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My review
Gluten-Free Choc Chip Oatmeal Muffins
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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."
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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.
Footnotes
- Editor's Note:
- Make sure to use gluten-free oats to keep this recipe completely gluten-free.
Nutrition Facts
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Reviews
Read all reviews 1819 Ratings
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Most helpful positive review
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
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...
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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...
11/19/2016
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...
7/22/2018
I used coconut flour and pumpkin spice ( I didn't have all spice on hand) and baked extra 5 minutes. They were delicious.
1/18/2018
Good base recipe but too sweet as written — I made it a couple of different ways. The most successful had a number of differences: 1) I used whole wheat regular flour; 2) I used coconut oil, no...
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 ...