Gluten Free Double Chocolate Chip Oat Muffins

Looking for a great gluten free muffin? Well then, you've come to the right place! I give you: gluten free double chocolate chip oat muffins! These muffins are rich, moist, perfectly sweet, and are loaded with chocolate.

Making double chocolate oat muffins

This recipe makes 7 delicious, chocolatey muffins. To make a batch, here are all of the ingredients you'll need:

• Oat flour

• Cocoa powder

• Baking powder

• Baking soda

• Salt

• Eggs

• Melted butter

• Dark brown sugar

• Buttermilk

• Vanilla extract

• Chocolate chips

You will also need a large mixing bowl, small bowl, sifter, whisk, spatula, muffin pan, and muffin cups.

For this recipe, you can use store bought or homemade oat flour. I personally love using Bob's Red Mill oat flour. Making oat flour is fairly simple, but with this flour, all the work is already done for you. Score!

Tips for the best gluten free muffins

Use a sifter for your dry ingredients. Because oat flour and cocoa powder can get a bit clumpy, and because you don't want to over mix your muffin batter, I like using a sifter for my dry ingredients. Once all of the dry ingredients are sifted in the bowl, it is easy for fold everything together.

Coat the chocolate chips in oat flour. Coating them in little bit of oat flour will help prevent them from sinking to the bottom of the muffins while they bake!

Let your batter rest for 5-10 minutes before scooping. Oat flour is very absorbent. Giving the finished batter a few minutes to rest after mixing will give the flour a chance to start absorbing some of the liquid in the batter.

Happy baking! ♥

Gluten Free Double Chocolate Chip Oat Muffins

Recipe by Chrissy

Servings

7

muffins

Prep time

15

minutes

Cooking time

22

minutes

Total time

37

minutes

Ingredients

• 1 ¼ cup + 1 tablespoon oat flour

• 6 tablespoons cocoa powder

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 2 eggs

• ¼ cup unsalted butter, melted

• ½ cup packed dark brown sugar

• ½ cup buttermilk

• ¾ teaspoon vanilla extract

• ½ cup chocolate chips, plus more to top

Directions

• Preheat your oven to 375°F. Line a muffin pan with paper liners, spacing every other cup, plus 1 (making seven). Set aside.
• In a large bowl, whisk together the eggs, melted butter, dark brown sugar, buttermilk, and vanilla extract.
• Using a sifter, sift together the 1 ¼ cup oat flour, cocoa powder, baking powder, baking soda, and salt. Using a spatula, fold in the sifted dry ingredients, until almost combined.
• In a separate small bowl, mix together the chocolate chips and the additional 1 tablespoon of oat flour. Toss the chocolate chips until they're coated. Add the chips to the muffin batter, and continue folding, until everything is just mixed together.
• Allow muffin batter to rest for 5-10 minutes before scooping into muffin cups. Once rested, give it a good stir or two. Scoop even amounts of batter into each cup. Top with more chocolate chips, if desired.
• Bake for 20-22 minutes. Muffin tops should spring back to the touch.
• Enjoy warm, or allow to cool before eating!