These tasty Oat Flour Chocolate Chip Muffins are loaded with natural ingredients—the perfect snack for all ages!
Every year on Christmas morning, my mom would bake her holiday specialty—a steaming loaf of chocolate chip zucchini bread. After we opened our presents, my siblings and I would go through a loaf (or two) as we spent the rest of the day enjoying our time together. While I still look forward to my mom’s zucchini loaf every year, I recently found myself searching for something similar I could prepare on my own.
These oat flour chocolate chip muffins really fit the bill for me—reminiscent of my mom’s baking but easy to make all year round. Loaded with natural ingredients, these muffins deliver plenty of nutrients without compromising on flavor.
With oat flour, plain kefir, coconut sugar, and raw organic cane sugar, it’s easy to see why this muffin recipe is a winner. The oat flour gives these goodies a hearty texture with a subtle nutty flavor. Coconut oil keeps these muffins moist, while the coconut sugar adds the perfect amount of sweetness. Enjoy this treat with your morning coffee, as a midnight snack, or as an after-school bite with the kids.
Are Oat Flour Chocolate Chip Muffins Healthy?
These oat flour chocolate chip muffins are loaded with natural, nutrient-rich ingredients. Oat flour is high in fiber, gluten-free, and a good source of iron. The fermented milk beverage kefir contains calcium and vitamin D and is an excellent source of probiotics. To make this recipe suitable for vegan diets, be sure to use plant-based kefir and chocolate chips as well as a vegan-friendly egg substitute. I recommend using flaxseed for this—simply replace each egg with one tablespoon of ground flaxseed mixed with about three tablespoons of water. Allow this mixture to gel for five to ten minutes and then incorporate it in place of the eggs.
What In The World Is Kefir?
One of the not-so-secret ingredients in this recipe is kefir, a fermented dairy drink. This drink appears similar to drinkable yogurt, but it has a more tangy flavor and a thinner consistency. Historians believe that kefir originated in the Caucasus Mountains over 2,000 years ago. It was originally used both as a food and as a form of holistic medicine. Kefir became popular in Russia in the early 1900s, when Russian scientists began studying the health benefits of this drink. After Russian doctors began promoting kefir as a treatment for digestive issues, the popularity of this drink spread worldwide. Kefir is now known as a good source of probiotics, which can help promote gut health. Today, kefir is sold in stores around the world and used in baked goods, smoothies, salad dressings, and more.
How Do I Store Leftovers?
To store any leftovers, first make sure that your muffins have cooled to room temperature. After this, you can transfer your leftover muffins to an airtight container and store them at room temperature for 3 days. You can also store them in the fridge for up to 1 week or in the freezer for up to 3 months.
Serving Suggestions
These versatile chocolate chip muffins can be enjoyed with a wide range of accompanying dishes. If you’re planning to serve these at breakfast, I recommend pairing them with a Yogurt Parfait or Strawberry Yogurt. For an afternoon treat, you could serve your muffins with a Chai Latte or Caramel-Vanilla Iced Coffee. If you prefer to serve this dish as part of a decadent dessert, you could also try pairing it with Chocolate Mousse or Chocolate Crème Brûlée.
Ingredients
- 2 cups oat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut sugar
- 3/4 cup organic plain kefir
- 1/4 cup coconut oil melted
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/3 cup mini chocolate chips
- 1 tablespoon raw organic cane sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together all the ingredients up to the chocolate chips.
- Add the dry ingredients into the wet and whisk until just moistened—the batter should have some very small lumps. Gently fold in the chocolate chips. The batter will seem quite thin.
- Cover and refrigerate for 1 hour.
- Once chilled, preheat your oven to 450°F and spray a muffin pan with cooking spray.
- Scoop the batter into 10 cavities, filling them about 2/3 of the way full. Sprinkle with the cane sugar.
- Bake for 5 minutes. Then, reduce the temperature to 375°F and cook an additional 15-17 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 30 minutes. Then transfer to a cooling rack to cool completely.
- Serve and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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