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Muffins · Oats · Chocolate · Cinnamon · Plant-based · Baked

Chocolate ChipOat Muffins

Moist vegan muffins with oats, apple purée, a light touch of cinnamon and chocolate chips

Several golden-brown chocolate-chip oat muffins with visible chocolate chips, including one split open

Finely ground oats supplement the wheat flour, while apple purée keeps the vegan muffins moist. The chocolate chips are deliberately divided so they remain visible both in the crumb and on the surface.

Ingredients

For 12 muffins

  • 200 g German Type 405 or plain wheat flour
  • 60 g rolled oats
  • 120 g unsweetened apple purée
  • 100 g agave syrup
  • 80 g neutral vegetable oil
  • 120 g plant milk
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 80 g vegan chocolate chips
  • optional 1 tsp vanilla

Method

1

Prepare

Twelve empty muffin cases in muted colours arranged in a dark muffin tin

Heat the oven to 165 °C fan and place twelve muffin cases in a muffin tin.

2

Grind the oats

Finely ground oats in a small electric grinder with a wooden spoonful of oat flour beside it

Grind the rolled oats finely until they have roughly the consistency of oat flour.

3

Mix the dry ingredients

The pale dry flour mixture with cinnamon is combined with a whisk in a ceramic bowl

Combine the ground oats, wheat flour, baking powder, salt and cinnamon evenly in a bowl.

4

Make the batter

Thick pale muffin batter falls from a spatula back into a ceramic bowl

Add the apple purée, agave syrup, oil and plant milk. Add the optional vanilla if using. Mix only briefly, until an even batter forms.

5

Fold in the chocolate chips

Dark chocolate chips are folded through the pale muffin batter with a spatula

Briefly and evenly fold 60 g of the chocolate chips into the batter.

6

Divide the batter

Twelve muffin cases are evenly filled with unbaked batter and topped with chocolate chips

Divide the batter evenly between the twelve muffin cases. Scatter the remaining 20 g of chocolate chips over the tops.

7

Bake

Twelve golden muffins in their tin are tested at the front with a wooden skewer

Bake at 165 °C fan for about 20–25 minutes. Test with a wooden skewer towards the end. A few moist crumbs are fine, but no liquid batter should cling to it.

8

Leave to cool

Nine golden chocolate-chip muffins cooling completely on a black wire rack

Leave the muffins to cool briefly in their cases, then allow them to cool completely.

Nutrition

Estimated values for 12 muffins. Calculated with German Type 405 wheat flour, unsweetened soya drink, rapeseed oil, 12 g baking powder, 3 g salt, 2.6 g cinnamon and the general BLS chocolate profile as a proxy for the unspecified vegan chocolate chips. Optional vanilla is excluded.

Whole recipePer muffin
Energy10,290 kJ / 2,455 kcal860 kJ / 205 kcal
Fat111.0 g9.2 g
of which saturates20.8 g1.7 g
Carbohydrate313.3 g26.1 g
of which sugars131.8 g11.0 g
Fibre27.6 g2.3 g
Protein37.9 g3.2 g
Salt6.68 g0.56 g

The estimate uses Bundeslebensmittelschlüssel 4.0 and the documented German reference values for agave syrup and cinnamon. The plant milk, oil, chocolate chips and other brands will change the result.