Chocolate Chip Oat Flour Muffins

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.

– 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




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

Mix dry ingredients



In a medium bowl, combine the maple syrup, oil, Greek yogurt, eggs and vanilla extract.

Mix wet ingredients



Pour the wet mixture into the dry and stir until just combined. For best texture, it is best to not over-mix muffin batter.




Fill the muffin liners nearly to the top with the muffin batter. Sprinkle about ¼ teaspoon of coarse sugar over each.

Divide into muffin tins



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.


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: – Walnuts – Pecans – Peanut Butter Chips – White Chocolate Chips – Dried Cranberries

Make it your Own!

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