Easy Oatmeal Chocolate Chip Muffins: Kid Friendly Recipe
These oatmeal chocolate chip muffins are so easy to mix together - it's a perfect recipe for kids to help with! Made with gluten and dairy free ingredients, they're incredibly soft and tender.
Servings: 15 muffins
Calories: 182kcal
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.
