Breakfast

Chocolate Mocha Vegan Muffins

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Your new favorite breakfast muffin to meal prep for the week! These chocolate mocha muffins are vegan and made with oat flour, almond flour, coconut sugar and instant coffee making them the perfect recipe to start your day with.

healthy oat and almond flour mocha muffins that are made with oatmeal, almonds, vegan chocolate and instant coffee.

Your new favorite chocolate mocha muffins

I don’t know who needs to hear this, but muffins are honestly so underrated. They make the perfect on-the-go breakfast, snack, or dessert. I love meal prepping muffins at the start of the week and storing them in the fridge for a quick bite when i’m feeling famished.

Lately, I’ve been going through my older recipes and re-creating them to see if any updates are needed. This recipe was actually adapted from my coffee cake muffin recipe that I shared a few years back. I kept some of the ingredients the same, but changed a few to make it more accessible to everyone!

These muffins are fluffy, delicious, and perfectly satisfying. I used a blend of oat and almond flour and a few other simple ingredients like coconut sugar, almond butter and instant coffee. These muffins are both quick and easy to make.

I can’t wait to see you re-creations and hear what you think of this recipe! Please tag me over on Instagram so I can re-share! Also, if you love this recipe as much as I think you will, if you would be so kind to leave me a comment + rating (below the recipe card). This helps my business SO much!

healthy oat and almond flour mocha muffins that are made with oatmeal, almonds, vegan chocolate and instant coffee.

Ingredients in vegan mocha muffins

This chocolate mocha muffin recipe using really simple and quality ingredients, most i’m sure you already have on hand if you’re an avid baker like myself!

old fashioned oats– For this recipe I used both old fashioned oats and oat flour (which is just blended oats)

almond flour– I used almond flour as well. I always order a large 3lb bag from amazon- which is the best deal I’ve ever seen.

baking powder– to help the muffins rise properly, we will use a small amount of baking powder

salt– salt is necessary to help balance out all the flavors

coconut sugar– I used coconut sugar which is vegan and natural. Feel free to use cane sugar, maple syrup, agave or honey if you’d like.

almond milk– I used almond milk which is a vegan alternative. You can also sub any other nut milk or milk.

almond butter– almond butter works great in vegan recipes as it helps bind all the ingredients together. Feel free to use any nut or seed butter that you’d like!

flax eggs– to make this recipe vegan, I used 2 flax eggs which is just ground flax mixed with water. once you allow it to sit for 10 minutes, it’s thickens and becomes the same texture as an egg. it works great as an egg replacement in recipes.

vanilla extract-I always add vanilla extract into my baked goods!

instant coffee– to help these muffins become “mocha”, I used instant coffee which is a powdered coffee. Feel free to use a shot of espresso instead

vegan chocolate chips– vegan dark chocolate chips to help give these vegan muffins that traditionally undertone chocolate flavor. feel free to use any type of chocolate or dark chocolate chips.

healthy oat and almond flour mocha muffins that are made with oatmeal, almonds, vegan chocolate and instant coffee.

How to make chocolate mocha muffins

Making these muffins is quick and easy! Simply combine wet and dry ingredients separately, then mix them together and bake!

To begin, preheat the oven to 350F and prepare a muffin tin by lining them with cupcake liners or coating them generously with non-stick spray. I personally love to use these reusable cupcake liners that I ordered from amazon.

Next, in a medium bowl combine oat flour, old fashioned oats, almond flour, baking powder, salt, and coconut sugar and whisk until well combined. Set this mixture aside.

In a separate larger bowl, combine almond milk, almond butter, flax eggs, vanilla extract and instant coffee and mix with a spatula until ingredients are well incorporated.

Then, add the dry ingredients to the wet and mix once more. Fold in chocolate chips last and add batter to prepared muffin tins about 3/4 of the way full.

Bake the muffins in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool on counter top completely before removing from the liners.

How are these muffins a healthier alternative?

If you’ve been following me for awhile now you know that I like to take any recipe and turn it into a healthier alternative. With so many healthier alternatives out there, this has never been easier!

For these muffins, I used wholesome ingredients like old fashioned oats and almond flour. These muffins are basically oatmeal but in a pastry form! Then, for the sweetener, I used coconut sugar which is all natural and doesn’t spike your glycemic levels compared to cane sugar. Last but not least, for the chocolate I used a vegan dark chocolate that doesn’t have a ton of sugar compared to milk chocolate. These are all super easy swaps that can easily be implemented into most recipes!

healthy oat and almond flour mocha muffins that are made with oatmeal, almonds, vegan chocolate and instant coffee.

Here are a few other muffin recipes to try!

Almond Flour Blueberry Muffins

Strawberry Banana Oatmeal Muffins

Healthy Banana Protein Muffins

Healthy Vegan Zucchini Muffins

Chocolate Mocha Vegan Muffins

Recipe by Hannah KlingCourse: BreakfastCuisine: AmericanDifficulty: Beginner
Servings

11

muffins
Prep time

10

minutes
Cooking time

30

minutes

Your new favorite breakfast muffin to meal prep for the week! These chocolate mocha muffins are vegan and made with oat flour, almond flour, coconut sugar and instant coffee making them the perfect recipe to start your day with.

Ingredients

  • 1 cup oat flour

  • 1/2 cup old fashioned oats

  • 1/2 cup almond flour

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/3 cup coconut sugar

  • 3/4 cup almond milk

  • 1/4 cup almod butter

  • 2 flax eggs

  • 1 tsp vanilla extract

  • 1 tbsp instant coffee

  • 1/2 cup dark chocolate chips

Directions

  • To begin, preheat the oven to 350F and prepare a muffin tin by lining them with cupcake liners or coating them generously with non-stick spray. I personally love to use reusable cupcake liners- see notes above.
  • Next, in a medium bowl combine oat flour, old fashioned oats, almond flour, baking powder, salt, and coconut sugar and whisk until well combined. Set this mixture aside.
  • In a separate larger bowl, combine almond milk, almond butter, flax eggs, vanilla extract and instant coffee and mix with a spatula until ingredients are well incorporated.
  • Then, add the dry ingredients to the wet and mix once more. Fold in chocolate chips last and add batter to prepared muffin tins about 3/4 of the way full.
  • Bake the muffins in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool on counter top completely before removing from the liners.
  • Muffins best stored in an airtight container on the counter for 2 days or refrigerated for 5. Can also freeze and enjoy up to 1 month!

Notes

  • Did you make this recipe? Don’t forget to tag @lovelydelites on Instagram!
  • Please consider leaving a comment + rating below- it helps my business so much!
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