Flourless Double Chocolate Oatmeal Muffins

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These gluten-free Double Chocolate Oatmeal Muffins are the perfect healthy snack, grab-and-go breakfast, or lunchbox treat.

Prep Time15

Cook Time25

Resting Time1

Total Time1 40

Course: Breakfast, Snack

Cuisine: Universal

Keyword: breakfast, chocolate, chocolate chips, gluten free, healthy snacks, lunchbox, muffin, muffins, oatmeal, oats, rolled oats, snack, vegetarian

Special Diet: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Servings:

Calories: 275kcal

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 to make this recipe dairy-free, make sure to use dairy-free chocolate chips

Add 1 1/4 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 1/4 cups rolled oats, 1 cup granulated sugar, 1/4 cup cocoa powder, 1 Tablespoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl. Set aside.
In a small bowl or large measuring cup, whisk together 1/2 cup plain or vanilla Greek yogurt, 1/2 cup milk, 1/4 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.