These Oat Flour Muffins are tender, sweet, and full of wholesome flavor. Each bite offers a nutty oat taste paired with delightful bursts of chocolate chips. Perfect for breakfast, snacks, or lunchboxes, these muffins are easy to make, gluten-free, and ready in under 30 minutes.
Why You’ll Love This Recipe
These Oat Flour Muffins are not only delicious but also nourishing and simple to prepare. Here’s why you’ll love them:
Wholesome and gluten-free: Made with oat flour for a nutritious and hearty texture.
Naturally sweetened: Maple syrup adds a rich, natural sweetness.
Customizable: You can swap the chocolate chips for fruits, nuts, or spices.
Quick and easy: Ready in under half an hour with minimal prep.
Perfect texture: Moist, fluffy, and tender without any gluten.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups (180 g) oat flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup oil of choice (such as coconut oil, avocado oil, or melted butter)
½ cup pure maple syrup (or granulated sugar)
2 teaspoons vanilla extract
3 eggs, room temperature
½ cup chocolate chips (dark, semi-sweet, or milk chocolate)
Directions
Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together oat flour, baking soda, and salt until combined.
In a large bowl, whisk oil, maple syrup, eggs, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing.
Fold in the chocolate chips.
Let the batter rest for 5–10 minutes to allow the oat flour to absorb some liquid.
Spoon the batter evenly into the prepared muffin cups.
Bake for about 18 minutes, or until the centers are set and a toothpick inserted comes out clean.
Remove from the oven and allow muffins to cool on a wire rack before serving.
Berry Muffins: Add ½ to 2 cups of fresh or frozen berries such as blueberries, raspberries, or strawberries.
Banana Muffins: Mash 1–2 medium ripe bananas and fold them into the batter for a naturally sweet twist.
Zucchini or Carrot Muffins: Add 1 large grated zucchini or carrot for extra texture and nutrition.
Nutty Muffins: Mix in ⅓ cup of chopped walnuts or almonds for crunch.
Peanut Butter Muffins: Add ¼ cup of creamy peanut butter for a richer flavor.
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
To freeze, place muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 15–20 seconds before serving.
FAQs
1. Can I make these muffins vegan?
Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and add ¼ cup unsweetened applesauce or mashed banana.
2. Can I make my own oat flour?
Absolutely. Blend rolled or steel-cut oats in a food processor or blender until fine and powdery.
3. How do I prevent the muffins from being too dry?
Avoid adding too much oat flour—spoon and level it rather than scooping directly from the bag. Also, do not overbake.
4. Can I substitute maple syrup?
Yes, you can use honey or brown sugar in equal amounts for a slightly different flavor.
5. Are these muffins gluten-free?
Yes, as long as you use certified gluten-free oat flour or oats when making your own.
6. Why did my batter get thick before baking?
Oat flour absorbs liquid quickly. Letting the batter rest for 5–10 minutes helps it thicken slightly but prevents dryness.
7. Can I add nuts or seeds?
Yes, feel free to add ¼–½ cup of chopped nuts, sunflower seeds, or pumpkin seeds.
8. How can I make these muffins dairy-free?
Use dairy-free chocolate chips and replace butter with coconut oil or avocado oil.
9. Can I make mini muffins?
Yes, use a mini muffin tin and bake for 10–12 minutes instead of 18.
10. How do I know when the muffins are done?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, they’re ready.
Conclusion
These Oat Flour Muffins with Chocolate Chips are the perfect combination of wholesome ingredients and irresistible flavor. With their soft, moist crumb and naturally sweet taste, they make a delightful gluten-free treat for any time of day. Whether you stick with chocolate chips or experiment with fruity or nutty variations, these muffins are bound to become a family favorite.
These Oat Flour Muffins are moist, fluffy, and packed with chocolate chips. Made with naturally gluten-free oat flour and sweetened with maple syrup, they’re a wholesome and easy treat ready in under 30 minutes.
Ingredients
2 cups (180 g) oat flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup oil of choice (coconut oil, avocado oil, or melted butter)
½ cup pure maple syrup (or granulated sugar)
2 teaspoons vanilla extract
3 eggs, room temperature
½ cup chocolate chips (dark, semi-sweet, or milk chocolate)
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together oat flour, baking soda, and salt.
In a separate large bowl, whisk together oil, maple syrup, eggs, and vanilla until smooth.
Stir dry ingredients into wet until just combined. Do not overmix.
Fold in the chocolate chips.
Let the batter rest for 5–10 minutes to thicken.
Divide the batter evenly among muffin cups.
Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins on a wire rack before serving.
Notes
Let the batter rest briefly so the oat flour can absorb moisture—this improves texture.
To make your own oat flour, blend rolled oats until fine and powdery.
Use certified gluten-free oats if needed for a gluten-free version.
Replace eggs with flax eggs and add mashed banana or applesauce for a vegan option.
Customize with berries, nuts, or spices as desired.
