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Oat Flour Chocolate Chip Muffins (Refined Sugar-Free)

These healthy oat chocolate chip muffins are 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!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  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.
  7. Cool & enjoy: Allow muffins to rest for 10 minutes in the pan before serving warm.

Notes

*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.

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.