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Chocolate muffin on a plate

Double Chocolate Oat Muffins (gluten-free, dairy-free)

Prep Time 10 minutes
Cook Time 16 minutes
Servings 12 muffins
Calories 228 kcal


  • 1 1/2 cups oat flour, certified gluten-free
  • 1/2 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted (or butter)
  • 1/2 cup sugar
  • 1/2 cup applesauce
  • 1/4 cup almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup chocolate chips (dairy-free, if necessary)


  1. Preheat your oven to 350 and spray a muffin pan with non-stick spray.

  2. In a medium mixing bowl, add your dry ingredients (oat flour, cocoa powder, baking powder, baking soda, salt) and stir till there are no cocoa powder clumps. Alternatively, you can pour your cocoa powder into your bowl through a fine mesh strainer, to ensure there are no clumps.

  3. In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk together. Add your milk, vanilla and egg and whisk again till all is entirely incorporated.

  4. Now, pour your dry ingredients into your wet ingredients and mix them together till you have a consistent muffin batter.

  5. Lastly, fold your chocolate chips into your muffin batter. Fill each muffin tin cavity about 2/3 way full with muffin batter.

  6. Bake in the oven for 15-17 minutes, or till the tops of the muffins are springy and a toothpick inserted comes out clean.

  7. Let cool and then devour! :)

Recipe Notes

I recommend storing these muffins in the fridge and they will last about a week. Alternatively, you can freeze these muffins as well.