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This is an overhead vertical image of centering on one mini muffin. The white parchment liner is pulled away from the muffin. More mini muffins are to the top left corner and bottom right corner of the image. The muffins sit on a white terrazzo surface. Recipe
GF Gluten-Free VG Vegetarian NF Nut-Free

25-Min Fluffy Mini Chocolate Muffins (with oat flour)

Mini chocolate muffins are an easy treat made in just 25 minutes! Made with oat flour, these are packed with good ingredients and so tasty!

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Prep: 10 minCook: 15 minTotal: 25 min
Servings: 36 mini muffins 1x

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/2 cup agave nectar, honey or maple syrup
  • 2 eggs
  • 1/4 cup whole milk (or favorite milk)
  • 1 teaspoon vanilla extract
  • 1 cup oat flour
  • 1/3 cup cocoa powder
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips + more for sprinkling on top

Instructions

  1. Melt the Butter and Mix with Agave Nectar. In a microwave-safe bowl or on the stovetop, melt the butter. This can be done in short intervals in the microwave or over low heat on the stove. Once the butter is melted, pour it into a mixing bowl and add the agave nectar. Whisk them together until they are well combined.
  2. Add the Reaming Wet Ingredients. Crack the eggs into the mixing bowl with the melted butter and agave nectar. Pour in the milk and vanilla extract. Use a whisk to beat the mixture together until the eggs are fully incorporated and the mixture is smooth.
    This is an overhead horizontal image of a large glass bowl with scalloped edges on a white terrazzo surface. In the bowl or wet ingredients including milk and eggs. A silver whisk is in the bowl with the silver handle leaning against the side of the bowl pointing to the bottom right corner.
  3. Mix in the Dry Ingredients. Add the oat flour, coconut sugar, cocoa powder, baking powder, and salt to the bowl with the wet ingredients. Whisk together until the dry ingredients are incorporated.
    This is an overhead horizontal image of a large glass bowl with scalloped edges on a white terrazzo surface. In the bowl or wet ingredients at the base with dry ingredients on top, not yet whisked in. A silver whisk is in the bowl with the silver handle leaning against the side of the bowl pointing to the bottom right corner.
  4. Fold in the Mini Chocolate Chips. Gently fold in the mini chocolate chips into the batter. I always set aside some extras for topping the muffins before I bake them.
    This is an overhead horizontal image of a large glass bowl with scalloped edges on a white terrazzo surface. In the bowl is a raw chocolate batter topped with a mound of mini chocolate chips.
  5. Divide the Batter. Line a mini muffin tin with parchment paper liners. Using a spoon or a cookie scoop, divide the muffin batter evenly among the cups. You should get three dozen mini muffins. The parchment paper liners will help prevent sticking and make it easier to remove the muffins later.
  6. Top with Chocolate Chips. Once the batter is divided, sprinkle a few additional mini chocolate chips on top of each muffin for an extra chocolatey finish.
    This is an overhead horizontal image of two silver mini muffin tins on a white terrazzo surface. In each muffin tin cup are white parchment liners and a chocolate batter, each topped with mini chocolate chips.
  7. Bake the Muffins. Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. The baking time may vary slightly depending on your oven and the size of your mini muffins.
  8. Cooling and Serving. Once the muffins are done baking, remove the tin from the oven and allow the muffins to cool in the tin for about 10 minutes. This helps them firm up and makes them easier to handle. After this initial cooling period, carefully transfer the muffins to a wire cooling rack to cool completely.
    This is a horizontal overhead image of a silver cooling rack on a white terrazzo surface. On the cooling rack are mini chocolate muffins topped with mini chocolate chips.

Nutrition Info:

  • Serving Size: 3 muffins
  • Calories: 231
  • Sugar: 16.9g
  • Sodium: 166mg
  • Fat: 12.9g
  • Saturated Fat: 7.5g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 27.9g
  • Fiber: 2.4g
  • Protein: 3.6g
  • Cholesterol: 48mg
© The Toasted Pine Nut

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