Oat Flour Chocolate Chip Muffins

These oat flour chocolate chip muffins are made without any refined flour or sugar, for a healthier option packed with plenty of chocolate!

Course Breads, Breakfast, Snack

Cuisine American

Keyword healthy chocolate chip muffins, healthy oatmeal chocoalte chip muffins, oat flour chocolate chip muffins, oat flour muffins

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 232kcal

Author Kelli Shallal MPH RD

Preheat oven to 350F.
In a large bowl, whisk together maple syrup, eggs, unsweetened vanilla almond milk, and vanilla. Set aside.
Mix oat flour, baking soda, baking powder, and salt.
Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny but should have some resistance.
Let the mixture sit for five minutes to seven minutes. Fold in half the chocolate chips.
Spray muffin tin holes with cooking spray or grease with oil.
Divide batter between the muffin tins.
Sprinkle the top with the remaining chocolate chips.
Bake for 18-20 minutes until inserted toothpick comes out clean. Flip tray halfway through to promote even baking. DO NOT OVERBAKE. They will be dry and crumbly if you overbake them!
Let cool completely, then remove from the muffin tin. I store mine in the fridge for up to two weeks, on the counter they only last a few days. You can also freeze for up to six months!

Store in the fridge for up to 2 weeks, or the freezer for up to six months.