Healthy Chocolate Molten Lava Muffins

Time 45 minutes

Serves 12 Muffins

Dry Ingredients:

  • 1 ½ cups Avelina Selecta Cinnamon Oats
  • ¾ cups cacao powder
  • ¾ cup granulated monk fruit sweetener
  • ½ cup blanched almond flour
  • 2 Tablespoon ground flax seed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • ¾ cup hot coffee
  • ½ cup tahini
  • ½ cup non-dairy yogurt
  • ⅓ cup oat milk
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

Add-Ins:

  • 12 sugar-free chocolate squares

Directions:

● Preheat the oven to 350F and line a muffin pan.
● Add the oats to a high-speed blender, and blend until a fine flour forms. Add the remaining dry ingredients and pulse until combined.
● Add the wet ingredients to the blender and blend until a smooth batter forms. Let the batter sit for 10 minutes.
● Scoop the batter into the muffin pan, filling each cup ⅔ full. Place a square of chocolate in the middle of each cup of batter.
● Bake for 20-25 minutes, then cool on a wire rack. Store in an air-tight container for up to a week.

Notes:

● For a nut-free option: Swap the almond flour with sunflower seed flour.

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