Wholesome Flourless Gluten-Free Chocolate Muffins! These healthy muffins taste like chocolate cake - using oats, coconut sugar, Greek yogurt, coconut oil, Dutch process cocoa powder, and chocolate chips!
These flourless chocolate muffins are absolutely amazing!!!! So decadent, rich in chocolate and incredibly moist!
Cake-like and gluten-free chocolate muffins (no banana and flour)
If you like decadent chocolate cake then these healthy flourless gluten-free chocolate muffins are for you! Only these muffins do not contain large amounts of sugar and use oats that are healthy for the heart. You'll love them for breakfast, snacks, or dessert! Try them topped with buttercream frosting for an exceptional indulgent treat without the guilt!
Do you need oat flour and only have oats in the pantry? Not a problem- quickly make oat flour in a blender!
Ingredients for flourless chocolate muffins
- ½ cup coconut oil
- ½ cup coconut sugar
- 2 eggs
- ⅓ cup Dutch process unsweetened cocoa powder - this ingredient is key to having a rich dark chocolate flavor
- 1 cup nonfat plain Greek yogurt or a dairy-free yogurt
- 1 tsp. vanilla
- 1 cup oat flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup mini chocolate chips milk chocolate or dairy-free chocolate chips like these
How to make gluten-free chocolate muffins
Line a muffin tin with cupcake liners and spray them with cooking oil.
In a large bowl whisk together the oil, sugar, eggs, yogurt, and vanilla. Add in the oat flour, cocoa powder, baking powder, baking soda, and salt and mix well. Fold in the chocolate chips. Let the batter set for about 10 minutes for the oat flour to absorb liquid.
Equally distribute the batter to the muffin pan; filling almost to the top. Sprinkle extra chocolate chips on top just before baking.
Bake for about 18-20 minutes or until the center is set. Let them cool for 10 minutes and transfer the gluten-free chocolate muffins to a cooling rack to finish cooling.
How to store and freeze chocolate muffins
Store these flourless chocolate muffins in an aright container on the counter for up to 2 days. They are incredibly moist and delicious, so after 2 days they need to be in the refrigerator to prevent molding. Once in the fridge they last a total of 5 days.
Can you freeze flourless chocolate muffins? Yes!
Freezing chocolate muffins: To freeze muffins, let the muffins cool completely then place them in a freezer bag and remove as much air as possible. Store in the freezer for about 1-3 months. To thaw muffins, let them set out on the counter for about 30 minutes to 1 hour until soft.
Are all oats gluten-free?
No, all oats and oatmeal are not gluten-free, although oats are naturally gluten-free. When oats are harvested or manufactured in factories they can be cross contaminated with wheat on the farms and in factories. Always make sure when buying oats and oat flour for gluten-free, food sensitivities, or celiac disease that they specifically say "certified gluten-free" on the packaging. You can get whole grain gluten-free oat flour on Amazon made from Bob's Red Mill (affiliate).
Recipe tips for success
There are two keep things to making these the best chocolate muffins. Tried and true many times over, it makes these come out with perfect flavor and texture.
- Let the batter set for 5-10 minutes so that the oat flour absorbs liquid and flavor. This ensures that the texture is perfect.
- Use Dutch process unsweetened cocoa powder. This is a darker cocoa powder and has rich chocolate taste. It is the key ingredient to the look and rich flavor in these muffins.
Frequently Asked Questions
Yes, these gluten-free chocolate muffins are made with whole grains and healthy! We use coconut sugar and coconut oil to add natural sugars that do not spike blood sugar levels. Oat flour adds protein, fiber, iron, and healthy carbohydrates for sustainable energy.
Here are my top tips for making muffins more moist:
1. Add yogurt, banana, or apple sauce to baked goods. My top favorite ingredient to add moisture to muffins is yogurt like these blueberry yogurt muffins and flourless chocolate muffins. The sugars from both add moisture to baked goods - especially in gluten-free baking.
2. Don't overbake the muffins. Overbaking muffins leads to a dry muffin. Bake these for about 18-20 minutes and just until the center is set and not giggly.
3. Use cupcake liners in metal pans and spray them with cooking oil. Using cupcake liners adds an extra layer of protection for the muffins next to the hot pan. Using cooking oil helps the chocolate muffins easily remove away from the liner and adds a layer of moisture.
To make gluten-free muffins less dense there needs to be enough liquid. If there is too much flour or oat flour it takes up the moisture and the muffin will not get proper air flow to rise properly.
Related Recipes
I hope you enjoy this chocolate muffin recipe! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for a feature and for more recipe inspiration! And don't forget to give the recipe a star rating in the recipe area and leave a comment below.
Gluten-Free Flourless Chocolate Muffins
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Plus get latest recipes and emails.
Ingredients
- ½ cup coconut oil
- ½ cup coconut sugar
- 2 eggs
- ⅓ cup Dutch process unsweetened cocoa powder
- 1 cup nonfat plain Greek yogurt or a dairy-free yogurt
- 1 teaspoon vanilla
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips milk chocolate or dairy-free
Instructions
- Preheat oven 350 degrees F. Line muffin tin with liners and spray with cooking spray.
- In a large mixing bowl, cream coconut oil coconut sugar, eggs, yogurt, and vanilla. Add in the oat flour, cocoa powder, baking powder, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips. Let the batter set for about 10 minutes for the oat flour to absorb liquid.
- Scoop the mixture into 12 muffin pan equally. Garnish with extra chocolate chips as desired. Bake for 18-20 minutes or until toothpick comes out clean. Cool about 10 minutes.
Notes
- Let the batter set for 5-10 minutes so that the oat flour absorbs liquid and flavor. This ensures that the texture is perfect.
- Use Dutch process unsweetened cocoa powder. This is a darker cocoa powder and has rich chocolate taste. It is the key ingredient to the look and rich flavor in these muffins.
Nutrition
Pin and save to Pinterest!
Jessica Flory says
YUM!! We loved these! They were so light and fluffy and chocolatey!!! I used half oat flour, half quinoa flour, and ground walnuts instead of almonds (what I had). Loved them!!
Danielle @ Delightful Mom Food says
Jessica I am so glad you loved these flourless chocolate muffins! Great idea for mixing quinoa flour in there. Thank you so much for taking the time to comment! xo