Healthy orange chocolate chip muffins made with oat flour, almond flour, coconut sugar, dairy-free Greek yogurt, and fresh-squeezed Sunkist® Valencia oranges. You’d never guess these moist and tender muffins are gluten-free and dairy-free!
1 ½ cups oat flour
1 cup blanched almond flour
2 teaspoons baking powder
½ teaspoon salt
½ cup coconut sugar
½ cup Sunkist® Valencia orange juice
½ cup dairy-free Greek-style yogurt*
3 tablespoons avocado oil or melted coconut oil
¾ cup dark chocolate chips
Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners. For large muffins, prepare 10 muffin cups and for smaller muffins, prepare all 12 muffins cups.
In a large bowl, combine the oat flour, almond flour, baking powder, and salt. Mix to combine.
In a separate bowl, whisk together the eggs, coconut sugar, orange juice, yogurt, and oil. Add the mixture to the dry ingredients and mix until just combined. Gently fold in the about ½ cup of the chocolate chips, reserving the rest to top each muffin.
Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Top the muffins with the remaining chocolate chips. Place in the oven and bake for 15-18 minutes. The muffins are done when a toothpick comes out clean.
Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.
* I use Kite Hill Greek-style Almond yogurt. You can sub 2% Greek yogurt or coconut yogurt.
Vegan option: I have not tested these without eggs, but based on other recipes use flax eggs should work just fine. I recommend 2 tablespoons of ground flax + 5 tablespoons of warm water