Chocolate Oat Muffins

Yield:  6 Large Muffins 
Serving Size: 1 muffin (200g) 


  • 1 1⁄4 cups flour 
  • 1 cup hemp hearts (hemp hearts can be toasted for a bolder flavor) 
  • 1 cup sugar 
  • 3⁄4 cup oats 
  • 1⁄3 cup cocoa powder 
  • 3/4 cup dark chocolate chips 
  • 1 tablespoon baking powder - used low sodium 
  • 1 teaspoon salt 
  • 2 eggs 
  • 1 cup milk 
  • 1⁄2 cup butter, melted  
  • 1 teaspoon vanilla extract 

Optional Topping: 

  • 3 tablespoons hemp hearts 
  • 3 tablespoons sugar 


  • Preheat the oven to 400 and place 6 liners into each well of your large size muffin baking pan. 
  • In a medium bowlwhisk together all the dry ingredients and set aside. 
  • In another bowl, whisk together the wet ingredients. 
  • Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter. 
  • It is helpful to use a large scoop (about 5 oz per muffin) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.   
  • Bake your muffins for 18-24 minutes or until a toothpick inserted into the center of a muffin comes out clean. 

Optional Topping: 

  • Combine well the 3 tablespoons of hemp hearts with the 3 tablespoons of sugar. Divide equally over the 6 unbaked muffins, sprinkling the mixture over the top of the unbaked muffin.