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
Are chocolate muffins healthy?
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.
How can I make gluten-free chocolate muffins more moist?
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.
How do you make gluten-free muffins less dense?
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.
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