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