I can’t wait for you to experience the incredibly fluffy and moist quality of these oat flour chocolate chip muffins – all without the need for eggs or any type of vinegar.
During this recipe-creation journey so far, I’ve spent years experimenting with egg-free baking. Who knew that sometimes you don’t even need to add vinegar on top of it?
I really thought that adding vinegar (namely apple cider vinegar, because of its mild flavorless quality) was a must to ensure a perfectly moist and light texture. Especially with eggless baking.
For this muffin recipe, I decided to just skip the vinegar and let the cards fall where they may; so to speak. That’s what’s fun about creating recipes, to me. Just experimenting with omitting certain ingredients to see how the final result comes out.
And most of the time, being pleasantly surprised at the outcome. Just goes to show: don’t just go with everyone else’s flow, when you can start your own revolution.
Another thing you’ll love about this recipe, other than that’s it’s a super easy one; is that you only need one bowl. Just imagine not having to worry about getting out an extra bowl to clean, right? A recipe that conveniently needs only one bowl, and the result is some of the most scrumptious muffins ever!
How to Make These One-Bowl Oat Flour Muffins (With Those Yummy Chocolate Chips)
I recommend having all the ingredients you’ll need already set out before you start making this recipe, including the milk; since it incorporates better at room temp. But, if you’re short on time, you can warm the milk (dairy or non-dairy) in the microwave for a few seconds.
I do this trick a lot to speed up the process instead of waiting around for it to come to the right temperature; which usually takes around 30 – 40 minutes. If you prefer now to use a microwave, just heat up the milk on the stove for a couple of minutes on very low heat.
Ok, lets’ get you on track here. For this recipe, you need a large mixing bowl since all the ingredients will be in there. The first step involves adding all of the dry ingredients, including the chocolate chips; and whisking everything together until well combined.
For this step, you can use a whisk, or do as I do; and use a fork. It helps to break up large lumps just the same as using a whisk.
The Low-Sugar Secret of These Oat Flour Chocolate Chip Muffins
(Only 3 1/2 Tablespoons!)
I chose oat flour for this recipe not just for the fluffy moist texture it imparts; but also because it has a natural subtle sweetness that’s not found in regular white flour.
This revelation allowed me to scale back the amount of sugar needed to just 3 1/2 tablespoons for the whole batch. It’s just enough sweetness to make them feel like like a treat while avoiding a potential sugar crash.
Now, onto the addition of the wet/liquid ingredients. The stage was already set with the dry ingredients, now all you have to do is just add your milk, *avocado oil (or any other similar type oil you prefer) and a couple of other simple wet ingredients.
You just add them to the dry ingredients, and combine until the batter is mostly smooth. While you’re stirring everything together, make sure to reach the bottom of the bowl to catch all the flour and other dry ingredients.
This simple act ensures a batter that is thoroughly combined, with no raw pockets of flour to interrupt your eating experience.
*As for the avocado oil, I usually use organic; due to the regular kind containing pesticides and other artificial additives. It’s more natural and hasn’t been exposed to synthetic or unnatural components (source).
This is just my recommendation that it’s better to use an organic variety, but you’re free to use any oil you’d like – whether it’s avocado or any other vegetable oil you have on hand.
This is how your batter will look after all the ingredients are combined. The batter is of a thicker consistency than some muffin batters. This consistency is what contributes to the fluffy and moist texture of the finished product. Isn’t it a relief to not have to get out a mixer to make this batter?
That’s how simple these muffins are, to make. On top of that, no eggs needed – which means not having to fish around for a piece of broken egg shell. I’m sure you’re a pro at cracking eggs, though; just saying for those times when it does happen. To the best of us..
Unlike many egg-free baked goods, these muffins aren’t delicate at all. They are perfectly sturdy and ready to be devoured right out of the oven (after a few minutes of cooling (if you have the patience). Any leftovers can be stored in an airtight container at room temp for up to 2 days for the best taste.
For longer-lasting freshness, another option is to refrigerate them for a few days for an easy grab-and go breakfast. I personally love to heat one in the microwave for a couple of seconds to revive that chocolatey goodness!
Leave a comment or rating if you enjoyed this recipe. Thanks and be blessed!
Oat Flour Chocolate Chip Muffins (No Eggs & No Vinegar)
Equipment
- Large Mixing Bowl
- Whisk or Stainless Steel Fork
- Standard 12-cup Muffin Pan or 2 6-cup pans
- Paper Liners optional
Ingredients
- 3/4 cup oat flour
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3 1/2 tbsp sugar add in an additional 1/2 tsp if desired
- 2 tbsp chocolate chips semi-sweet or dark per your preference plus more for topping your muffins with, if desired
- 1 cup and 3 tbsp dairy or dairy-free milk
- 1/4 cup and 1 tbsp avocado or other light-cooking oil
- 3/4 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees. Add liners to your muffin pans and spray lightly with oil, if desired. Set aside.
- Add all the dry ingredients to the large bowl (flour thru chocolate chips). Whisk until mixture is completely combined. Or you can use a fork to do this.
- Add in the remaining wet ingredients. Combine just until the batter comes together, making sure to catch any flour lingering at the bottom of the bowl. The batter will be on the thicker side, but you can add a touch more milk if necessary.
- Spoon or scoop the batter into the muffin pans, filling them about 3/4 high. Sprinkle a few chocolate chips on top, if desired.Bake for around 23-24 minutes tops. (At the 23 minute mark, test the doneness with a toothpick). Bake for another 1/2 minute more if necessary.
