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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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.

Editor's Note:

Make sure to use gluten-free oats to keep this recipe completely gluten-free.

Nutrition Facts

195.3 calories; 2.1 g protein; 29.9 g carbohydrates; 25.7 mg cholesterol; 154.7 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/06/2017
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 will probably cut in half next time since my gluten free son eats these as part of a breakfast he did exclaim several times "these are the best muffins ever!". Read More
(1)

Most helpful critical review

Rating: 3 stars
06/19/2016
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 mixture of coconut flour and flax meal next time. My family is brand new to the world of gluten free foods. My toddler was diagnosed with Celiac's recently and I'd rather prepare her food from scratch instead of buying processed over priced gluten free snacks in the grocery store. Many of the recipes I'm trying take a little practice but I'll figure it out. Even though the muffins did not turn out as planned they smell amazing! Read More
(3)
25 Ratings
  • 5 star values: 15
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/06/2017
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 will probably cut in half next time since my gluten free son eats these as part of a breakfast he did exclaim several times "these are the best muffins ever!". Read More
(1)
Rating: 3 stars
06/19/2016
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 mixture of coconut flour and flax meal next time. My family is brand new to the world of gluten free foods. My toddler was diagnosed with Celiac's recently and I'd rather prepare her food from scratch instead of buying processed over priced gluten free snacks in the grocery store. Many of the recipes I'm trying take a little practice but I'll figure it out. Even though the muffins did not turn out as planned they smell amazing! Read More
(3)
Rating: 4 stars
06/30/2014
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 originally sprinkled on top with chopped pecans. I will just leave it out. I did substitute 1 cup of a raisin/craisin mix for the chocolate chips. The muffins were moist and delicious and enjoyed by wheat eaters as well as those of us on a gluten-free diet! Thanks for a "keeper"! Read More
(1)
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Rating: 5 stars
11/06/2017
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 will probably cut in half next time since my gluten free son eats these as part of a breakfast he did exclaim several times "these are the best muffins ever!". Read More
(1)
Rating: 5 stars
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 Read More
(1)
Rating: 5 stars
08/24/2014
Amazing! Maybe cause I used wheat flour?? Read More
(1)
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Rating: 4 stars
06/25/2014
Added 3/4tsp xanthan gum Read More
(1)
Rating: 4 stars
05/18/2015
It was really good for a gluten free muffin. I made half chocolate chip and half blueberry. It is a little on the sweeter side but I thought it was really good this way. I might try it with mashed banana instead of apple sauce next time to switch it up. All and all a great recipe that I will use again. Thank you! Read More
Rating: 5 stars
01/07/2017
Great muffins! I substituted 1/2 cup Stevia and 1/4 cup sugar and they turned out fine. Read More
Rating: 5 stars
01/12/2017
These muffins came out AMAZING!!! Better than my regular muffins! I made this a few times with some small changes and they still came out perfect. I made them in mini muffin tray this is how I like to make our muffins most of the time. Tip: If you try different flours you might need to add more milk or water to it as some flours are more absorbent than others. Once you know the right consistency you can play around the recipe quite a lot like add shredded carrots or zucchini nuts or substitute mashed banana for the apple sauce etc. Read More