Here’s another recipe that I switched from whole wheat flour to oat flour with success! This is quickly becoming another morning favorite for breakfasts and snacking. I don’t remember where I got the original recipe, but I think it was from my mom, because these are one of my dad’s favorites!
First, make your oat flour. You need 3 cups of this (measured before grinding). I’ve found it easiest to do this 1 cup at a time in my blender, but if you have a fancier blender or use a food processor, you could probably do more at a time.
Add the remaining ingredients (except chocolate chips) and mix just until combined. If your butter is still warm, mix everything a little bit first and then add it in, so you don’t end up scrambling your eggs (ask me how I know that one). Fold in chocolate chips.
Scoop into greased muffin tin, filling until almost full (because they don’t have gluten to help them rise), and bake at 400°F for 18-22 minutes. Let cool completely before removing from pans. If you take them out while they’re still warm, they’re a crumbly mess, but if you let them cool, they’re moist and delicious baked goods.
Gluten-Free Pumpkin Chocolate Chip Muffins
(makes 24 muffins)
- 3 cups old-fashioned oats, ground into flour, plus additional 1/2 cup oats (unground)
- 4 eggs
- 1-1/2 cups sugar
- 16 oz. pumpkin puree
- 1 tsp. vanilla extract
- 1/2 cup melted butter
- 1/2 cup coconut oil (can replace 1/4 cup with applesauce)
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. salt
- 3/4 cup chocolate chips
Grind oats using a blender or food processor. Mix with remaining ingredients (except chocolate chips) until combined. Fold in chocolate chips. Scoop into greased muffin tins, filling until almost full, and bake at 400°F for 18-22 minutes. Let cool completely before removing from pans.
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