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Chocolate bran muffins are the perfect healthier way to satisfy your chocolate cravings. These double chocolate gluten-free bran muffins are made with cocoa powder, oat bran, gluten-free all-purpose flour, unsweetened almond milk, and semi-sweet chocolate chips. You can make these muffins dairy-free by choosing a dairy-free brand of chocolate chips.
These chocolate muffins are the perfect addition to breakfast or a filling snack or dessert. I would just add a protein shake or eggs and call it a meal. My kids love these muffins. Not to mention, it’s a great way to sneak a little more fiber into their diet.
How To Make Double Chocolate Gluten-Free Bran Muffins
Ingredients You’ll Need:
1 cup oat bran
1 cup gluten-free all-purpose flour (I use and recommend King Arthur brand)
½ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ⅓ cup unsweetened almond milk ( I used Almond Breeze unsweetened chocolate almond milk)
¼ cup avocado oil
1 egg, lightly beaten
¾ cup Truvia brown sugar blend (can also use regular brown sugar)
1 tsp vanilla extract
½ cup semisweet chocolate chips
Heat oven to 375 degrees. Place paper baking cups in a 12 muffin pan. Whisk together: oat bran, flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk the remaining wet ingredients and brown sugar together.
Combine flour mixture and wet mixture. Stir until combined and then fold in the chocolate chips.
Divide batter evenly among muffin cups. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Immediately remove muffins from pan and cool on a wire rack or serve warm.
I love to split these in half and fill with a tablespoon of peanut butter. It’s like a warm Reese’s peanut butter cake without the extra calories.
*This post was updated on March 31, 2020 from the original recipe post published August 19, 2011.
Double Chocolate Gluten-Free Bran Muffins
Ingredients
- 1 cup oat bran
- 1 cup gluten-free all-purpose flour *King Arthur brand recommended
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ⅓ cups unsweetened almond milk *I used Almond Breeze unsweetened chocolate almond millk
- ¼ cup avocado oil
- ¾ cup Truvia brown sugar blend *can also use regular brown sugar
- 1 tsp good quality vanilla extract
- 1 egg lightly beaten
- ½ cup semisweet chocolate chips
Instructions
- Heat oven to 375 degrees.
- Place paper baking cups in a 12 muffin pan.
- Whisk together: oat bran, gluten-free flour, cocoa powder, baking powder, baking soda and salt.
- Whisk together wet ingredients and brown sugar until blended.
- Combine flour mixture and wet mixture.
- Stir until combined and then fold in the chocolate chips.
- Divide batter evenly among muffin cups.
- Bake for 15 minutes or until toothpick inserted in the center comes out clean.
- Immediately remove muffins from pan and cool on a wire rack or serve warm.
Nutrition
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Denise
Yum – printing this one out and making it asap. Sounds like you guys are doing great, happy and healthy. WOuld love to see you when you’re back in my neck of the woods!! Take care. Love, denise
The Better Baker
Amee – these look awesome!! Your post struck a chord in my heart…my aunt and uncle were missionaries in the DR many years ago. More recently, my brother and wife have made two trips to DR delivering shoeboxes for OCC. They’ve hosted the man in charge of OCC for DR in their home…he saw a picture of my aunt and realized it was because of their ministry he came to know the Lord years before. Isn’t God just amazing and mighty???? WOW!
Amee
Thank you, Denise! I hope to get back up there soon. 🙂 Marsha, that is awesome. What a special service they gave to the Dominican people. It is a great country. I found the people to be warm and very personable. We hope to go back again sometime.