Oatmeal chocolate chip muffins are my new favorite muffins. Why? They’re insanely fluffy and easy to make. If you haven’t tried oat flour muffins, today is your day!
The oat flour adds a really delicious, slightly sweet base to these muffins. Plus you have the hearty oats and melty chocolate pops throughout each bite.
Ingredients to make these Oatmeal Chocolate Chip Muffins:
Refined Coconut Oil. I used refined coconut oil in this recipe because I wanted to make these dairy free muffins, but you can use melted unsalted butter or ghee if you prefer!
Eggs. If you don’t have eggs, you can try a vegan egg substitute. I haven’t tested it, but I don’t know for sure that they’ll rise the same. If you do any experimenting, let me know how it goes!
Agave Nectar. I used agave because it’s low glycemic and doesn’t spike blood sugars as much as other sweeteners, but another sticky sweetener like honey or maple syrup works too!
Vanilla Extract. Just a splash to give it some baked good flavor.
Oat Flour. I love using oat flour as the base for baked goods because it results in such a fluffy result! Plus, if you don’t have any on hand, it’s super simple to make at home. Just pulse some oats in a blender or food processor and process until it’s in a fine flour.
Baking Powder & Salt. These aren’t the exciting ingredients but it’s honestly where the muffin magic happens.
Oats. I used old fashioned gluten free rolled oats and I think they provide the perfect texture to these muffins.
Chocolate Chips. Use your favorite kind! If you like dark, use dark. If you like milk or white chocolate, chose are delish too!
How to make these oat flour muffins:
Mix the wet ingredients. This is how a lot of my baked good recipes start. Put all the wet ingredients into your bowl and give it a whisk until they’re combined.
Mix the dry ingredients. Then, you add in all the dry ingredients and whisk again until combined. This batter is quite drippy, so don’t freak if you think it’s too thin.
Fold. Fold in most of your oats and chocolate chips. I like to save some to sprinkle on top of the muffins. Because they batter is thin, the chocolate chips may sink a bit to the bottom.
Divide. Scoop the batter into the 12 muffin tins, dividing it equally. I like to use an ice cream scooper so that I’m putting the same amount in each tin.
Bake. Pop them in the oven for 17 – 20 minutes until the tops puff up, set, and a toothpick comes out clean.
How to store these muffins:
Leave the muffins in an airtight container on the counter at room temperature for a few days. Or, pop them in the fridge in an airtight container for about a week. I love these at room temp or reheated in the microwave for about 20 – 30 seconds.
More muffin recipes to try:
- Mini Chocolate Chip Muffins
- Healthy Apple Cinnamon Muffins
- French Toast Muffins
- Chocolate Chip Zucchini Muffins
- Peanut Butter + Raspberry Muffins
- Gluten Free Blueberry Muffins
- 8 tablespoons (1/2 cup) melted refined coconut oil
- 3 eggs
- 1/3 cup agave nectar (honey or maple syrup also works)
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup old fashioned rolled oats (I use gluten free oats)
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- Place the coconut oil, eggs, agave, and vanilla in a large bowl. Whisk until combined.
- Add the oat flour, baking powder and salt to the bowl.
- Whisk until combined.
- Add most of the oats and chocolate chips to the batter and fold until incorporated.
- Line your muffin tin with 12 muffin liners.
- Use an ice cream scooper to fill the muffin cavities 3/4 full.
- Sprinkle the rest of the oats and chocolate chips on top of the muffin.
- Bake for 18 – 20 minutes.
- Transfer to a cooling rack and allow to cool for 10 minutes and enjoy!
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11.8g
- Sodium: 119mg
- Fat: 13.2g
- Saturated Fat: 10.6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19.3g
- Fiber: 1.2g
- Protein: 3.2g
- Cholesterol: 43mg