RECIPE CARD: Gluten-Free Oatmeal Chocolate Chip Muffins (PRINTABLE)
Made with gluten-and dairy-free ingredients, this chocolate chip oat muffin recipe yields a kid-friendly treat that is incredibly soft and wholesome.
Servings: 15 muffins
Calories: 246kcal
Ingredients
- 105 grams gluten-free oats, about 1¼ cups
- ⅔ cup almond milk
- 160 grams gluten-free flour mix, about 1¼ cups
- 1 Tablespoon baking powder
- 1½ teaspoons 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 the oats and almond milk. Set aside for 15 minutes.
- In a medium bowl, whisk together the flour mix, baking powder, cinnamon, salt, and xanthan gum. Stir together until completely combined.
- Add the vegetable oil, sugar, eggs, and vanilla to the oats-almond milk mixture. Mix until well combined.
- Add the flour mixture to the milk mixture and stir just until you no longer see any dry flour.
- Gently stir in the chocolate chips just until evenly distributed.
- Let the batter sit for about 30 minutes before filling the pan.
- Preheat the oven to 375°F and spray the muffin tin with cooking spray.
- Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- Sprinkle extra oats on the top of each muffin.
- Bake the muffins for about 20-22 minutes.
- Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely or eat slightly warm.
Notes
- Use certified gluten-free oats.
- Weigh your dry ingredients on a kitchen scale for more accurate measurements.
- Use room-temperature eggs and almond milk for well-risen muffins.
- Avoid overmixing to prevent your muffins from getting dense.
- Allow the mixture to rest for half an hour to hydrate the flours.
- Coat the chocolate chips with some flour before mixing them into the batter.
- Cool the muffins for 20 minutes before serving.
- The tops are lightly golden brown.
- A toothpick inserted in the middle comes out clean.
- The edges pull away slightly from the sides of the muffin tin.
- The tops spring back up after you press them instead of leaving a dent.
- Room-temperature storage: Let the muffins cool completely on a rack, then put them in an airtight container with a paper towel and keep them in a cool place for 1 to 2 days.
- Refrigerating: Transfer to an airtight container lined with paper towels and keep for up to one week.
- Freezing: Wrap the cooled muffins in foil or plastic wrap, place each muffin in a freezer bag, and store them for 2 to 3 months.
- Thawing: Thaw wrapped muffins at room temperature for 1–2 hours, or overnight in the refrigerator for a slower thaw.
Nutrition
Serving: 15muffins | Calories: 246kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Cholesterol: 25mg | Sodium: 110mg | Potassium: 70mg | Fiber: 2g | Sugar: 20g | Iron: 1mg
