Gluten-Free Chocolate Yogurt Muffins

gluten-free chocolate muffins in a baking tray

Dani

These gluten-free chocolate muffins are soft, moist, and naturally sweetened with banana and maple syrup or date paste. Made with yogurt, certified gluten-free oat flour, almond flour, buckwheat flour, and dark chocolate chips, this easy gluten-free chocolate muffin recipe is perfect for breakfast, snacks, or a homemade chocolate treat.

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Prep Time 15

Cook Time 25

Total Time 1

Course Breakfast, Dessert, Snack

Cuisine American, British

Servings Muffins

Calories 120 kcal

Equipment

1 Muffin Tray

2 Mixing bowl

Ingredients

1 large Egg free-range
180 g Greek Yogurt or homemade yogurt
1 large Banana ripe
80 ml Maple syrup or date paste
1 tsp vanilla bean paste pure
pinch Salt pink
100 g Oat Flour gluten-free
50 g Almond Flour
50 g Buckwheat Flour
2 tsp Baking Powder gluten-free
30 ml Almond Milk
50 g Dark chocolate chips

Instructions

Preheat and Prepare: Preheat the oven to 180°C (350°F). Line a muffin tin with parchment paper and lightly grease it to prevent the muffins from sticking.
Mix the Wet Ingredients: In a large bowl, mash the banana thoroughly. Add the Greek yogurt, egg, maple syrup, vanilla extract, and salt. Whisk until the mixture is smooth and creamy.
Combine with Dry Ingredients: Gradually add the oat flour, almond flour, buckwheat flour and baking powder to the wet ingredients. If you use homemade Bulgarian yogurt (which tends to be runnier), you may omit the almond milk or reduce it slightly to ensure the batter is thick yet pourable.
Stir in Chocolate Chips: Fold the dark chocolate chips into the batter, keeping a few for sprinkling on top.
Fill and Bake: Spoon the batter into the muffin liners, filling each about 2/3 full. Top with the remaining chocolate chips.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack.
Enjoy!

Notes

Yogurt tip! If you use my homemade Bulgarian yogurt recipe, omit the almond milk; it is not as thick as Greek yogurt.

Refrigeration: Store in an airtight container in the fridge for up to 4 days – perfect for meal prep or quick, high-protein snacks.

Freezing: Place in a freezer-safe bag for up to 3 months. Reheat gently in the microwave or oven.

No Banana? Swap for applesauce or pumpkin puree.

Dairy-Free? Use a thick plant-based yogurt like almond or coconut.

Nutty Flavor: Add crushed walnuts or pecans for extra crunch.

Berry Bliss: Mix in fresh blueberries or raspberries.

YourDani x x

Nutrition

Calories: 120kcal

Keyword chocolate gluten-free, Gluten-Free Baking, Gluten-free Muffins

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