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This is an overhead image of an oatmeal chocolate chip muffin with a bite taken out of it. The muffin is sitting on a white counter with another muffin in the top right corner and more oats scattered around the muffins.

Oatmeal Chocolate Chip Muffins

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 min
  • Cook Time: 18 min
  • Total Time: 28 min
  • Yield: 12 muffins 1x
  • Category: dessert
  • Method: oven
  • Cuisine: muffins
  • Diet: Gluten Free

Description

Oatmeal chocolate chip muffins are light, fluffy, and delicious! Whip up a batch of these oat flour muffins and have healthy snacks all week.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F. 
  2. Place the coconut oil, eggs, agave, and vanilla in a large bowl. Whisk until combined. 
  3. Add the oat flour, baking powder and salt to the bowl.
  4. Whisk until combined. 
  5. Add most of the oats and chocolate chips to the batter and fold until incorporated.
  6. Line your muffin tin with 12 muffin liners. 
  7. Use an ice cream scooper to fill the muffin cavities 3/4 full. 
  8. Sprinkle the rest of the oats and chocolate chips on top of the muffin.
  9. Bake for 18 – 20 minutes.
  10. Transfer to a cooling rack and allow to cool for 10 minutes and enjoy!


Nutrition

  • 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

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