Gluten-Free Chocolate Oat Muffins

 

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Print RecipeGluten Free Chocolate Chip Muffins with Oat Flour. Preheat oven to 350F degrees and line muffin pan with liners or spray the pan with nonstick cooking spray. Combine sugar, baking powder and soda, salt, oil, eggs, vanilla, and yogurt. Stir until mixed.

Ingredients ¾ cup packed brown sugar ¼ cup butter, softened 1 egg 1 cup gluten-free all-purpose baking flour 1 tablespoon ground cinnamon 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 pinch ground allspice 1 cup applesauce 1 cup rolled oats. These gluten free chocolate muffins are made with oat flour and simple ingredients and are moist, fudgy and full of chocolate flavor. Line a muffin tin with parchment paper muffin liners (these will ensure the muffins do not stick) Distribute batter evenly into the 12 cups.

Top each muffin with additional mini chocolate chips, if desired. Bake at 400 degrees for 15 18 minutes, until a toothpick inserted comes out clean. Banana Oatmeal Chocolate Chip Muffins. Healthy oatmeal chocolate chip muffins only require 9 ingredients, are vegan, dairy free, and naturally gluten free, and require just one bowl for mixing.

They are super easy to make, naturally sweetened with bananas and a little maple syrup, and make a quick made ahead breakfast, snack, or healthy dessert. oatmeal, melted butter, kosher salt, large egg, gluten free flour and 6 more Baked Oatmeal Muffins Back To My Southern Roots nutmeg, chocolate chips, eggs, salt, half and half, baking powder and 5 more. Toasted oatmeal replaces flour (use gluten-free oats for gluten-free muffins) for a smooth muffin with a slightly nutty favor. Bananas are used instead of oil or butter to produces tender, moist muffins. Honey replaces refined sugar to add just a touch of sweetness.

2 3/4 cups (275 g) certified gluten free old-fashioned rolled oats. 5/8 cup (50 g) unsweetened coconut flakes. 1/4 teaspoon kosher salt.

1/2 teaspoon ground cinnamon. Instructions Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the insides with cooking spray. In a large bowl combine the quick cook oats, gluten-free flour, tapioca flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center.

Vegan Oatmeal Muffin Flavors. Peanut Butter Oatmeal Muffins: Use 1/4 cup softened peanut butter in place of the oil. Oatmeal Banana Muffins: Use oat flour in this recipe for Banana Muffins.

Cinnamon Oatmeal Muffins: Add 1/2 tsp cinnamon to the batter before baking. You can also roll the muffins in cinnamon sugar after they cool if desired.

List of related literature:

WHY THIS RECIPE WORKS With a successful gluten-free Blueberry Muffin recipe under our belts, we decided to try a different take using a similar base.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

For a gluten-free version, make sure your oats are certified gluten-free.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

These would also be great with raspberries, blueberries, sliced bananas, or plums instead of figs, and you can make them gluten-free by substituting our gluten-free flour mix (see page 55) for the wheat germ, whole-wheat, and all-purpose flours.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

My friend Jake created these muffins for his son who is on a gluten-free diet.

“Meals that Heal Inflammation” by Julie Daniluk, RHN
from Meals that Heal Inflammation
by Julie Daniluk, RHN
Hay House, 2012

I highly recommend you go out and get these pure oats; otherwise, you’ll never be able to make my delicious gluten­free double chocolate oatmeal cookies.

“Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free” by April Peveteaux
from Gluten Is My Bitch: Rants, Recipes, and Ridiculousness for the Gluten-Free
by April Peveteaux
ABRAMS, 2013

Pure oats and the gluten free diet: are they safe?

“Medical Nutrition and Disease: A Case-Based Approach” by Lisa Hark, Darwin Deen, Gail Morrison
from Medical Nutrition and Disease: A Case-Based Approach
by Lisa Hark, Darwin Deen, Gail Morrison
Wiley, 2014

There are many good gluten-free baking books already out there, with recipes for snickerdoodles and sandwich bread that work pretty well.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

If you are sensitive to oats, avoid them unless the package specifies they are gluten-free.

“108 Pearls to Awaken Your Healing Potential” by Mimi Guarneri, M.D.
from 108 Pearls to Awaken Your Healing Potential
by Mimi Guarneri, M.D.
Hay House, 2017

Even though oats themselves are naturally gluten-free, growing and processing can sometimes contaminate them, so it’s best to

“Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys” by Anthony William
from Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cys
by Anthony William
Hay House, 2020

Muffins have a very small amount of sugar added, and a minimal amount of mixing is required to develop the gluten appropriately.

“Nutrition and Dietetics' 2007 Ed.2007 Edition” by Mcwilliams, Margaret
from Nutrition and Dietetics’ 2007 Ed.2007 Edition
by Mcwilliams, Margaret
Rex Bookstore, Inc.,

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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25 comments

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  • Made it for breakfast today…. There’s a huge bag of oats lying around so tried this out.

    It is tasty gotta say.

    Some changes I made….I used quick oats, I added two TSP of sugar, I just blitzed the dry ingredients the previous night and left it in the blender…blitzed the wet ingredients in the morning poured it and put it in the oven!

    Since the muffins don’t have oil or butter, they tend to stick to the paper cup if you’re using any.

    The chocolate chips are kinda necessary if you don’t want to have bland muffins.

