Instructions

• Preheat the oven to 180°C (350°F). Line a 12-cup muffin pan with paper liners or lightly grease the cups and set the pan aside.
• In a large bowl, whisk together 1 3/4 cups oat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 cup sugar (or sugar substitute) until evenly combined.
• In a separate bowl, whisk the wet ingredients: 1/2 cup melted coconut oil, 1 cup Greek or plain yogurt, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula or spoon until just combined — do not overmix.
• Fold in 1/2 cup chopped chocolate, if using, until distributed evenly.
• Divide the batter evenly among the 12 prepared muffin cups (about 2/3 full each).
• Bake in the preheated oven for 20–23 minutes, or until a skewer or toothpick inserted into the center of a muffin comes out mostly clean.
• Remove the pan from the oven and let the muffins cool in the pan for 10 minutes.
• Carefully transfer the muffins to a wire rack and cool completely before serving.