Description
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.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
