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.
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I love to bake with homemade oat flour! It's easy to make and makes gluten-free baked goods like my Gluten-Free Peanut Butter Blondies, chewy and delicious. Sometimes, I use a specialty flour blend, like for Vegan Gluten-Free Chocolate Cake and Gluten-Free Oatmeal Cookies, but oat flour is usually my go-to.
And homemade oat flour makes these Oat Flour Chocolate Chip Muffins tender, moist, and so delicious. This recipe is quick and easy and packed with chocolate chips and cinnamon. And these muffins freeze well for a grab-and-go breakfast all week long!
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Why You'll Love This Recipe
- This recipe requires just 10 simple, easy-to-find ingredients.
- And this recipe is really easy and perfect for beginner bakers.
- These Oat Flour Chocolate Chip Muffins are completely vegan and gluten-free, so anyone can enjoy them!
- They are tender, moist, and packed with chocolate chips.
- And they freeze well for a quick breakfast all week.
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: The combination of cinnamon and chocolate is underappreciated! It is so delicious in these oat flour muffins and in my Vegan Cinnamon Chocolate Chip Scones.
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! I prefer small chocolate chips in muffins because they distribute better for more chocolate in each bite.
Special Equipment
You'll need a blender or a food processor to make homemade oat flour. I used a Vitamix blender.
How to Make Oat Flour Chocolate Chip Muffins
Step 1. First, make homemade oat flour by adding rolled oats to a blender or food processor and processing on high speed until it resembles flour.
Step 2. Then, into a large bowl, add 2 ¾ cups homemade oat flour, rolled oats, and non-dairy milk.
Stir well and allow this mixture to sit for 10 minutes so the oats and oat flour can hydrate.
Step 3. Next, add the brown sugar, oil, vanilla, cinnamon, and salt. Stir well.
The mixture will be very thick and hard to stir at first. It will take a couple of minutes of stirring for everything to smooth out and come together, but it will!
Step 4. Then, add the baking powder and baking soda and stir until combined.
Step 5. Now, add chocolate chips and fold to distribute.
Step 6. Then, scoop the batter into a lined muffin tin, filling each liner almost to the top.
Top each muffin with a few extra chocolate chips and a sprinkle of rolled oats if desired, and bake in a 350*F oven for 22-25 minutes or until a toothpick inserted into a muffin comes out clean.
Recipe FAQs
Place the muffins in an airtight container and keep at room temperature for up to two days.
Or freeze for up to a month.
Oat flour can make baked goods dry and crumbly because oat flour absorbs more liquid than regular all-purpose flour. To avoid that, these muffins have plenty of moistening ingredients like oat milk, brown sugar, and oil, and a rest time for the oats to absorb plenty of liquid.
Yes! Simply add rolled or quick oats to a blender or a food processor and process on high until they resemble flour.
Expert Tips
Do not skip the soaking time of the oats and oat flour! It's important for the ingredients to hydrate, or you will end up with dry and crumbly muffins.
Fill each muffin tin almost to the top for this recipe! You should get exactly 12 Oat Flour Muffins.
Do not substitute store-bought oat flour for this recipe. It will absorb much more liquid than homemade oat flour.
Looking for More Vegan Muffin Recipes?
If you tried this Vegan and Gluten-Free Oat Flour Chocolate Chip Muffins 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 ¾ teaspoon Cinnamon
- ½ teaspoon Salt
- 1 ½ 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. This allows the oat flour and rolled oats time to hydrate.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 and hard to stir at first, but it will loosen to a smooth muffin batter consistency as you stir. It will take about 2 minutes of stirring.⅔ Cup Brown Sugar, ⅓ Cup Canola Oil, 2 tsp Vanilla Extract, 1 ¾ tsp Cinnamon, ½ tsp Salt
- Add the baking powder and baking soda and stir well to combine. Then, add the chocolate chips and stir to distribute.1 ½ tsp Baking Powder, ¼ tsp 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 and chocolate chips (optional).2 Tbsp 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.