    Also, I made a small batch so keep an eye on the time coz they could dry out after 20 min.

    But overall, great recipe. Thanks:)

  • Loved it. This helps my after lunch sweet cravings (not a guilty treat to have for myself )I topped with honey, will definitely make again.

  • So I have a question when it comes to your recipe-how much is one cup? I am from Austria and we don’t have „cups“ as measurements��

  • I made these and I’ll have to try again. The 2nd day they was so hard and heavy we threw them at each other just before we trashed them

  • I thankfully stumbled across your video when looking for something totally non related. I only had 2 ripe bananas so added 1/3 cup apple sauce to make up for the 3rd one. I added 1tsp vanilla as suggested by another review. I didn’t have ground flax seed and forgot to add hemp seeds but will next time. I added pumpkin seeds, raisins and cranberries along with dark chocolate chips. I used 1tbsp of cinnamon (3 tsp). These didn’t rise as high as yours but definitely delicious. I like to freeze them so I can grab and go. These are going to be a staple in our house from this day forward. Thank you for posting.

  • As I cant eat oats I made these with flaked millet. They are pretty good. I made small one which is good as they are a bit heavy. I had to drink a lot. But they will be ok. Next time I think I’ll make them with half millet and half sorghum or something, I could even grind the millet flakes. I put chopped apricots in too and some sweetener ( xylitol ). K

  • I made these today. I placed parchment paper in all the muffin cups. However, the muffins were sticking to the parchment paper once baked. How to ensure them coming out smoothly? Please help!

  • Dani…or anyone…could I use rolled oats flour? If yes, do I still use 3 cups? Also, I want to add plant based protein powder and I’m hoping it will still taste delicious. Thank you!!!!

  • That is really cool, how he thought of making 2 seperate batches with and without the chocolate pieces…I do that also in some recipes.. How long will these stay fresh in the refrigerator? Im going on vacation in 7 days and want to make these now before things get too busy to fit in some to take along

  • So I don’t often comment, but this was awful truly. Their were 10 people in my house today including a friend who’s a personal trainer. No one could eat them. The bananas do not make for any sweetness at all. I’ve been on a sugar free diet for about 2 months which is why I tried this recipe…. I do not recommend is just so bad.

  • I didn’t have baking powder so used bi-carb instead, they are the oven now so I hope it’s successful. I’m not a vegetarian but don’t eat meat because of the cost, so variety with sweet potato and greens are essential I’ll be trying a great many of your recipes, simple easy and healthy. Rosemary 70 yrs old. Perth Western Australia

  • Actually you put more chocolate chips batter in the cups than the other batter, I think that’s why they have more volume on the top haha
    Cool recipe, finally one I can reproduce right away without changing every ingredients ahah

  • I make this yummy banana oatmeal OMG! It’s so delicious ������������ my children love it so much���� thank you for your easy recipe all ingredients are not hard to fine here in Philippines ����

  • Metric system is a pain mate, not everyone uses cups! You could put the measurements in grams as well like normal people use in any recipe. This is limiting your audience, it takes 10 minutes just to convert everything!

  • It looks so yummy �� I had espresso chocolate muffin? (whole food) around 7pm? I think I can not sleep well today lol anyway I will try this soon! Thank youuuuu:)

  • I added a tsp of vanilla extract but I still found them a little dry…maybe add a 1/2 cup of applesauce next time as an egg replacement?
    I did add 1/4 cup dried blueberries and 1/4 cup pumpkin seeds. The flavour was a little bland and they were definitely a little dry ��

  • I tried this muffin recipe and it came out beautiful and tasted even more ��. I love how I can be creative with this recipe and add my own ingredients next time I am trying cranberries in this instead of chocolate chips! Highly recommended.

  • Hi Dani, QUESTION: I’d like to add fresh blueberries to these muffins when I make them. Do you think there is a need to adjust the liquid to allow for moisture in the blueberries? If so, what do you think? Cut back some on the almond milk? Thanks!

  • I dont know what i did, but my batter came out so thick i ended up having to use over 0.5cups more of almond milk to get more running consistency like yours… will see how they turn out, fingers crossed!

  • I just made your recipe with a few alterations… I used 1 1/2 cups of oat flour and 1 1/2 cups of almond meal. I added walnuts as the main nut and used a combination of cinnamon, nutmeg and vanilla essence as the spices. Thank you so much for posting, they are one of the best muffins I’ve ever made xxx

  • I made mine with 4 frozen bananas and it was too moist so I added an extra cup of oats. I also used the nature source salad topper in it instead of the chocolate chips. It has pumpkin seeds, sunflower seeds and dried cranberries. It also made 25 cookies.

  • These look amazing! Can’t wait to make these this weekend with a mug of almond milk hot cocoa❤️ thank you so much for this awesome recipe

  • Due to COVID, my partner and I can’t get groceries right now. We have run out of healthy snacks and are tired of trail mix. I made these for us (my partner is gluten-free), and we devoured half of them right out of the pan! So good! Definitely will make these again. So easy and with pantry staples!

  • It would be amazing to see another, maybe more savory muffin for a quick lunch snack on the road. Maybe with zucchini or carrot. That would be amazing!!

  • Yesssir! Another great recipe! Just made these for breakfast for the kids and I. It’s a hit for sure. I might have to start my own Tim Hortons drive through in my garage ����