Tender, sweet, and studded with chocolate chips, these oat flour chocolate chip muffins are easy to make and they are the perfect oat flour muffin.

Oat Flour Muffins

Oat flour is inexpensive and simple to make at home. We love making oat flour muffins. Oat flour muffins have a sweet and nutty flavor and they are wholesome and nutritious.

Oat flour absorbs the liquid ingredients more than other gluten free or regular flours. Oat flour is not a 1-to-1 for regular flours, starches, or for nut flours.

In many cases you can sub it with luck, but it’s best to use a recipe for oat flour muffins rather than sub in the oat flour.

Ingredients in Oat Flour Muffins

Oat Flour – Make sure to use fine ground oat flour. If you’re gluten free, use gluten free oat flour.

Salt – Don’t omit the salt. It’s a flavor enhancer and it’s important in this recipe.

Baking Soda – Double check to make sure your baking soda isn’t expired.

Oil – You can use your oil of choice, or melted and cooled butter.

Maple Syrup – Use pure maple syrup. You can also use granulated sugar.

Eggs – The eggs act as an important binder in this oat flour chocolate chip muffin recipe. For that reason, I haven’t tested a substitution yet.

Vanilla Extract – Vanilla adds flavor and brings these oat flour muffins to a whole new level.

Chocolate Chips – Don’t leave out the chocolate chips! They really add to the flavor.

If you have any questions, please leave a comment below and I will get back to you.

How to make Oat Flour Muffins

1. Add the oat flour, baking soda, and salt to a medium mixing bowl and whisk until combined.
2. Add the oil (or butter), maple syrup (or sugar), eggs, and vanilla to a separate large mixing bowl.
3. Mix until combined.
4. Add the dry ingredients to the wet ingredients.
5. Mix just until combined. Don’t overmix.
6. Add the chocolate chips. Stir just until they are evenly incorporated into the batter.
7. Let the batter rest for 5-10 minutes.
8. Spoon batter evenly into the paper liners. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.

Working with Oat Flour

Oat flour weighs about 90g. for one cup. When working with oat flour, make sure you shake or stir the oat flour to add air. Then spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour.

If you add to much oat flour to your oat flour chocolate chip muffins, the batter will be dry and your muffins will be dry and dense.

Tips for making oat flour muffins

• Double check that your oats or oat flour are still good and they haven’t gone rancid.
• Spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour. Weighing it is best.
• Don’t overmix.
• Let the batter rest for 5-10 minutes to allow the oat flour to absorb the liquid ingredients.

How to make Oat Flour

You can make your own oat flour. With a few simple steps and a food processor, you can make as much or as little as you want.

Did you make these oat flour chocolate chip muffins? Leave a comment below and let me know what you thought.

Yield: 12

Oat Flour Chocolate Chip Muffins

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Tender, sweet, and studded with chocolate chips, these oat flour chocolate chip muffins are easy to make and they are the perfect oat flour muffin.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 2 cups (180g.) oat flour (if you are using measuring cups, whisk the flour then spoon it into the measuring cup)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup oil of choice (or melted and cooled butter)
• 1/2 cup pure maple syrup (or granulated sugar)
• 2 teaspoons vanilla extract
• 3 eggs, room temperature
• 1/2 cup chocolate chips (or more if you like)

Instructions

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. Add the oat flour, baking soda, and salt to a medium mixing bowl and whisk until combined.
3. In a separate large mixing bowl, combine the oil (or butter), maple syrup (or sugar), eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients. Mix just until combined. Don't overmix.
5. Add the chocolate chips. Stir just until they are evenly incorporated into the batter.
6. Let the batter rest for 5-10 minutes.
7. Spoon batter evenly into the paper liners.
8. Bake for 18 minutes or until the centers are set. Don't overbake.
9. Remove from the oven and cool before serving.
10. Store in an airtight container for up to 3 days.

Notes

• These muffins dry out quickly. They are best enjoyed within a couple of days.
• Use medium size eggs. It's okay if the eggs are large - it won't impact the batter but the chocolate chips might sink.
• Double check that your oats or oat flour are still good and they haven't gone rancid.
• Spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour. Weighing it is best.
• Let the batter rest for 5-10 minutes.
• Don't overmix the batter.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 117mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.