Ingredients

The following ingredients have 12 Servings
  • 1/2 cup Greek yogurt (or plain coconut yogurt)
  • ½ cup non-dairy milk (almond milk, cashew milk, or coconut milk)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour
  • ¾ cup quick cook oats (gluten-free)
  • ⅔ cup monk fruit (or coconut sugar)
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1/4 cup coconut oil (melted, or avocado oil)
  • 1 cup chocolate chips (milk chocolate, dark chocolate, semi-sweet chocolate or dairy-free chocolate chips)

Instruction

  • Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or spray a silicone muffin pan.
  • In a mixing bowl add the yogurt, milk, egg, and vanilla and whisk together until blended. Add in the flour, oats, sugar, baking powder, salt and coconut oil and combine well.
  • Carefully fold in 1 cup of chocolate chips. Let the batter set for 5 minutes.
  • Scoop batter into muffin cups about ¾ full.
  • Bake 18-20 minutes until golden on top and a toothpick inserted comes out clean. Remove muffins from the pan and transfer to a cooking rack to cool.