Hello Gluten Free Double Chocolate Chip Muffins!
It's been a minute since I made a new muffin recipe and the other day I was CRAVING all the chocolate. I first thought I would whip up my double chocolate gluten-free and vegan cookies, but then I decided I wanted to make something new. I had a full container of whole milk yogurt in the fridge and thought it would make a great base for a muffin. I have baked with yogurt in the past and I knew it would be awesome! Safe to say these turned out 10/10. So excited to have these in the muffin rotation and for you all to try. They go great as a snack, with breakfast, for dessert or even with a cold glass of milk (or nut milk). I hope you enjoy these and love them as much as me!
Here is what you need:
- Eggs - I have not tested flax eggs, but you can try. Let me know 🙂
- Oil - I use avocado oil, but liquid / melted coconut oil and olive oil work too
- Whole Milk Plain Yogurt - this is different than greek, although greek would work too. It is more liquidy. It really helps the texture! You can also use coconut yogurt or another nondairy alternative as long as the texture is similar.
- Maple Syrup - for sweetener. You can also use honey too!
- Vanilla Extract
- Baking Soda
- Gluten-Free Oat Flour - I love using this as a gluten-free flour. The texture is great for bread and muffins.
- Cocoa Powder - This gives it the chocolatey flavor!
- Flaxmeal - I use this to add some more fiber! You can omit.
- Chocolate Chips - I love using dairy-free or dark. Honestly, peanut butter chips or white chocolate would also be delicious.
Ingredients:
Directions:
Preheat oven to 350.
Mix eggs, yogurt, maple syrup, oil, and vanilla into a large mixing bowl and combine well. You can also use a stand mixer or food processor to mix. I switch between both. A hand mixer works well too!
In a separate bowl, combine cocoa powder, baking soda, flaxmeal, and oat flour. Mix well with and try to get any chunks out!
Add dry ingredients to the wet (in the large bowl or electronic mixer). Combine well until the thick batter is formed. Again, try to get out chunks.
Fold in chocolate chips and mix again.
Line a muffin tin with muffin liners or simply grease with non-stick spray. Using an ice cream scooper, evenly distribute batter into each vessel. Shake to even out the batter. Option to sprinkle more chocolate chips on top!
Bake for 25 minutes on the middle rack. Let cool for a few minutes and enjoy!
Storage Note: Store these are room temperature for 2-3 days in a closed container. I suggest zapping it for 30 seconds if you enjoy the second or third day. Store in the fridge for 3-4 days and freezer for 10-14 days.
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