Healthy Chocolate Chip Muffin Tops
Prep time
Cook time
Total time
As usual, see my post above for tons of options to modify these chocolate chip muffin tops, including using wheat flour and swapping out the sugar.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffin tops
  • 1⅓ cups rolled or quick oats (certified gluten-free, if needed)
  • 1 tablespoon flax seeds
  • ⅔ cup tapioca starch or non-GMO cornstarch
  • 2¾ teaspoons baking powder (2½ teaspoons above 3000 feet)
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup plain dairy-free yogurt (I used So Delicious)
  • ½ cup + ½ tablespoon sugar, divided
  • ¼ cup dairy-free buttery spread
  • 1 tablespoon vanilla extract (see note below)
  • ½ cup dairy-free chocolate chips (I used Pascha)
  1. Preheat your oven to 400ºF and line a large baking sheet with parchment paper.
  2. Place the oats and flax seeds in your spice grinder (or small food processor) and whiz until powdered, about 60 seconds.
  3. In a medium bowl, whisk together the oat-flax flour, starch, baking powder, baking soda, and salt.
  4. In a mixing bowl, beat the yogurt alternative, ½ cup sugar, butter alternative, and vanilla with a hand mixer until thoroughly combined. Stir in the dry mixture until combined, but do not over-mix. Fold in the chocolate chips.
  5. The dough should be a cross between muffin batter and cookie dough. If too soft for spooning, place it in the refrigerator for 15 to 30 minutes to thicken.
  6. Scoop the dough into 12 mounds on your prepared baking sheet, and using damp hands shape the mounds into domes. They spread a little during baking so go ahead and make those mounds a little tall. Sprinkle the tops with the remaining ½ tablespoon sugar.
  7. Bake the muffin tops for 12 to 15 minutes, or until they just starting to turn golden around the edges and no shininess is peeking through the top.
  8. Let the muffin tops cool for 10 minutes before devouring! Best served warm, but they can be reheated.
Vanilla Note: I like to use an extra dose of vanilla since it complements the oats and chocolate chips so well, and adds a natural sweetness. But if your vanilla supplies are precious, you can use just 1 teaspoon.
Nutrition Information
Serving size: 1 muffin top Calories: 167 Fat: 5.4g Saturated fat: 2.6g Carbohydrates: 28.5g Sugar: 13.9g Sodium: 85mg Fiber: 1.8g Protein: 1.8g
Recipe by Go Dairy Free at