These gluten free oatmeal chocolate chip muffins are tender and delicious. Bursting with chocolate chips, they are super easy to make so baking these with kids is a fun way to get kids in the kitchen. Enjoy them at all times of the day!
Have you had those moments where your kiddos saw you baking and desperately wanted to join in? Some recipes require too much concentration and time to have those little helping hands involved. These oatmeal breakfast muffins with chocolate chips are a different story. Since they come together in around an hour and aren't a hassle, they're perfect for involving the kids and having fun baking (plus they are absolutely delicious). So keep this recipe on hand and start making some memories in the kitchen!
Looking for more gluten free muffins? Check out these zucchini muffins, these almond flour blackberry muffins, and these chocolate chip muffins.
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Why this recipe is the best!
These chocolate chip muffins with oats are delectable at any time, whether you have one with breakfast, as a snack, or even a dessert! They have the perfect soft and tender texture you want in a muffin. Here are a few more reasons you'll love these muffins:
- They are super simple to make.
- They are gluten free and dairy free as written.
- This recipe only takes a little over an hour from start to finish.
- These muffins can be frozen and defrosted whenever you want one.
- You can personalize them by using your favorite kind of chocolate chips.
Ingredients & substitutions
- Gluten free oats - Make sure the oats are labeled "certified gluten free" so there's no chance of cross-contamination.
- Almond milk - Another kind of plant milk (oat, soy, coconut) will also work.
- Gluten free flour mix - This gluten free flour mix was used. Other mixes may work but haven't been tested. Make sure the mix contains xanthan gum is opting for another flour mix.
- Baking powder - There is no substitute for the baking powder.
- Cinnamon - There is no substitute for the cinnamon, but you can omit it if you don't prefer the taste of it.
- Salt - Those following a low salt diet can reduce or omit the salt.
- Xanthan gum - There is no substitute for the xanthan gum.
- Vegetable oil - The vegetable oil can be substituted with coconut oil.
- Granulated sugar - The granulated sugar can be substituted with this granular sweetener.
- Eggs - The eggs can be swapped with flax or chia eggs.
- Vanilla extract - There is no substitute for the vanilla extract.
- Chocolate chips - I use dairy free chocolate chips, but regular works as well.
Measurements for each ingredient, along with instructions for making the muffins are in the recipe card below.
Note about chocolate chips
The chocolate chips are a great way to personalize your batch of muffins. I typically use semi-sweet, but you can also use milk, dark, or white!
Oatmeal chocolate chip muffins step by step
Step 1: In a large bowl, mix the oats and almond milk. Set aside for 15 minutes.
Step 2: In a medium bowl, stir the flour mix, baking powder, cinnamon, salt and xanthan gum.
Step 3: To the milk mixture, add the vegetable oil, sugar, eggs, and vanilla. Mix well.
Step 4: Add the flour mixture to the milk mixture and stir to combine.
Step 5: Gently stir in the chocolate chips.
Step 6: After a 30 minute rest time, preheat the oven to 375F and spray a muffin tin with cooking spray. Fill the muffin cups ¾ full with batter.
Baking & serving
Step 7: Sprinkle extra oats on the top of each muffin.
Step 8: Bake for 20-22 minutes. Cool for 20 minutes in the pan on a wire rack. Remove from the pan and serve the warm muffins!
💭Pro tips for making Oatmeal Chocolate Chip muffins
1. Weigh your ingredients
I highly recommend using a digital scale to weigh the ingredients that are listed with a weight. This is the best way to measure those dry ingredients like sugar and flour accurately.
2. Let the batter rest for 30 minutes
The batter will need to rest for 30 minutes before it gets poured into the muffin tin. This time allows the flours to absorb the liquid in the batter, which will result in a perfectly risen and tender muffin.
3. Cool the muffins for 20 minutes before serving
Move the muffin pan to a wire rack and let them cool for 20 minutes at room temperature before you dig in. I know it's hard to wait, but this gives the muffins enough time to solidify so they won't completely fall apart when you take them out of the pan. After 20 minutes, enjoy your warm muffins!
4. Freeze leftover muffins
Leftover muffins can be stored in the freezer in a sealed freezer bag. Then when you need a quick breakfast or snack, you can defrost one in the microwave.
Oatmeal chocolate chip muffins FAQs
Store these muffins in a sealed plastic bag at room temperature for up to 2 days. For longer storage, store in the freezer for up to 2 months. Simply defrost in the microwave for 30 seconds!
I don't advise skipping the rest time and pouring the batter straight into the pan. This 30 minutes of rest time is crucial for the structure and texture of the muffins.
I usually use semi-sweet chocolate chips, but you can feel free to use whichever kind you like! Other options are milk, dark, and white chocolate.
Other muffin recipes you may like!
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Recipe
Easy Oatmeal Chocolate Chip Muffins: Kid Friendly Recipe
Ingredients
- 105 grams oats gluten free, about 1 ¼ cups
- ⅔ cup almond milk
- 160 grams gluten free flour mix about 1 ¼ cups
- 1 Tablespoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ cup vegetable oil
- 200 grams granulated sugar about 1 cup
- 2 large eggs
- 2 teaspoons vanilla extract
- 175 grams chocolate chips dairy free, about 1 cup
Instructions
- In a large bowl, mix together the oats and almond milk. Set aside for 15 minutes.
- Meanwhile, in a medium bowl, add the gluten free flour mix, baking powder, cinnamon, salt and xanthan gum. Stir together until completely combined.
- To the oat-milk mixture, add the vegetable oil, sugar, eggs, and vanilla extract and mix well.
- Add the flour mixture to the oat-milk mixture and stir to combine.
- Gently stir in the chocolate chips.
- Set batter aside to rest for 30 minutes.
- Preheat oven to 375 F. Prepare a muffin pan by spraying well with cooking spray.
- Portion batter into the pan by filling cups ¾ full of batter.
- Bake for 20-22 minutes or until a toothpick entered in the middle comes out clean
- Cool for 20 minutes in the pan on a wire rack. Remove from the pan and serve warm.
Notes
- This recipe was tested with the Zest For Baking flour mix, other mixes may work but have not been tested.
- The granulated sugar can be substituted with Swerve granular sugar.
- The eggs can be substituted with flax or chia eggs.
- Make sure to let the muffin batter rest for 30 minutes before baking.
- Store these muffins at room temperature in a plastic bag for up to 2 days.
- For longer storage, freeze for up to 2 months.
- Defrost in the microwave for 30 seconds.
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