Oat Flour Chocolate Chip Muffins (No Eggs & No Vinegar)
These Oat Flour Chocolate Chip Muffins are a fluffy, moist, and lower-sugar treat made in just one bowl.This simple recipe helps you to achieve a perfect texture without eggs or vinegar and only the need for under a 1/4 cup of sugar for a wholesome treat.
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.