• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Breakfast / Chocolate Chip Oat Flour Muffins

    LAST UPDATED: January 28, 2022 • FIRST PUBLISHED: January 28, 2022

    Chocolate Chip Oat Flour Muffins

    Jump to Recipe Print Recipe

    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!

    Chocolate Chip Oat Flour Muffins and strawberries on a white wooden surface.

    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!

    Jump to:
    • Ingredients You'll Need
    • How to Make Oat Flour Muffins
    • Shelf-Life & Storage
    • Frequently Asked Questions
    • More Vegan Muffin Recipes
    • Chocolate Chip Oat Flour Muffins

    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.
    Stack of three oat flour muffins with strawberries in the background.

    How to Make Oat Flour Muffins

    The following 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).
    Liquid ingredients being poured into a bowl of dry ingredients with whisk.
    • Fold in the chocolate chips.
    Hand stirring chocolate chips into muffin batter.
    • 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!
    Chocolate Chip Oat Flour Muffins in a tin on a cooling rack.

    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

    Are these oat muffins gluten-free?

    They are if you use certified gluten-free oat flour and rolled oats!

    Can I make these muffins using wheat flour?

    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.

    What is the texture of oat flour muffins like?

    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.

    Chocolate Chip Oat Flour Muffins on a white dish.

    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!

    Oat Flour Muffin on a White Surface.
    5 from 2 votes
    Print

    Chocolate Chip Oat Flour Muffins

    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!

    Course Breakfast, Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 9 muffins
    Calories 240 kcal
    Author Alissa

    Ingredients

    • ¾ cup unsweetened and unflavored non-dairy milk, room temperature
    • ⅓ 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)
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350°F and line 9 cups** of a muffin tin with papers.

    2. Stir the milk, coconut oil, maple syrup, vanilla extract and vinegar together in a small container or liquid measuring cup.

    3. In a large mixing bowl, whisk together the oat flour, baking powder, brown sugar, cinnamon, and salt.

    4. Add the milk mixture to the flour and whisk everything together just until the batter is smooth.

    5. Fold in the chocolate chips.

    6. Divide the batter evenly among the muffin cups. Sprinkle the tops with the rolled oats.

    7. Bake the muffins until the tops are set, about 20 minutes.

    8. Transfer the muffin tin to a cooling rack and let the muffins cool a bit before removing them from the tins.

    Recipe Notes

    * If you'd like to make your own oat flour, you can do so by blending rolled oats to a fine powder in a food processor. 

    ** You can make a dozen smaller muffins if you prefer, but they'll probably need a bit less time in the oven. Begin checking them after 15 minutes.

    Nutrition Facts
    Chocolate Chip Oat Flour Muffins
    Amount Per Serving (1 muffin (1/9 total recipe))
    Calories 240 Calories from Fat 106
    % Daily Value*
    Fat 11.8g18%
    Saturated Fat 8.3g42%
    Sodium 151mg6%
    Potassium 217mg6%
    Carbohydrates 30.8g10%
    Fiber 3g12%
    Sugar 14.5g16%
    Protein 3.5g7%
    Calcium 108mg11%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « 15 Amazing Seitan Recipes
    Rich & Comforting Vegan Potato Leek Soup »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Oatmeal says

      January 27, 2015 at 12:14 am

      Oatmeal is always great, I love its benefits for our health

      Reply
      • Alissa Saenz says

        January 27, 2015 at 7:58 am

        Me too!

        Reply
    2. Amanda says

      March 17, 2015 at 9:50 pm

      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.

      Reply
      • Alissa Saenz says

        March 18, 2015 at 3:01 pm

        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!

        Reply
      • Terra Bundance says

        June 02, 2019 at 2:08 pm

        I used Ripple pea protein milk and coconut yogurt and it came out great!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    122 shares
    • 45