Double Chocolate Muffins (Fudgy, Gluten Free, Easy)
Chocolate Muffins that are easy to make and loaded with a rich decadent chocolatey flavor. Great for a breakfast, snacks or dessert.
Prep Time10 minutes mins
Cook Time18 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Gluten Free
Servings: 12 muffins
Calories: 228kcal
Wet ingredients
- ⅓ cup coconut oil
- ¾ cup sour cream
- ½ 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.
Store in an airtight container on the counter for up to 2 days.
For longer storage in an airtight container in the fridge up to a week.
Can also freeze in freezer safe bags or container for up to 3 months.
*Nutrition Disclaimer
Serving: 1muffin | Calories: 228kcal | Carbohydrates: 24.2g | Protein: 4g | Fat: 14.3g | Saturated Fat: 9.8g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 188mg | Fiber: 2.8g | Sugar: 12.7g | Calcium: 72mg | Iron: 2mg