-
-
My review
Gluten-Free Choc Chip Oatmeal Muffins
0
celenacollins
"I took the original recipe found on this site and changed it up to be gluten-free and lower in sugar/fats. These muffins were highly praised, thinking these were too good to be gluten-free! I prefer to cut the fats and sugars in half by using applesauce and agave nectar."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 195Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
- Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
You might also like
Footnotes
- Editor's Note:
- Make sure to use gluten-free oats to keep this recipe completely gluten-free.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2122 Ratings
-
-
-
-
-
Most helpful positive review
11/5/2017
I used Bob's Red Mill 1 to 1 Baking Flour, cut the sugar in half (per several reviews) and it was plenty of sugar. Since I didn't have quite the amount of chocolate chips, I used a bit less and ...
Most helpful critical review
6/19/2016
I substituted coconut flour in this recipe, and I think that was a mistake. I did not realize how absorbent coconut flour is, and my muffins are like little bread lumps. Perhaps I'll use a mixtu...
Most helpful
Most positive
Least positive
Newest
6/19/2016
I substituted coconut flour in this recipe, and I think that was a mistake. I did not realize how absorbent coconut flour is, and my muffins are like little bread lumps. Perhaps I'll use a mixtu...
11/5/2017
I used Bob's Red Mill 1 to 1 Baking Flour, cut the sugar in half (per several reviews) and it was plenty of sugar. Since I didn't have quite the amount of chocolate chips, I used a bit less and ...
11/19/2016
Great tasting muffin! When I cooked them for 25 minutes they came out a little burnt so I would suggest cooking them for 20 minutes and keeping a careful eye on them
6/30/2014
A nice gluten-free muffin! I found them too sweet with 3/4 cup brown sugar, so I will cut it down to 1/2 cup next time. When I looked at the original recipe,1/4 c. of the brown sugar was origina...
12/31/2018
I used Turbinado sugar and 3 Tbsp of maple syrup in place of the brown sugar. Added dried cranberries, pineapple and blueberries. Used avocado oil vs. butter and nutmeg vs. allspice. Came out d...
12/9/2018
My non gluten free coworkers love these muffins. I have used both regular and chunky applesauce with success.
8/25/2018
I only put in 1/3cup of sugar and 1/4cup chocolate chips (2eggs not 1) and it was still sweet but I loved them going to be making them again