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

Updated at: Wed, 30 Aug 2023 05:24:52 GMT

Step 1

. 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.

Step 2

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.

Step 3

. 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.

Step 4

. Gently fold in the mini chocolate chips into the batter. I always set aside some extras for topping the muffins before I bake them.

Step 5

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.

Step 6

Once the batter is divided, sprinkle a few additional mini chocolate chips on top of each muffin for an extra chocolatey finish.

Step 7

. 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.

Step 8

. 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.

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