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!
- 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)
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Preheat the oven to 350°F and line 9 cups** of a muffin tin with papers.
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Stir the milk, coconut oil, maple syrup, vanilla extract and vinegar together in a small container or liquid measuring cup.
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In a large mixing bowl, whisk together the oat flour, baking powder, brown sugar, cinnamon, and salt.
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Add the milk mixture to the flour and whisk everything together just until the batter is smooth.
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Fold in the chocolate chips.
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Divide the batter evenly among the muffin cups. Sprinkle the tops with the rolled oats.
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Bake the muffins until the tops are set, about 20 minutes.
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Transfer the muffin tin to a cooling rack and let the muffins cool a bit before removing them from the tins.
* 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.