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Gluten-Free Chocolate Oatmeal Muffins

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16

Ingredients

  • 1 cup low-fat milk
  • 1 tablespoon white red wine or apple cider vinegar
  • 1 cup gluten-free quick oats
  • 2/3 cup organic coconut sugar
  • 1 egg
  • 1 medium banana mashed (~ 1/3 cup)
  • 1/4 cup olive oil
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 3/4 cup gluten-free oat flour I used Bob's Red Mill; you can also use a food processor to grind your own
  • 1/4 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Place milk and vinegar in a cup or bowl; let stand for 5-10 minutes until lightly curdled. Add oats and let sit for 15-20 minutes until softened.
  3. Meanwhile, mix together sugar, egg, banana, olive oil, vanilla, and cinnamon. Add oat mixture and mix well. Mix together oat flour, cocoa, baking powder, baking soda, and salt. Add to batter and mix until just blended. Stir in chocolate chips.
  4. Fill paper lined muffin tins.
  5. Bake 15-17 minutes, until toothpick comes out clean when inserted in center of muffin.

Recipe Notes

Adapted from Hershey's.