Chocolate Oat Muffins

Craving a relatively healthy chocolate muffin? This is a good option! It is dark, delicious and gluten free!

I baked these when I was looking to take a gift for a friend, as she was leaving the city. The first batch was a little drier than I’d like but then the second one was absolutely on point 🙂

These muffins are sweetened with honey and jaggery, which along with the oat flour lend a dark, caramel-y, intense flavour without being overly sweet.

The batter is thick, but once baked it is soft and yum!

Top them with some rolled oats for a nice crunch in each bite 🙂

Happy Baking!

Chocolate Oat Muffins

  • Servings: 12 - 14 muffins
  • Difficulty: Easy
  • Print


  • 1.5 cup (150g) oat flour
  • 1/2 cup (40g) cocoa powder
  • 100g butter – room temperature
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup honey
  • 1/2 cup (70g) jaggery
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup milk – room temperature
  • Some rolled oats to sprinkle on top


  1. Line a muffin tin. Pre heat the oven to 175C
  2. Sift the oat flour, cocoa, salt and baking soda in a small bowl
  3. In a larger bowl, mix the butter, jaggery and honey for 2 mins till light and fluffy
  4. Mix in the egg and vanilla till combined
  5. Add the flour mix and milk , alternately, starting and ending with milk (three installments of flour). After each addition, mix till just combined
  6. Transfer the batter to the pan, filling each liner up to 3/4 full
  7. Sprinkle some rolled oats on top of each muffin
  8. Bake at 175C for 30-35 mins till a toothpick comes out clean and the top is still springy
  9. Let it cool and then remove from the pan to eat

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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