Double Chocolate Chip Muffins

4.67 from 9 votes

A gluten free, chocolate muffin topped with chocolate chips. These muffins can be made regular sized or as mini muffins if you prefer. They are made from a combination of oat and coconut flour and use Greek yogurt instead of oil.

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: 30 minutes or less, Dessert, free, gluten free, snack, under 500 calories

Servings: muffins

Calories: 106kcal

Ingredients

½ cup oat flour
⅓ cup coconut flour
¼ cup cocoa powder
2 eggs
6 Tbsp liquid egg whites
½ cup plain non fat Greek yogurt
1 medium banana
2 Tbsp honey
1 tsp baking soda
2 tsp stevia
3 tbsp mini chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350°F⁣.
Mix all of the dry ingredients together to prevent clumping.
In a food processor (by hand is fine) mix the dry ingredients (except chocolate chips) with the wet ingredients until incorporated. ⁣
Stir in 2 tbsp of the chocolate chips. ⁣
Spray a muffin tin with oil and fill the wells about ¾ of the way. Don’t use liners, they will stick. Top with remaining chocolate chips. I got 11 regular sized muffins or 24 mini muffins.
Bake for 20 minutes for regular sized or 15 minutes for mini.⁣

Nutrition

Calories: 106kcal | Carbohydrates: 15.7g | Protein: 4.8g | Fat: 2.7g