Double Chocolate Oatmeal Breakfast Muffins (gluten, free, dairy-free, vegan option)

Double Chocolate Oatmeal Breakfast Muffins (gluten, free, dairy-free, vegan option)


This double chocolate oatmeal muffin recipe is my new favorite thing! These muffins taste like chocolate cake but they are a healthy, nutritious breakfast. I wanted to create the ultimate healthy chocolate muffin (with no processed flours, no banana and no unnatural ingredients) and I think I’ve now perfected it (even if I do so say so myself!).

This recipe contains good whole carbs, good fiber, some protein, some healthy fats and wholesome nutrients – but even better than that, they are soft and decadent. The first time I made these, I loved them so much that I actually hid the container of muffins at the back of the pantry cupboard so that my husband Rob wouldn’t find and eat them all! Feeling a little guilty, I made another batch the next week and shared them with him – he loved them too. Hope you love these as much as we do!

Liezl XO

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.

Calories per muffin: roughly 120
Cook time: 20 min
Prep time: 10 – 15 min
Total time: 30 – 40 min
Serving: 2 – 3 muffins
Makes: 24 muffins

These muffins are: Gluten-free, dairy-free, cane sugar-free, and there is also a vegan option/alternative


-2 cups rolled *oats (blended)
-1/4 cup rolled oats (left whole)
1 + 1/2 cups apple sauce (unsweetened)
-2 large *eggs (or chia eggs)
1/2 cup cocoa powder
-1/3 cup coconut sugar
-1/4 cup maple syrup
-1/3 cup coconut oil
1/4 cup *almond butter
-1/3 cup dark *chocolate chips
-1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
Pinch salt


1. Preheat your oven to 360 F (180 C)
2. Crack 2 eggs into a bowl and whisk with the back of a fork before setting aside. For a vegan option, omit the eggs, and instead soak 2 tablespoons of chia seeds with 6 tablespoons of water for a few minutes
3. Add the 2 cups dry rolled oats to a blender and blend to make an oat flour (alternatively, you can measure out the same amount of oat flour)
4. Melt the coconut oil before adding it to the bowl with the eggs (or the soaked chia seeds for the vegan option)
5. Measure out and add the apple sauce, almond butter, maple syrup, coconut sugar, vanilla extract, cocoa powder, baking powder, baking soda and salt to the bowl
6. Mix everything together before adding the blended oat flour and mixing again (mix out any lumps that may form)
7. Add the 1/4 cup whole rolled oats and the chocolate chips to the batter and mix again
8. Grease 2 muffin trays with additional coconut oil or line the trays with muffin papers (enough for about 18 to 24 muffins)
9. Add roughly a heaped tablespoon amount of batter at a time to fill each muffin mould or paper
10. Once you have made about 18 to 24 muffins, use up the remaining batter to make the muffins bigger
11. Add the filled muffins trays to the preheated oven (360 F/180 C) and bake for about 20 minutes
(or as needed)
12. Baking time will differ based on the size of the muffins and the amount made
13. Check the muffins after 15 minutes, and then every 3 to 5 minutes after that (they cook very quickly toward the end)
14. You will know the muffins are ready when you can pierce one with a sharp knife, and the knife comes out mostly clean
15. Once the muffins are cooked, remove them from the oven and the muffin trays and place on a muffin cooling grid
16. Allow the muffins to cool fully before storing them
17. I like to set aside the muffins that I plan to eat within the next 3 to 4 days in a separate container (keeping it in a cool dry place, but out of the fridge)
18. I store the rest of the muffins in a separate airtight container in the fridge to keep fresh -Top with almond or peanut butter and strawberry slices (optional, but not necessary)
19. Eat and enjoy!

This recipe is from my latest ebook “Just Breakfast” containing 50+ delicious, healthy, easy-t0-make breakfast recipes.



I like to lightly toast the muffins that I store in the fridge to freshen them up (alternatively you can eat them as they are!). I like making these muffins small enough that I can place the whole muffin in the toaster at once (it’s easier to get them in and out without breaking them). Place a small whole muffin into a toaster slot to heat, checking that they don’t burn. Top with nut butter or fresh banana slices (optional) Eat and enjoy!


*OATS: Oats are naturally gluten-free, however cross-contamination can occur if they are produced in the same place as wheat, barley or rye. Most people with Coeliac disease can tolerate oats that are certified gluten-free.
*EGGS: As a plant-based alternative to egg, you can mix 1 tablespoon of chia seeds together with 3 tablespoons of water to make a “chia egg”. Let the chia seeds soak for 5 minutes and then add to the rest of the ingredients before baking. 2 tablespoons chia seeds + 6 tablespoons water = 2 eggs

*ALMOND BUTTER: You can use any nut butter you prefer, such as cashew or hazelnut butter. Peanut butter can also be used but keep in mind it’ll give the recipe a strong peanut flavor.
*CHOCOLATE CHIPS: I like to use dairy-free dark chocolate chips (that are sweetened with stevia) in this recipe, however you can use any type of chocolate chip that you prefer. I recommend using dark chocolate chips. Use dairy-free chocolate chips if you are following a dairy-free diet. The calories per tablespoon of chocolate chips can differ greatly by brand. The brand of chocolate chips that I use contains about 270 calories per 1/3 cup. The calories in this recipe are based on roughly 280 calories for 1/3 cup dark chocolate chips.

Recipe by Liezl Jayne Strydom for / Food and photography styling by Liezl Jayne Strydom / Photos by Rob Jonathan Williams for and Just Breakfast