Hot Chocolate Muffins with Marshmallows (VG & GF)

For the Dry Ingredients

• 1 1/2 cup oat flour very fine, gluten free if needed
• 3 tbsp hot chocolate mix
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt

For the Wet Ingredients

• 1 cup oat milk or other dairy free milk
• 3 tbsp avocado oil or melted coconut, or extra virgin olive oil
• 1/2 cup maple syrup

For the Add-ins

• 24 marshmallows mini (vegan)
• 6 squares dark chocolate

1. Line a muffin tin with liners and preheat the oven to 350ºF (177ºC).
2. In a large bowl, add the dry ingredients (oat flour through to the salt) and whisk to combine.
3. In a medium size bowl, add the wet ingredients, from the milk through to the maple syrup. Mix well.
4. Add the wet ingredients into the dry ingredients and whisk to combine until just combined.
5. Pour the batter into your prepared muffin tin, filling until about 3/4 of the way up. This will give you big muffins with high tops. Leave some batter for filling up more after you add the marshmallows. I had enough batter for 6 large muffins. (See my note about the muffin tin I use).
6. Top with marshmallows and then pour additional batter on top and then add a square of dark chocolate. The batter will now be filled all the way to the top (see photos for reference).
7. Place in the oven to bake for 18 to 20 minutes. Start checking at 16 minutes to see if they're done. Insert a toothpick in the center to test for doneness, if it comes out clean they're done.
8. Let them cool in the muffin tin for about 20 minutes, then remove and place then on a cooling rack.