Name: Soft & Fluffy Gluten Free Chocolate Muffins with Oat Flour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: chocolate
Ingredients: 1/4 cup unsalted butter or refined coconut oil, melted; 1/2 cup honey, agave nectar, or maple syrup; 2 eggs; 1/2 cup milk (dairy or non-dairy works! – try How to Make Oat Milk); 1 tsp vanilla extract; 1 tsp apple cider vinegar; 2 cups sifted oat flour (Kitchen Hack: How to Make Oat Flour); 1/4 cup coconut sugar; 1/3 cup cocoa (Cacao v. Cocoa Powder: What’s the Difference?); 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup chopped chocolate or chocolate chips

This is a side view of a chocolate muffin with the muffin liner pulled away. The muffin sits on a cutting board and a bite is taken out of it. More muffins blurred in the background. A glass of milk is to the left of the muffin. — Gluten free chocolate muffins are soft, fluffy and full of rich chocolatey flavor! Easily make these dairy free with a few quick swaps!

Gluten free chocolate muffins are my kind of muffin. Why? Because they’re a decadent chocolate dessert that disguises itself as breakfast.

What? Muffins are breakfast material no matter what. I fully endorse that.

These muffins will have you drooling from the moment you whip up that almost-brownie batter, as you patient sit next to the oven and watch those bakery-style dome tops rise, and as you delicately pull back that muffin liner… saliva will be spilling from your mouth.

I’m sorry if this got graphic. I’m just stating facts.

If you love baking, you have to check out my 50+ Gluten Free Dessert Recipes! You’ll love my Gluten Free Peanut Butter Brownies and these Rich & Fudgey Oat Flour Brownies. Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!

This is an overhead image of ingredients to make chocolate muffins. Bowls and plates of individual ingredients sit on a light grey surface.

This is an overhead image of a glass bowl with eggs, chocolate chips, cocoa, oat flour, and other ingredients. The glass bowl sits on a white surface.

These muffins are:

Rich and decadent
Chocolate heaven
Fluffy
Made with oat flour
Can easily be made dairy free
Fun to customize!

Ingredients for these Gluten Free Chocolate Muffins

Oat Flour. I love using oat flour lately! The ingredient makes for such a fluffy muffin! The texture really resembles and acts like traditional flour which is great for gluten free folks who crave a fluffy muffin!

Cocoa. Because we’re making chocolate muffins! Grab your favorite unsweetened cocoa powder.

Salt, Baking Soda & Baking Powder. For some baking magic! This will bring out all the chocolatey flavor and give the muffins some rise.

Eggs. To hold everything together!

Milk. You can use your favorite non-dairy milk like almond or oat milk. Or, if you have dairy milk that works too! To balance out the dark cocoa, I have even used cream and it’s so wonderful!

ACV. Aka apple cider vinegar. To add some oomph.

Vanilla. Just a splash 🙂

Honey. You can use your favorite sticky sweetener. Honey, maple syrup or agave nectar are great options!

Coconut Sugar. If you like a sweetener muffin coconut sugar really balances out the dark chocolate. If you want a dark chocolate muffin then you can leave this out.

Oil. I like using refined coconut oil but you can also sub in melted unsalted butter or vegetable oil.

Chocolate. You can use chocolate chips, or chop up your favorite chocolate bar!

Can I Make these Dairy Free?

Absolutely! Check out my substitution suggestions above! All you need to do to make these gluten free chocolate muffins also dairy free would be to use vegetable oil or coconut oil instead of butter and your favorite non-dairy milk over dairy milk. Easy swaps can make these a dairy free muffin!

This is an overhead image of a muffin tin with baked chocolate muffins sprinkled with salt. The muffin tin sits on a light grey surface.

How To Make Gluten-Free Chocolate Muffins

Preheat the oven to 350F and line a muffin tin with muffin liners.
In a large bowl, whisk the butter/oil, honey, vanilla, eggs, milk, and apple cider vinegar.
Add the sifted oat flour, coconut sugar, cocoa, salt, baking powder and baking soda to the bowl and whisk. Set aside.
Fold in the chocolate chips, reserving a few for the top of each muffin!
Evenly divide the batter between the 12 muffin cups and bake for 20 minutes, or until a toothpick comes out clean of batter!

Ways to Customize these Muffins:

Switch up those chippers! Yes yes, we’re making these double chocolate muffins here but you know what else is really fun to mix into these muffins? Peanut butter chips. Chopped peanut butter cups. White chocolate chips. Marshmallows? Maybe even sprinkles?

I don’t know, I’m just brainstorming but this that fluffy chocolate backdrop, there are a bunch of possibilities here.

This is an overhead image of a chocolate muffin with the muffin liner pulled away. The muffin is sprinkled with salt and sits on a wood and marble cutting board. Another muffin is to the top right of the main muffin and a glass of milk to the left.

How to Store these Muffins

These can be stored in an airtight container on the counter or in the fridge. But for freshest muffins, I love to freeze and reheat for 30 seconds in the microwave from frozen to enjoy later in the week!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free VG Vegetarian NF Nut-Free