These Oat Flour Chocolate Chip Muffins are vegan and gluten-free and require no specialty flours- just rolled oats! They are soft, delicious and easy to make.
When I make gluten-free baked goods, I love to bake with homemade oat flour! Its easy to make and makes gluten-free baked goods chewy and delicious. Sometimes, I will use a specialty flour blend like I did for my Vegan Gluten-Free Chocolate Cake, and Gluten-Free Oatmeal Cookies, but usually oat flour is my go-to.
I've used it to make my Gluten Free Peanut Butter Blondies and my Gluten Free Oat Flour Pumpkin Blondies. Both are super chewy and SO good. And I love that you need no xanthan gum!
And for these vegan and gluten free oat flour chocolate chip muffins, you only need homemade oat flour to bake a muffin that is soft, fluffy and absolutely delicious!
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Ingredients
Homemade Oat Flour: No specialty gluten-free flours needed! The flour in this recipe is oats ground in a blender or food processor.
Rolled Oats: I also add some whole rolled oats for texture.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Cinnamon: For a little extra flavor.
Mini Chocolate Chips: If you can't find mini chocolate chips, I recommend chopping a 3 ounce chocolate bar into the size of mini chips!
How to Make Homemade Oat Flour
Here is how to make homemade gluten free oat flour for this Vegan Oat Flour Chocolate Chip Muffin recipe:
First, add about 2 ¾ cups of gluten free oats to a blender or food processor.
Next, blend or process until the oats reach a flour like consistency.
Finally, measure the correct amount of oat flour for this recipe using the spoon and level method.
Instructions
The mixing method for these vegan and gluten free Oat Flour Chocolate Chip Muffins is a little different so i'll walk you through it.
First, into a large bowl, add the homemade oat flour, rolled oats and non-dairy milk. Stir and allow this mixture to sit for 10 minutes so the oats and oat flour can hydrate.
Next, add the brown sugar, oil, vanilla, cinnamon and salt. Stir well. The mixture will look very thick at first. This step will take a couple minutes of stirring for everything to come together, but it will!
Then, add the baking powder and baking soda and stir until combined.
Now, add chocolate chips and fold to distribute.
Finally, scoop the batter into a lined muffin tin, filling each cavity almost to the top, and bake!
Expert Tips
Do not skip the soaking time of the oats and oat flour! Its important for them to hydrate or you will end up with dry and crumbly muffins.
Fill each cavity of the muffin tin almost to the top for this recipe!
DO NOT substitute store bought oat flour for this recipe. It will absorb much more liquid than homemade oat flour.
Special Equipment
You will need either a food processor or a blender to make the homemade oat flour.
Storage
To store, place the vegan and gluten free Oat Flour Chocolate Chip Muffins in an airtight container and keep at room temperature for up to two days.
Or freeze for up to a month.
Looking for More Vegan Muffin Recipes?
If you tried this Vegan Leek Risotto recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Oat Flour Chocolate Chip Muffins (Vegan & Gluten Free!)
Equipment
- 1 Food Processor or Blender
- 1 Large Mixing Bowl
- 1 Rubber Spatula
- 1 12- Cup Muffin Tin
- 12 Paper Liners
- Measuring Cups and Spoons
Ingredients
- 2 ¾ Cups Homemade Oat Flour see note
- ½ Cup Old Fashioned Rolled Oats
- 1 ¼ Cup Non-Dairy Milk
- ⅔ Cup Brown Sugar
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
- 1 ½ teaspoon Cinnamon
- ½ teaspoon Salt
- 1 ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ Cup Mini Chocolate Chips see note!
To Garnish
- 2 tablespoon Rolled Oats optional
Instructions
- In a large bowl, combine homemade oat flour, rolled oats and non-dairy milk. Stir well and let sit for 10 minutes.2 ¾ Cups Homemade Oat Flour, ½ Cup Old Fashioned Rolled Oats, 1 ¼ Cup Non-Dairy Milk
- Meanwhile, preheat oven to 350* and line a muffin tin with 12 liners.
- Into the bowl with the oat mixture, add brown sugar, oil, vanilla, cinnamon and salt. Stir well. It will be very thick at first, but it will loosen to a muffin batter consistency as you stir. It will take about 2 minutes of stirring.⅔ Cup Brown Sugar, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract, 1 ½ teaspoon Cinnamon, ½ teaspoon Salt
- Add the baking powder and baking soda and stir well to combine. Then add the chocolate chips and stir to distribute.1 ¾ teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¾ Cup Mini Chocolate Chips
- Scoop the batter into the prepared muffin tin. Fill each cavity almost all the way full. Top each muffin with a sprinkle of rolled oats (optional).2 tablespoon Rolled Oats
- Bake in a 350* oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool slightly and enjoy!
Amy says
These are baking up beautifully as I speak and I’m not hesitating to review before they are done bc the batter was delicious and they are rising nicely. I searched for a simple gf oat flour muffin recipe without eggs or flax “eggs” and finally found this one. I’m making the muffins for a holiday brunch, so I doubled the recipe (which made the stirring a good arm workout), added ginger and cloves along with the cinnamon, and swapped the chocolate chips for fresh cranberries tossed with the juice of the orange, sugar, and a bit of guar gum to thicken up any excess liquid. Topped with a sprinkle of oats, as suggested, and some coarse sugar for sparkle. I am watching my oven as though it were a TV and will definitely be setting aside a few of these beauties for my family.
So excited to explore more of this site - I loved the simplicity of the ingredients in this recipe.
Megan Calipari says
Those additions sound incredible! Thanks so much for the comment and enjoy your muffins!
Camille says
Thanks for the recipe! Tried and they taste good! Will make them again.