Gluten-free Double Chocolate Chip Oat Muffins (Edit recipe)

Perfect Gluten-free Double Chocolate Chip Muffins made with sweet oat flour and a few other simple ingredients.

10 minutes

15 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	427
Fat:	33 g
Carbohydrates:	30 g
Protein:	5 g
Cholesterol:	1 g
Sodium:	404 mg
Fiber:	4 g
Sugars:	18 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 4

Ingredients

3 whole Eggs
0.333 cup Avocado Oil
0.5 cup Plain Yogurt, see notes
0.333 cup Cocoa Powder
0.5 cup Coconut Sugar
0.25 tsp Baking Soda
0.5 tsp Sea Salt
0.5 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

Notes

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 culina and results were the same. Feel free to use your favorite yogurt.