Yes, you can make flourless oatmeal chocolate muffins that are simple to prepare and completely vegan. This healthy chocolate muffin recipe is fudgy, chocolatey and surprisingly satisfying—an easy treat that’s hard to resist.
If you’re ready to bake, grab a bowl and mix the ingredients. These plant-based chocolate muffins come together quickly and store well for meal prep or an on-the-go snack.
Easy Oatmeal Chocolate Muffins
These muffins are fudgy and melt-in-your-mouth, with the deep flavor of a rich brownie. They’re a great option for anyone who wants a healthier chocolate treat without flour or eggs.
Highlights:
- Fudgy texture
- Plant-based and vegan
- Flourless
- Deep chocolate flavor
- Quick and delicious
Enjoy one after a meal or as a mid-day pick-me-up. They pair well with coffee or tea and are sturdy enough to keep in the fridge for several days.
Easy Oatmeal Chocolate Muffin Ingredients
You’ll need simple pantry items to make these flourless oatmeal chocolate muffins:
- Quick oats (or rolled oats blended into a finer texture)
- Water or your preferred plant-based milk
- Cherries (optional) or another berry
- Natural almond butter (just almonds)
- Cacao powder
- Coconut sugar or another dark sugar
- Baking soda
- Chopped nuts for topping (walnuts, pecans, or almonds)
- Flaxmeal (to replace eggs and help bind)
How To Make Flourless Oatmeal Chocolate Muffins
These muffins hold together without eggs or flour thanks to the binding properties of almond butter, flaxmeal and oats. The process is straightforward and low-effort.
Step 1. In a bowl, combine the almond butter, coconut sugar, cacao powder, baking soda, flaxmeal and oats. Stir in the water or plant milk and let the mixture rest for 5–10 minutes. The batter will thicken as the oats absorb the liquid. Fold in pitted cherries or dark chocolate chunks if using.
Step 2. Preheat the oven to 350°F (180°C). Grease muffin liners with a little coconut oil and place them in a muffin pan. Spoon the batter into each liner, filling nearly to the top. Sprinkle chopped nuts or extra chocolate on each muffin, if desired.
Step 3. Bake for 15–20 minutes, until the tops are set. Allow the muffins to cool slightly, then enjoy immediately or store in the refrigerator for up to several days.
These fudgy, flourless chocolate oat muffins also make a lovely pairing with coffee or a comforting cup of tea.
Options
Feel free to adapt the recipe based on what you have on hand:
- Swap almond butter for another nut or seed butter; taste the batter and adjust sweetness if needed.
- Use rolled oats or grind them into oat flour if you don’t have quick oats.
- Substitute cherries with berries for a complementary flavor; firmer fruits like apple or pear aren’t recommended.
- Top with chopped walnuts, pecans, almonds or any nuts you prefer.
- Replace coconut sugar with another dark sugar if desired.
More Healthy Muffin Recipes:
If you enjoy these muffins, try other healthy muffin recipes for more variety. Experiment with different add-ins and nut butters to find your favorite combination.
- Almond Butter Oatmeal Muffins
- Flourless Carrot Cake Muffins
- Healthy Oatmeal Banana Muffins
Easy Oatmeal Chocolate Muffins
Simple, flourless and vegan, these oatmeal chocolate muffins are an easy healthy dessert that bakes in under 30 minutes.
5 minutes
20 minutes
25 minutes
Ingredients
- ⅓ cup oats
- 1/2 cup and 2 tbsp water (or plant milk)
- ⅔ cup cherries (optional)
- ½ cup almond butter
- 5 tbsp cacao powder
- 4 tbsp coconut sugar
- ½ tsp baking soda
- 2 tbsp flaxmeal
- 2 tbsp chopped walnuts
Instructions
- Preheat your oven to 350°F (180°C).
- Mix almond butter, coconut sugar, cacao powder, baking soda, flaxmeal and oats in a bowl.
- Add water or plant milk, stir well and let the batter sit for 5–10 minutes. Fold in cherries or chocolate chunks if using.
- Grease muffin liners with coconut oil, line a muffin pan, and fill each cup nearly to the top. Top with chopped nuts or chocolate.
- Bake for 15–20 minutes. Cool slightly, then enjoy or refrigerate for later.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 210
Total Fat: 12g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 10g
Cholesterol: 0mg
Sodium: 107mg
Carbohydrates: 21g
Fiber: 4g
Sugar: 11g
Protein: 6g