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!

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I have somewhat of an obsession with blondies. Buttery, ooey, gooey, caramelly. Yum. So when I started omitting dairy from my diet earlier this year, I spent a little time mourning my beloved buttery squares.

I also cut my sugar intake drastically, so it was probably for the best. But I believe in the occasional indulgence, and so it wasn’t long before I thought, hey! Maybe, just maybe we can make blondies without the butter!

Coconut oil is the first ingredient I turn to when subbing something non-dairy for butter. And, much to my delight, it worked like a charm. These blondies are moist, chewy, utterly caramelized deliciousness. And I don’t know if it’s my mind playing tricks on me or what, but I swear I detect a seriously buttery note, even though I know there isn’t any in there.

With the dark brown sugar and whole wheat flour, these blondies look more like brownies. But they’re blondies! I swear!

Rich, buttery-without-the-butter, dairy-free and decadent blondies liberally dotted with chocolate chunks.

And now I mourn blondies no more.

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