These oat flour chocolate chip muffins are the perfect gluten free breakfast!
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I generally try to be gluten-free and one thing I’ve really missed has been muffins!
I was really excited to try oat flour muffins but with my experience with gluten-free flours, I didn’t have high hopes.
But man was I impressed!
These muffins came out fluffy and light just like white flour muffins.
Plus they froze well and maintained their texture even after reheating.
So huge thanks to Hungry Hobby for the original recipe!
I look forward to experimenting with different fillings.
You mIght also like: Oat Flour Lemon Poppy Seed Muffins
How To Make Oat Flour
First things first, you need to make some oat flour.
It is simpler than you think so don’t try to buy oat flour.
Most other gluten-free oats are expensive and tend to have an unusual consistency. Oat flour is not only insanely inexpensive but it also results in textures similar to regular baking flour when used in baked goods. Plus it’s full of healthy fiber to make your body happy!
Making oat flour is really simple.
All you have to do is take some old fashion rolled oats (organic and gluten-free if needed) and grind them up in a high-speed blender like a magic bullet until it’s a fine flour.
You’ll want to measure the end results as your oat flour. I.E. don’t measure 2 3/4 cup oats and then blend it, that will result in not enough flour.
I usually blend up a bit batch and keep the rest in a glass jar in my pantry for next time.
How To Make Oat Flour Chocolate Chip Muffins
You’ll start by mixing all your wet ingredients in a mixing bowl.
Then you’ll mix your dry ingredients in a separate bowl.
Next, add your dry ingredients to your wet ingredients and mix to combine. Let it rest for about 5 minutes.
Then you’ll want to fold in about half of your chocolate chips. The chips tend to sink to the bottom while baking so we’ll add half now and top with the other half to balance it out.
Spray your muffin tin.
Divide the mixture between the muffin tins. They won’t rise as much as traditional muffins so you can fill them more than you normally would.
Bake for 18-20 minutes, rotating halfway through for even baking.
Muffins are done when a toothpick comes out clean.
Enjoy immediately.
How To Store Oat Flour Muffins
If you want to save them for later or as part of your meal prep let them cool completely and then store in the fridge or freezer.
I use these reusable freezer bags to store them so they don’t get any freezer burn. You can suction the air out of these bags helping the muffins last even longer!
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They’ll last for about a week in the fridge and nearly 3 months in the freezer!
I love to have these in my freezers for grab and go breakfasts or snacks. I’ll either let them thaw or heat them up in the microwave for about 30 seconds.
Oat Flour Chocolate Chip Muffins
Ingredients
- 2 3/4 cup Oat Flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup water or almond milk
- 2/3 cup honey or maple syrup
- 2 eggs
- 2 tsp vanilla
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F
- In a medium bowl whisk together honey, eggs, water, and vanilla. Set aside.
- In a seperate medium bowl mix oat flour, baking soda, baking powder, and salt.
- Combine the flour mixture to the wet ingredients. The batter won't be super thick. Let sit for about 5 minutes.
- Fold in half the chocolate chips.
- Spray muffin tin with cooking spray.
- Divide batter between the muffin tins.
- Sprinkly the top with the remaining chocolate chips.
- Bake for 18-20 minutes until toothpick comes out clean. Flip the tray halfway through baking. Be sure to not overbaking them or they will get crumbly.
- Enjoy warm or let cool completely and store in the fridge or freezer.