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Gluten Free Chocolate Muffins

These delicious muffins are moist, fudgy and full of chocolate flavor! If making gluten free for health reasons, make sure to use gluten free oats and check all ingredients to verify that they are gluten free.
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Servings: 12 Standard Size Muffins


  • 1/4 cup butter softened
  • 1/2 cup vanilla Greek yogurt
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2/3 cup pumpkin puree canned pumpkin
  • 1 1/3 cup out flour measure after grinding oats into flour
  • 2/3 cup dark cocoa powder
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 1 tsp salt
  • 1/4 cup milk if you have buttermilk, that's a great option!
  • 1 cup chocolate chips or nuts optional


  • Preheat oven to 350 degrees F.
  • Combine butter and yogurt with electric mixer until completely combined. Mix in sugar and beat until fluffy. Add eggs and mix until well combined. Add vanilla and pumpkin and mix until well combined. In a separate bowl, combine oat flour, cocoa powder, baking soda, baking powder and salt. Slowly mix into the wet ingredients. Add in buttermilk, and mix just until combined. If adding chocolate chips or nuts, fold in.
  • Scoop into a muffin pan lined with paper liners or sprayed with non-stick cooking spray
  • Bake for approximately 18-22 minutes or until a toothpick inserted into a muffin center comes out clean and muffins spring back when touched.
  • Remove from oven and allow to cool. Remove from pan and enjoy.
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