Gluten Free Oatmeal Chocolate Chip Muffins | Virtually Homemade: Gluten Free Oatmeal Chocolate Chip Muffins

Tuesday, March 10, 2015

Gluten Free Oatmeal Chocolate Chip Muffins

I woke up last Sunday morning craving something sweet, chocolatey, light, fluffy yet full of texture. On my gluten free diet I will get these attacks of just wanting something really "gluteny", especially in the morning. The great thing is, if you're willing to put in a little work, you can create an amazing muffin that doesn't need gluten at all.

I adapted this recipe from the Bob's Red Mill website. It's not an original recipe from them, but a favorite one sent in from a customer. I tweaked it a bit. I added chocolate chips because I love chocolate in the morning, especially with a strong cup of coffee. I also used all GF oat flour instead of all purpose. I love the light and fluffy texture of whole grain oat flour. It truly makes the perfect muffin.

These muffins are moist and dotted with chewy pieces of oats and sweet bits of chocolate. I recommend making them right away or at least this weekend. Serving them up with bacon, coffee and fresh squeezed orange juice makes them extra special!

Gluten Free Oatmeal Chocolate Chip Muffins

Prep time: 15 minutes
Cook time: 20 to 25 minutes
Yield: 9 to 12 muffins
  • 1 large egg
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup gluten free quick oats
  • 1 teaspoon vanilla extract
  • 1 cup plain yogurt
  • 1 teaspoon baking soda
  • 1 cup gluten free oat flour (or GF all purpose flour)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon xantham gum
  • 1 cup mini semi sweet chocolate chips
Baking Directions
1. Preheat oven to 350°F. Lightly grease a 12-cup muffin pan or use foil liners; set aside.
In a large bowl, beat together the egg, brown sugar, and oil. Stir in the oats and vanilla.

2. In a separate bowl, mix together the yogurt and baking soda; set aside.

3. Sift together the oat flour, baking powder, salt, and xanthan gum. Add to the egg-sugar mixture alternately with the yogurt mixture. Stir in chocolate chips.

4. Fill the muffin cups and bake for 20-25 minutes, until the muffins are lightly browned. Remove from the pan and cool on a wire rack. Makes 12 muffins or 9 larger ones (baking time the same).