need the most common ingredients and a good mood.
Ingredients for the recipe
Rolled oats – use gluten-free flakes. After weighing, grind the rolled oats in a blender or coffee grinder until flour.
Pumpkin seeds are another dry ingredient. Lightly fry the pumpkin seeds. Then, after cooling, grind the seeds in a blender. Pumpkin seeds can be replaced with almond flour.
Bananas are a natural sweetener in our recipe. In addition to sweetness, bananas give a magical aroma to baked goods.
Vegetable oil – use oil without a distinct odor. I made muffins with refined sunflower oil.
Baking powder – will make our dessert airy.
Vanilla extract – a unique taste and aroma of the dessert.
Cacao powder – the main character of our recipe.
How to make Chocolate Muffins
We started making Chocolate Muffins with dry ingredients. In a bowl, mix crushed rolled oats, pumpkin seeds, cacao powder and baking powder.
Next, using a blender, grind the peeled bananas and vanilla extract. Add the banana puree to the dry ingredients. Add vegetable oil there too. Mix everything until smooth.
Fill the muffin molds with dough. First, place paper liners in the cells. You can put the dough with a tablespoon. But it is more convenient to do this with a pastry bag. Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F. Leave the finished muffins in the pan on the table for 30 minutes. When the muffins have cooled down, treat yourself and your loved ones to a delicious dessert.
Prepare Chocolate Muffins and write your impressions. I am interested in your opinion. Share the recipe with your friends.
Enjoy!
Be healthy and love yourself!
Chocolate Muffins (Vegan | Gluten Free)
Course: Recipes7
servings10
minutes30
minutes369
kcalIngredients
1 cup (100g / 3.6oz) rolled oats
1/2 cup (80g / 2.8oz) pumpkin seeds
200g / 7oz peeled bananas
1/3 cup (80g / 2.8oz) refined sunflower oil
1 teaspoon vanilla extract
1.5 teaspoons (7g / 0.25oz) baking powder
2 tablespoons (25g / 0.9oz) cacao powder
Instructions
- In a bowl, mix the crushed rolled oats, pumpkin seeds, cacao powder and baking powder.
- Using a blender, mash the bananas and vanilla extract.
- Add the mashed bananas and vegetable oil to the flour mixture. Mix everything until smooth.
- Fill the cells of the form with the dough.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F.
- Leave the finished muffins in the mold on the table for 30 minutes.
Recipe Video
Notes
- 8-cup muffin tin and paper liners.
- Grind rolled oats and pumpkin seeds in a blender or coffee grinder until they become flour.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F.
- Store Chocolate Muffins in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
