Oatmeal Chocolate Chip Muffins

These oat flour muffins are soft, delicious, and bursting with rich chocolate chips! They’re easy to make and perfect for breakfast or an afternoon treat. Oh, and because they’re vegan and gluten-free, these oatmeal muffins can be enjoyed by all!

Oat flour is one of my favorite baking flours, and it probably doesn’t get quite enough love on this site. I’m truly sorry about that, and well, hoping I can make it up to you today with this absolutely scrumptious oat flour muffin recipe!

There are a bunch of things I love about oat flour. For one, it’s naturally gluten-free, so I can bake up a batch of oat muffins that everyone can enjoy! For another, I just love the texture it gives my baked goods. These muffins are soft and moist and remind me a little bit of cakey chocolate chip cookies.

Plus I like to think that oat flour baked goods are a tad healthier than those made with wheat flour. Win-win!

Ingredients You’ll Need

• Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work! Try soy milk, almond milk, or cashew milk.
• Coconut oil. Feel free to substitute with your favorite baking oil, such as canola or vegetable oil.
• Maple syrup. Agave can be substitute, but I love the flavor that maple gives these muffins.
• Vanilla extract.
• White vinegar. Apple cider vinegar can also be used if that’s how you roll.
• Oat flour. Look for certified gluten-free oat flour to keep these muffins gluten-free. If oat flour isn’t something you normally buy, feel free to make your own by blending up rolled oats in a food processor. Just make sure you measure for the recipe after blending, as the volume will go down a bit during blending.
• Brown sugar. Buy organic sugar to keep the recipe vegan.
• Baking powder.
• Cinnamon.
• Salt.
• Vegan chocolate chips. I used Enjoy Life brand Mega Chunks.
• Rolled oats. These are just for topping, so you can skip them if you’d like. If you do use them, make sure they’re certified gluten-free if needed.

How to Make Oat Flour Muffins

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

• Stir the liquid ingredients together in a small container: milk, oil, maple syrup, vanilla and vinegar.
• Whisk the dry ingredients together in a large bowl: oat flour, brown sugar, baking powder, cinnamon, and salt.
• Pour the liquid ingredients into the dry and whisk everything together. Keep whisking until all the lumps are gone, but don’t overdo it or you risk having your baking powder fizz out (resulting in flat muffins).

• Fold in the chocolate chips.

• Divide the batter among paper-lined muffin cups, then sprinkle the tops with rolled oats.
• Bake the muffins until the tops are set and lightly golden.
• Transfer the tin to a cooling rack when the muffins are done. Your oat flour muffins will need to cool for a bit before you can take them out of the tin. If you remove them too soon they might fall apart!

Shelf-Life & Storage

Vegan oat flour muffins will keep in a sealed container at room temperature for 3 to 4 days, or in the freezer for up to 3 months.

Frequently Asked Questions

More Vegan Muffin Recipes

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Chocolate Chip Oat Flour Muffins

These oat flour muffins are soft, delicious, and bursting with rich chocolate chips! They’re easy to make and perfect for breakfast or an afternoon treat. Oh, and because they’re vegan and gluten-free, these oatmeal muffins can be enjoyed by all!

Ingredients

• ¾
  cup
  unsweetened and unflavored non-dairy milk,
  room temperature
• ⅓
  cup
  coconut oil,
  melted
• ¼
  cup
  maple syrup
• 2
  teaspoons
  vanilla extract
• ½
  teaspoon
  white vinegar
• 2
  cups
  oat flour*
• ¼
  cup
  organic brown sugar
• 2
  teaspoons
  baking powder
• 1
  teaspoon
  ground cinnamon
• ½
  teaspoon
  salt
• 1 ¼
  cups
  vegan chocolate chips
• 2
  tablespoons
  certified gluten-free rolled oats
  (optional, for topping)

Instructions

1. Preheat the oven to 350°F and line 9 cups** of a muffin tin with papers.

2. Stir the milk, coconut oil, maple syrup, vanilla extract and vinegar together in a small container or liquid measuring cup.

3. In a large mixing bowl, whisk together the oat flour, baking powder, brown sugar, cinnamon, and salt.

4. Add the milk mixture to the flour and whisk everything together just until the batter is smooth.

5. Fold in the chocolate chips.

6. Divide the batter evenly among the muffin cups. Sprinkle the tops with the rolled oats.

7. Bake the muffins until the tops are set, about 20 minutes.

8. Transfer the muffin tin to a cooling rack and let the muffins cool a bit before removing them from the tins.

Recipe Notes

* If you’d like to make your own oat flour, you can do so by blending rolled oats to a fine powder in a food processor.

** You can make a dozen smaller muffins if you prefer, but they’ll probably need a bit less time in the oven. Begin checking them after 15 minutes.

Nutrition Facts

Chocolate Chip Oat Flour Muffins

Amount Per Serving (1 muffin (1/9 total recipe))

Calories 240
Calories from Fat 106

% Daily Value*

Fat 11.8g18%

Saturated Fat 8.3g42%

Sodium 151mg6%

Potassium 217mg6%

Carbohydrates 30.8g10%

Fiber 3g12%

Sugar 14.5g16%

Protein 3.5g7%

Calcium 108mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.