Go Back

Gluten Free Chocolate Muffin

These make a great special breakfast treat or healthier dessert option! They contain just 11 grams of sugar per muffin but are still sweet enough to be a treat. They are nutrient dense with almond and oat flours and Greek yogurt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12

Equipment

  • 1 large mixing bowl
  • 1 spatula
  • 1 whisk
  • 1 muffin pan
  • 12 muffin liners
  • 1 1-cup measuring cup
  • 1 1/2-cup measuring cup
  • 1 tablespoon
  • 1 teaspoon

Ingredients
  

  • 1.5 cups gluten free oat flour
  • 1 cup almond flour (coconut flour for nut free)
  • 1/2 cup cocoa powder
  • 1 TB baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup melted butter
  • 1/2 cup maple syrup
  • 2 large eggs
  • 3/4 cup unsweetened almond or coconut milk
  • 1/2 cup Greek or plain yogurt
  • 1 TB vanilla extract
  • 1.5 cups dark chocolate chips

Instructions
 

  • Preheat oven to 400°F. Fill muffin tray with paper liners.
    In a large bowl, whisk together the melted butter, maple syrup, yogurt, eggs, milk and vanilla. Slowly mix in dry ingredients: the flours, cocoa, baking powder, baking soda and salt. Once mixed well, gently fold in chocolate chips.
    Divide the batter into the 12 muffin cups and bake at 400°F for approximately 20 minutes or until toothpick comes out clean! Let cool for about 5-10 minutes and enjoy.