Millet & Oat Double Chocolate Muffins (gluten-free)

Looking for a delectable double chocolate muffin recipe that’s also gluten free? You’ve come to the right place! These feature millet and oats and are a melt-in-your-mouth chocolate lover’s dream.

Chocolate cravings = doubly satisfied

Yesterday I was craving chocolate something fierce, and I thought a double chocolate muffin sounded like heaven. I was planning to bake them with freshly milled wheat, but then I remembered my husband is gluten free so I wondered if I could make them without gluten.

Let me tell you, not only are these double chocolate muffins nourishing and allergy friendly, they are super delectable and satisfied my chocolate craving in the best way! They also have a good balance of healthy carbs, fats, and protein to prevent a huge blood sugar spike.

Gluten free double chocolate muffin ingredients

For this recipe you will need:

• Millet – I love sourcing mine from Grand Teton Ancient Grains because it’s super high quality!
• Oats – You can use either old fashioned or quick oats, since we are blending them up.
• Ground flaxseed – Helps bind the gluten free grains and give them more structure.
• Cocoa powder – You can also use a high quality cacao which is less refined.
• Sugar – This gives a classic sweet muffin taste, but to make them healthier you could swap this for coconut sugar or sucanat/panela sugar.
• Honey – Perfect natural sweetener and adds a lovely flavor.
• Butter – You could also sub coconut oil or another oil of your choice.
• Eggs – We are using both whole eggs and egg yolks for an extra smooth, rich batter.
• Sour cream – Adds richness and flavor with healthy fats.
• Greek yogurt – Little protein boost!
• Chocolate chips – Use whatever kind you like! Today I used a bag of dark chocolate chips and sprinkled a few white chips on top for decoration.

Why use millet & oats for gluten free double chocolate muffins?

We sometimes use gluten free flour blends for baking, and they can be convenient. But I don’t like using them too often, since these blends often contain additives like xanthan gum, potato starch, etc. When possible, I prefer to use more simple, whole foods.

For this recipe, I decided to use a mixture of millet and oats pulsed in the blender to make a more nourishing gluten free flour. It worked so well and was super delicious and nutritious!

Millet is incredibly good for you and is a good source of phosphorous, magnesium, folate, & iron (1). Oats contain manganese, phosphorous, copper, and more (2). Both are a great source of fiber.

I got my millet from Grand Teton Ancient Grains, and I love the quality!

You may also like:

• Fresh Milled Pumpkin Muffins
• Sweet Potato Chocolate Chip Muffins
• Peanut Butter Banana Muffins
• Pumpkin Chocolate Chip Muffins

How to Make Gluten Free Double Chocolate Muffins

These muffins are so fun to make! They’re perfect for a quick breakfast, healthy dessert, snacks, and kids lunchboxes. They also freeze super well.

First, heat some water in a kettle until almost boiling. Pour a cup of the hot water into a medium sized bowl along with 1/2 cup cocoa powder and whisk to combine. Add in your butter to let it fully melt. Set aside and allow this mixture to cool.

In a small dish, mix ground flaxseed with a tablespoon of water. Allow to congeal for few minutes into a “flax egg.” This will act as a binder for the gluten free flour mixture and give it more structure.

Meanwhile, pulse your millet & oats in a high speed blender to create a fine flour. Add it to a large mixing bowl along with your other dry ingredients including the remaining cocoa powder, and whisk together.

Ensure the cocoa powder/water/butter mixture is cool to the touch and butter is melted. To this bowl, add sugar, honey, eggs, egg yolks, sour cream, Greek yogurt, plus the flax egg. Whisk thoroughly until smooth. 

Pour wet ingredients into dry ingredients gradually, mixing until combined. Be careful not to over mix. Fold in chocolate chips.

Scoop into muffin liners and decorate the top with the additional chocolate chips if desired (we used white chocolate chips this time). Bake for 20 to 25 minutes until a toothpick inserted into the center comes out mostly clean with a few crumbs attached. Cool & enjoy!

Recipe tips & tricks

• Don’t overbake these muffins – you want them baked just enough, but not too done so they stay moist.
• For best results, reheat leftover muffins before eating, which will make them softer. Since these are gluten free, they are naturally more dense, so warming them helps counteract this.
• If you like, try adding a little sunflower lecithin to the batter to make them even softer and improve the moisture and texture.
• These muffins freeze well – store in the freezer for up to 3 months and then thaw before rehating.
• You can swap the millet/oat flour mixture for a store bought gluten free flour blend, and the recipe will still work.