These gluten-free Double Chocolate Oatmeal Muffins are the perfect healthy snack, grab-and-go breakfast, or lunchbox treat.
I've been wanting to try making flourless muffins from oats for a while now. And the flavor I wanted to make was double chocolate because the double chocolate muffins from Costco are my kids' favorite.
I knew I wanted the texture to be more muffin-like than baked oatmeal-like, so I ground half of the oats into oat flour. The first batch of muffins tasted delicious but baked up a little flat.
I tried again, keeping the ingredients the same, but mixing the batter more aggressively with a hand mixer. This batch came out even better! The muffins are sweet and chocolatey, with a hint of oaty texture, but also nice and fluffy. Now you can make Flourless Double Chocolate Oatmeal Muffins of your own!
How to make Double Chocolate Oatmeal Muffins
Start making these muffins by grinding half of the rolled oats into a fine, flour-like powder. I like to do this with my spice grinder (I do it in two batches), but you could use a mini food processor too. Note that you can skip this step if you already happen to have oat flour in your pantry.
Whisk together the dry ingredients in a large bowl. In a smaller bowl or large measuring cup, whisk together the wet ingredients. Pour the wet ingredients into the dry ingredients, and mix with a hand mixer on low speed until the dry ingredients are mostly incorporated. Increase the mixer speed to high and mix for an additional 2 minutes.
Cover the bowl of batter and refrigerate for at least 1 hour, or up to overnight. When you're ready to bake, turn on the oven and prepare your baking pan by lining the cups with paper liners or greasing them generously.
Fold the chocolate chips into the batter and divide the batter evenly among 12 muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out with a few crumbs clinging to it. Place the muffin pan on a rack to cool for at least 10 minutes before serving.
Flourless Muffins Keys to Success
Making these chocolatey muffins is a little different from making standard flour-based muffins. When making muffins you normally want to avoid over-mixing the batter, which can lead to dense, heavy muffins.
However, that's not the case in gluten-free baking. Gluten-free batters need to be mixed longer to give the baked goods more support and help them rise better.
These muffins also benefit from having the batter rest before baking. This allows the starches time to absorb more liquid (this is especially important for the rolled oats) which improves the texture of the muffins (this is true for all muffins, not just gluten-free ones).
Double Chocolate Oatmeal Muffin Ingredients
- Rolled oats - don't use quick, instant, or steel-cut oats here
- Granulated sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Plain or vanilla Greek yogurt - if you want to make this recipe dairy-free, use your favorite dairy-free yogurt alternative.
- Milk - if you want to make this recipe dairy-free, use your favorite dairy-free milk alternative.
- Canola oil or other neutral-flavored cooking oil like avocado or grapeseed
- Large eggs
- Vanilla extract
- Instant coffee powder - this is optional. It helps to enhance the chocolate flavor.
- Chocolate chips
Want more muffin recipes?
Double Chocolate Oatmeal Muffins Nutrition Notes
Note that while oats are generally considered gluten-free, not everyone who has celiac disease is able to tolerate oats.
To make these muffins dairy-free, replace the milk and yogurt with your favorite dairy-free alternatives.
The nutrition information in the recipe below is for one muffin (the recipe makes 12 muffins).
Flourless Double Chocolate Oatmeal Muffins
Ingredients
- 2 ½ cups rolled oats divided
- 1 cup granulated sugar
- ¼ cup cocoa powder
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup plain or vanilla Greek yogurt to make this recipe dairy-free, use your favorite non-dairy yogurt alternative
- ½ cup milk to make this recipe dairy-free, use your favorite non-dairy milk alternative
- ¼ cup canola oil or other neutral-flavored cooking oil like avocado or grapeseed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee (optional - this helps enhance the chocolate flavor)
- 1 cup chocolate chips
Instructions
- Add 1 ¼ cups of the rolled oats to a mini food processor or clean spice grinder. Pulse until the oats are finely ground, to the texture of flour (you might have to do this in a couple of batches if using a spice grinder).
- Whisk together the ground oats, the remaining 1 ¼ cups rolled oats, 1 cup granulated sugar, ¼ cup cocoa powder, 1 Tablespoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt in a large bowl. Set aside.
- In a small bowl or large measuring cup, whisk together ½ cup plain or vanilla Greek yogurt, ½ cup milk, ¼ cup canola oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon instant coffee (if using).
- Pour the wet ingredients into the dry ingredients and mix with a hand mixer on low speed until the dry ingredients are incorporated. Increase the mixer to high speed and mix for an additional two minutes. Cover the bowl with plastic wrap or a lid and place in the fridge to rest for at least an hour, or up to 12 hours, or overnight.
- Heat the oven to 400°F. Prepare a 12-cup muffin pan by lining the cups with paper liners. Fold 1 cup chocolate chips into the batter with a spatula. Divide the batter evenly among the muffin cups.
- Bake the muffins for 20-25 minutes or until a toothpick comes out with just a few crumbs clinging to it. Cool the muffins for 10 minutes before serving. Store any leftovers in a zipper bag in the freezer and thaw at room temperature or for a few seconds in the microwave.
Nutrition
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