These oat flour muffins are soft, delicious, and bursting with rich chocolate chips! They're easy to make and perfect for breakfast or an afternoon treat. Oh, and because they're vegan and gluten-free, these oatmeal muffins can be enjoyed by all!
Oat flour is one of my favorite baking flours, and it probably doesn't get quite enough love on this site. I'm truly sorry about that, and well, hoping I can make it up to you today with this absolutely scrumptious oat flour muffin recipe!
There are a bunch of things I love about oat flour. For one, it's naturally gluten-free, so I can bake up a batch of oat muffins that everyone can enjoy! For another, I just love the texture it gives my baked goods. These muffins are soft and moist and remind me a little bit of cakey chocolate chip cookies.
Plus I like to think that oat flour baked goods are a tad healthier than those made with wheat flour. Win-win!
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Ingredients You'll Need
- Non-dairy milk. Just about any variety that's unsweetened and unflavored will work! Try soy milk, almond milk, or cashew milk.
- Coconut oil. Feel free to substitute with your favorite baking oil, such as canola or vegetable oil.
- Maple syrup. Agave can be substitute, but I love the flavor that maple gives these muffins.
- Vanilla extract.
- White vinegar. Apple cider vinegar can also be used if that's how you roll.
- Oat flour. Look for certified gluten-free oat flour to keep these muffins gluten-free. If oat flour isn't something you normally buy, feel free to make your own by blending up rolled oats in a food processor. Just make sure you measure for the recipe after blending, as the volume will go down a bit during blending.
- Brown sugar. Buy organic sugar to keep the recipe vegan.
- Baking powder.
- Cinnamon.
- Salt.
- Vegan chocolate chips. I used Enjoy Life brand Mega Chunks.
- Rolled oats. These are just for topping, so you can skip them if you'd like. If you do use them, make sure they're certified gluten-free if needed.
How to Make Oat Flour Muffins
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
- Stir the liquid ingredients together in a small container: milk, oil, maple syrup, vanilla and vinegar.
- Whisk the dry ingredients together in a large bowl: oat flour, brown sugar, baking powder, cinnamon, and salt.
- Pour the liquid ingredients into the dry and whisk everything together. Keep whisking until all the lumps are gone, but don't overdo it or you risk having your baking powder fizz out (resulting in flat muffins).
- Fold in the chocolate chips.
- Divide the batter among paper-lined muffin cups, then sprinkle the tops with rolled oats.
- Bake the muffins until the tops are set and lightly golden.
- Transfer the tin to a cooling rack when the muffins are done. Your oat flour muffins will need to cool for a bit before you can take them out of the tin. If you remove them too soon they might fall apart!
Shelf-Life & Storage
Vegan oat flour muffins will keep in a sealed container at room temperature for 3 to 4 days, or in the freezer for up to 3 months.
Frequently Asked Questions
They are if you use certified gluten-free oat flour and rolled oats!
Wheat flour can't normally be substituted directly for oat flour in baked goods. You'd probably need to adjust the amount to make the recipe work, but I can't say just how much less without some experimentation.
Oat flour baked goods are generally a bit denser than those made with wheat flour. I happen to enjoy this! They also have a more tender crumb due to the lack of gluten.
More Vegan Muffin Recipes
- Vegan Blueberry Muffins
- Vegan Banana Muffins
- Vegan Carrot Muffins
- Vegan Chocolate Muffins
- Vegan Pumpkin Muffins
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Chocolate Chip Oat Flour Muffins
Ingredients
- ¾ cup unsweetened and unflavored non-dairy milk, room temperature
- â…“ cup coconut oil, melted
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- ½ teaspoon white vinegar
- 2 cups oat flour*
- ¼ cup organic brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 ¼ cups vegan chocolate chips
- 2 tablespoons certified gluten-free rolled oats (optional, for topping)
Instructions
- Preheat the oven to 350°F and line 9 cups** of a muffin tin with papers.
- Stir the milk, coconut oil, maple syrup, vanilla extract and vinegar together in a small container or liquid measuring cup.
- In a large mixing bowl, whisk together the oat flour, baking powder, brown sugar, cinnamon, and salt.
- Add the milk mixture to the flour and whisk everything together just until the batter is smooth.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups. Sprinkle the tops with the rolled oats.
- Bake the muffins until the tops are set, about 20 minutes.
- Transfer the muffin tin to a cooling rack and let the muffins cool a bit before removing them from the tins.
Notes
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I don't normally use coconut milk. What type does this recipe call for? Do you think it would be ok to just use all almond milk? Thanks.
The full-fat kind you'd find in a can. You could substitute almond milk, but they might not come out as moist because it does't have as much fat as coconut milk. It that happens you might want to increase the oil content a bit. I hope that helps! Enjoy!
I used Ripple pea protein milk and coconut yogurt and it came out great!
Oatmeal is always great, I love its benefits for our health
Me too!