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.
Servings: 12 muffins
Calories: 228kcal
Ingredients
Dry ingredients
- 1 ¼ cups gluten free oat flour
- ½ cup unsweetened cocoa powder
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup mini chocolate chips
Wet ingredients
- ⅓ cup coconut oil
- ¾ cup sour cream
- ½ cup maple syrup
- 1 tsp. vanilla extract
- 2 eggs
Instructions
- 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.
Notes
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
Nutrition
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