Made entirely with oat flour, these chocolate chip muffins are made from simple ingredients for a gluten free twist that rivals your favorite bakery muffin. Packed with chocolate chips and topped with crunchy sugar, you'll love their moist and fluffy crumb.
Experimenting with oat flour has been a fun challenge in my baking journey.
Made from a single, wholesome ingredient: oats, it is an accessible gluten-free alternative that can be found in most grocery stores.
I first began using oat flour in classic cookie recipes and then moved on to gluten-free muffins.
After a few rounds of experimentation, I perfected these oat flour apple muffins and they have become my base recipe for crafting various delectable, whole-grain muffins, including Brendan's favorite – chocolate chip oat flour muffins.
Packed with chocolate chips and boasting a tender, melt-in-your-mouth texture, these muffins have secured their place as a regular in my baking rotation. (As have this lemon poppyseed version).
They easily rival your favorite bakery chocolate chip muffins with regular flour (as do these blueberry ones), and I'm thrilled to share this recipe with you.
If you're new to oat flour baking, fret not. I'll give you lots of helpful tips to ensure your chocolate chip oat flour muffins turn out great.
So let's make some oat flour chocolate chip muffins!
- Oat Flour- Ensure that you are using certified gluten free oats/oat flour if you need the recipe to be gluten-free.
- I recommend sifting the oat flour first if it is lumpy so that you don't have to overmix the muffins.
- For best results, use store-bought oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour snickerdoodles post for more details.
- Baking Soda and Baking Powder- Oat flour isn't structurally the same as regular flour so it needs a little extra help to achieve the same lift.
- Fine Sea Salt
- Cinnamon- This can be omitted but the warmth that a bit of cinnamon adds is that little something that makes these muffins next level, so I highly recommend keeping it.
- Pure Maple Syrup- Honey or agave will also work but I don't recommend using a granulated sweetener for this recipe. For more info, check out this post on Maple Syrup Substitutes.
- Avocado Oil- Melted coconut oil, canola oil or olive oil can be used instead. If using melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
- Greek Yogurt- This is a key for structure and moisture. For an alternative, you can use sour cream, coconut yogurt for dairy free or check out this post on Greek yogurt substitutes.
- Vanilla Extract- For flavor!
- Chocolate Chips- I typically use semi-sweet chocolate chips in these muffins but you can use milk, white, dark or a combination.
- Coarse Sugar- Optional: Sprinkle on for a crunchy topping a la your favorite bakery muffin.
1. Mix dry ingredients. In a large mixing bowl, whisk together the oat flour, baking soda, powder, salt and cinnamon.
2. Mix wet ingredients. In a medium bowl, combine the maple syrup, oil, Greek yogurt, eggs and vanilla extract.
3. Combine. Pour the wet mixture into the dry and stir until just combined. For best texture, it is best to not over-mix muffin batter.
Fold in the chocolate chips.
4. Divide into muffin tins. Line a regular muffin tin with 8 paper liners or silicone muffin cups. Fill the muffin liners nearly to the top with the muffin batter. Sprinkle about ¼ teaspoon of coarse sugar over each. I also like to save a few chocolate chips for pressing into the top for looks!
5 . Bake. Bake at 375 F for 20-25 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.
6. Cool and enjoy. Allow these moist gluten-free chocolate chip muffins to cool in the muffin pan for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool oat flour chocolate chip muffins completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months.
Make it Your Own
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.
Use Other Favorite Mix-Ins: In place of the chocolate chips, use add ins such as:
- Peanut Butter Chips
- White Chocolate Chips
- Dried Cranberries
For best results, I strongly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.
More Oat Flour Recipes...
Oat Flour Chocolate Chip Muffins
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ⅔ cup Greek yogurt
- ¼ cup avocado oil
- 1 egg
- 3 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 2 teaspoon coarse sugar optional
- Preheat the oven to 375 °F. Line a muffin tins with enough for 8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder and salt.
- In a medium bowl, combine maple syrup, oil, Greek yogurt, eggs and vanilla.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the chocolate chips.
- Fill the prepared muffin tin liners nearly full and sprinkle ¼ teaspoon of coarse sugar on each. Bake for 20-25 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.