– Greek yogurt or plain coconut yogurt – non-dairy milk – egg – vanilla extract – gluten-free flour – quick cook oats gluten-free – monk fruit or coconut sugar – baking powder – salt – coconut oil or avocado oil – chocolate chips
In a mixing bowl, whisk together the egg, milk, yogurt and vanilla until blended.
Add in the flour, oats, sugar, baking powder, salt and coconut oil and combine well.
Carefully fold in 1 cup of chocolate chips. Let the batter set for 5 minutes.
Scoop batter into muffin cups about ¾ full.
Bake 18-20 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooking rack to cool.