Chocolate Muffins that are fudgy, rich and chocked full of chocolate chips. A decadent breakfast or snack muffin that could also qualify as dessert. Gluten Free, Nut Free, Refined Sugar Free, Easy.
Okay since we’re officially in the month of February, then it only seemed appropriate to start it out with a chocolate recipe.
Not that I need a special occasion or anything like Valentine’s Day to enjoy chocolate!
And you can always find some kind of chocolatey treat at our house year around….
It doesn’t even need to be an occasion of any sort. Namely cause the husband loves it! 😉
Either of which would be perfect for the upcoming holiday!
And chocolate muffins are perfect since you guys really love the muffin recipes.
HOW TO MAKE CHOCOLATE MUFFINS
(Full Directions in Recipe Card Below)
Start by pre heating the oven and lining the muffin tin with baking cups…
This always makes it easier for removal and less clean-up.
Next you’ll want to gather and measure out the ingredients.
INGREDIENTS FOR CHOCOLATE MUFFINS
- Cocoa Powder- unsweetened
- Oat Flour
- Sour Cream
- Coconut Oil
- Maple Syrup
- Vanilla Extract
- Baking Powder, Baking soda, & salt
- Chocolate Chips
Next you’ll want to mix all the dry ingredients together in bowl reserving the chocolate chips till last…
And then mix the wet in a small separate bowl and pour in to the dry.
Once they’re combined just gently fold in the chocolate chips and spoon equal portions into baking cups.
Then bake in pre heated oven.
SUBSTITUTIONS AND RECIPE NOTES
You can easily substitute plain greek yogurt for the sour cream..
But I’d recommend using the full-fat yogurt or sour cream.
Also butter can be used in place of the coconut oil if preferred..
I used semi-sweet mini chocolate chips in these but you could certainly use your favorite chocolate chips.
This recipe could easily be made Dairy-free by using a dairy-free sour cream or yogurt…
And of course the oil instead of butter or you could use a plant based butter.
OTHER CHOCOLATE RECIPES TO TRY…..
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.
Until next time-xoxo
Double Chocolate Muffins (Fudgy, Gluten Free, Easy)
- 1/3 cup coconut oil
- 3/4 cup sour cream
- 1/2 cup maple syrup
- 1 tsp. vanilla extract
- 2 eggs
- Preheat oven to 375 degrees and line muffin tin with baking cups.
- In medium mixing bowl whisk together oat flour, cocoa powder, baking powder, soda, and salt.
- Then in a small separate bowl add beaten eggs, melted coconut oil, sour cream, maple syrup and vanilla extract and stir to combine.
- Add wet ingredients to the dry and stir to combine.
- Gently fold in chocolate chips.
- Scoop equal portions into baking cups and bake in pre heated oven 15-18 minutes.