Friday, February 12, 2010

Chocolate Muffin Recipe

I ran across this recipe awhile ago, but didn't get around to trying it until this week. While I wouldn't necessarily say that these muffins are "guilt-free," they are low-fat and gluten-free (if you use gluten-free oats, of course). And they're delicious!

(photo from

Since I already had my blender out to blend the oats into oat flour, after setting the oat flour aside I whirled the applesauce in my blender along with a ripe banana, and then reduced the amount of turbinado sugar since bananas are so naturally sweet. I ended up with moist, chocolatey muffins - more of a dessert than a breakfast, really!

Here's my slightly modified version:


1 cup applesauce
1 ripe banana
1 teaspoon canola oil
1/3 cup turbinado sugar
1 teaspoon vanilla extract

3/4 cup (or a little more) oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (or use regular if you're not concerned about being vegan or gf)


1. Preheat oven to 350°. Place 8 paper liners in muffin tin.

2. Using a blender or food processor, grind oats into oat flour. Set aside in a medium bowl, and add cocoa, baking powder, baking soda, salt, and cinnamon.

3. Combine applesauce, banana, oil, sugar, and vanilla in blender.

4. Add applesauce mixture to oat mixture; stir. Stir in chocolate chips.

5. Spoon batter into muffin cups. Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.

1 comment:

  1. Hi Emily,

    I'd think that using wheat flour instead of oat flour would change the texture - I haven't tried it so I'm not sure. I don't eat gluten-free, I just love using oats in baking so I wouldn't necessarily think to substitute something else. Turbinado sugar is easier to find organic, and is less processed than refined white sugar.