Preheat your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise beautifully.
Grease your muffin tin or line it with muffin liners to prevent sticking. This step is crucial for easy removal.
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, and salt. Make sure there are no lumps in your flour mixture.
In another bowl, combine the sugar, melted coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
If you’re using chocolate, fold in the chopped chocolate at this stage for those who crave a little indulgence.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. This allows room for the muffins to rise without overflowing.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely. Enjoy them warm or at room temperature!
