A wholesome twist on a bakery favorite!
There’s something so comforting about warm, chocolatey muffins straight from the oven. But most bakery-style muffins come loaded with refined sugar and white flour that leave you feeling weighed down. These healthy oat chocolate chip muffins are different: naturally sweetened with local honey, made with oat flour, and yogurt for extra protein and moisture. They’re light, fluffy, and just enough of a treat you don’t even need dessert!
These muffins are perfect for busy mornings, after-school snacks, or that afternoon coffee pick-me-up. You might have to hide them, they’re that good, trust me.
Note: When first mixed the batter will seem very thin but after a few minutes the oats will soak up some of the moisture. The first time I made these I added more oat flour to try to thicken it up, don’t make this mistake! They just ended up dry and crumbling.
I also love to use a local honey, instead of store bought. I buy ours at the local farmers market. Not only does it give these muffins a richer, more complex sweetness, but local honey often contains trace amounts of pollen from your area which may help support seasonal allergy relief. It’s also less processed than most commercial honey, meaning more antioxidants and enzymes are preserved. Plus, choosing local supports small beekeepers and healthier bee populations in your community.
Prep Time
20 minutes
Cook Time
25 minutes
makes
12
Ingredients
- 3 cups oat flour*
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 Tbsp cocoa powder (optional, but deepens flavor)
- 1/3 cup salted butter, melted
- 1/3 cup coconut oil, melted
- 1 cup honey
- 2 large eggs, room temperature
- 1/3 cup sour cream or plain yogurt
- 1 cup cream or milk*
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dark chocolate chips (optional)
*To make your own oat flour: simply blend rolled oats in a high-speed blender until fine and powdery.
*For the milk/cream I find using half and half creamer gives the muffins more moisture and a better taste.
Steps
1
Preheat oven to 425°F (218°C). Grease or line muffin pan.
2
In a large bowl, whisk oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cocoa powder.
3
In another bowl, whisk melted butter, melted coconut oil, honey, and eggs until smooth. Then whisk in yogurt, cream, and vanilla.
4
Pour wet into dry and fold gently until combined. The batter may look thin, let it rest for 20 minutes so the oats can absorb liquid.
5
Fold in half the chocolate chips. Divide batter evenly between muffin cups. Sprinkle remaining chocolate chips on top.
6
Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) without opening the oven. Continue baking for 20–25 minutes, until tops are golden and a toothpick comes out clean.
Cool & enjoy: Allow muffins to rest for 10 minutes in the pan before serving warm.
Tips for the Perfect Muffin
Rest the batter: Don’t skip the 20-minute rest before baking, this allows the oat flour to hydrate, making the muffins light and tender instead of dense.
Alternate swaps: For a dairy-free version, use almond or oat milk and swap in coconut yogurt.
Storage: Keep muffins in an airtight container at room temperature for up to 3 days, or freeze muffins for up to 2 months.
Caraway Non-Toxic Muffin Tins
Ceramic-coated 12-cup Muffin Pan for clean baking.
As an Amazon Associate, I earn from qualifying purchases.