Soft & Fluffy Gluten Free Chocolate Muffins with Oat Flour

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!!

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!

How To Make Gluten-Free Chocolate Muffins

1. Preheat the oven to 350F and line a muffin tin with muffin liners.
2. In a large bowl, whisk the butter/oil, honey, vanilla, eggs, milk, and apple cider vinegar. 
3. Add the sifted oat flour, coconut sugar, cocoa, salt, baking powder and baking soda to the bowl and whisk. Set aside.
4. Fold in the chocolate chips, reserving a few for the top of each muffin!
5. 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.

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!