Our kid has coined these “Grizzly Bear Muffins,” and I thought it was so cute that I had to go with it.
I started out wanting to create a homemade version of these. We call them “brownie muffins” and they’re a favorite around here. I love that it gets flaxseeds in all their healthy glory into my picky-eater of a kiddo. I ended up at this recipe from The Pastry Affair and, using that as a starting point, went from there.
I’ll be honest, the end result is nothing like the store-bought Chocolate Brownie muffins that I was trying to replicate. These are more tender and cake-y – almost like cupcakes for breakfast (without the frosting) if I’m being honest. But they’ve become a family favorite just as they are, Bridget Jones-style, so I thought it was high time I shared them with y’all!
Do you remember the Life Cereal commercial about Mikey? “He won’t eat it – he hates everything … HE LIKES IT! HEY MIKEY!” Quite honestly, our kid is a bit of a Mikey. An entirely lovable Mikey but a Mikey nonetheless. And she LOVES these tender chocolate oat muffins. Which means, I think, there is likely not anyone in the whole wide world who won’t like them.
I guess they’re sort of grizzly-bear-esque with their rich brown color and the humps on their back? I don’t know, it’s a stretch. But regardless of what you call them, I think you’ll love them!
Grizzly Bear Muffins (Vegan Chocolate Chunk Oat Muffins)
- 2 tablespoons ground flaxseed + 6 tablespoons (1/3 cup water)
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2/3 cup granulated sugar
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt
- 1 1/4 cups unsweetened almond milk
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1/2 cup + 1/3 cup vegan chocolate chunks (or chips, divided*)
- Preheat oven to 375 degrees Fahrenheit. Grease the tins of a standard-size 12-cup muffin tin with your favorite oil mister, non-stick spray, or rub each cup with a bit of oil. Or the the lazy route, like me, and just use paper liners!
- In a medium bowl, mix together the ground flaxseed and the water. Set aside and let sit for 5 minutes to gel.
- In a large bowl, stir together the flour, oats, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the almond milk, oil, and vanilla extract to the medium bowl with the flax. Stir to combine.
- Pour the wet ingredients over the dry ingredients. Stir just until combined. Fold in 1/2 cup of the chocolate chunks or chips.
- Divide batter between the 12 muffin cups. Top each with the remaining 1/3 cup chocolate chunks.
- Bake until the tops spring back when you poke them gently and/or when a toothpick inserted into the center comes out dry, about 20 minutes.
- Remove from oven and let cool for about 10 minutes, then transfer each muffin to a wire rack to cool completely. Muffins will be tender to start with but less tender once they cool.
These are wonderful. Thanks for sharing the recipe.
Ha! I have. Mikey too. We’ll put these to the test this weekend. They look amazing! We do dairy though; any problem using that in lieu of nut milk?
Gotta love Mikeys. 🙂 I think cows’ milk should be just fine!
Yum! Those look great! I don’t have canola oil, I use vegetable oil, so I’ll give that a try. I also tend to cut down on my oil by splitting it with applesauce which helps with moistness as well as fat reduction! And I’ve kind of switched away from almond milk and use cashew milk these days. However, I always have Silk’s dark chocolate almond milk in the fridge. I’m thinking that might make it even extra chocolately! I’m thinking I have two batches ahead of me trying both milk options. Good thing I just bought more freezer bags!
Oooh love the idea of chocolate milk! 🙂
Thank you so much for sharing recipes.Great blog!!!
Thank you, Mahima!
My S/O’s nickname is Bear, so I when I saw this I knew I had to make it for him! They were a hit with him and a couple friends of mine! Although I have to admit, I did a vegetarian version than the vegan one. It’s definitely a recipe to try again as it is intended!
Ha, I love it! 🙂 I’m glad the recipe was a hit. Did you sub eggs for the flax eggs?
Unfortunately, these were dense and flavorless. You really need a banana for the perfect vegan muffin… these were not good sad to say.
I don’t find these to be dense or flavorless. Especially not dense! I’m sorry that was your experience.
These were super moist and delicious! I also subbed chia seeds for the flax seeds, which worked great.
The chia egg sub sounds like a winner! Thank you for sharing and for your review! 🙂
Super yummy. Kids request this one all the time. I love your blog!
Hi Lisa! I’m so glad this one is a hit for you. It reminds me I need to make some for my daughter soon; it’s been awhile! Thank you so much for the review.