Probably few things I love more than these Muffins.
It is basically an excuse to eat cake for breakfast because let’s be honest….muffins aren’t that different than cake.
When I was a kid one of my favorite things was double chocolate chips muffins. We would get these giant ones from Costco that were probably so terrible for me but just SO good.
There were very few foods I craved when I was pregnant except for Double Chocolate Chip Muffins.
I wanted to create a recipe that was gluten-free to make it a little healthier and lighter.
Ingredients You Need
- Eggs: These are the main binder in these muffins. They give the muffins their light and cakey texture.
- Avocado Oil: helps give these muffins moisture and structure. Avocado oil is extracted from the pulp of an avocado. It has a higher smoke point and a neutral flavor which is why it is one of my favorite oils to use in baking. You could substitute another neutral tasting oil if you don’t have access to avocado oil.
- Yogurt: The ingredient is key to creating a moist double chocolate chip muffin. It not only helps the texture but also lends great flavor. You can use dairy or dairy-free yogurt in this recipe. If you can’t find plain yogurt you can substitute vanilla yogurt.
- Coconut Sugar: A great alternative sugar made from the sap of coconuts. I love the complexity of flavor it gives to baked good. However, if you don’t have any on hand you can substitute another granulated sugar such as cane or maple.
- Oat flour: the one and only gluten-free flour used in this recipe. It is a flour made from whole-grain oats that lends a sweet and slightly nutty flavor to these muffins. I found that oat flour is a great stand-alone gluten-free ingredient and incredibly affordable.
How to Make Chocolate Muffins from Scratch
I have done many quick tutorials on my Instagram on how to make these double chocolate chip muffins because they are SO easy and so incredibly delicious.
- Grab a large bowl and whisk together the eggs, avocado oil and yogurt.
- Then whisk together the oat flour, cocoa powder, coconut sugar, baking soda and salt and add them to the wet ingredients and mix until combined.
- Put some muffin liners in your muffin pan and then fill them up about 3/4 full with the muffin batter. I really like to have muffins with a large top because that is obviously the best part.
- Top them with alllllll the chocolate chips (best part) and then bake for a short 15 minutes. Let the chocolate muffins cool some and move to a rack and enjoy!
Equipment you need for baking muffins
- Large bowl
- Muffin Pan/Liners
Oat flour is becoming widely accessible these days and you should be able to find it at your local grocery store. You can also find it on Amazon or other online retailers. If you have Celiac disease or extreme gluten sensitivity you want to make sure you purchase certified gluten-free flour. I like THIS brand and THIS one.
Well, not exactly. They are both derived from the same ingredient and you can make oat flour by blending whole grain oats but they are not always interchangeable in a recipe. If a recipe calls for flour you can either blend your own oatmeal in to a fine flour or buy prepackaged flour.
Yes, you can substitute another granulated sugar. I prefer using cane or maple sugar as a substitute.
Yes, you want to use a naturally processed cocoa powder because it has more acidity that will help these muffins to rise vs a dutch processed cocoa powder that is more alkaline. I also just prefer the flavor of a naturally processed cocoa powder. I use THIS brand.
Looking for MORE Oat Flour Recipes? Check These Out!Print
Perfect Gluten-free Double Chocolate Chip Muffins made with sweet oat flour and a few other simple ingredients.
- Preheat oven to 400. Line the muffin pan with 10 muffin liners and grease.
- In a large bowl combine the eggs, avocado oil and yogurt and whisk thoroughly to combine.
- Combine the oat flour, cocoa powder, coconut sugar, baking soda and salt and whisk to combine.
- Add the dry ingredients to the wet and whisk until combined.
- Fill each muffin liner about ¾ full and then top with chocolate chips.
- Bake for 15 minutes. Let cool for a few minutes and then transfer to a cooling rack.
- I have tried this recipe with dairy and dairy-free yogurts and both have worked. Usually I use Siggs 2% or triple cream yogurt. For a dairy-free variation I used Forager cashew yogurt and results were the same. Feel free to use your favorite yogurt.
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