These eggless chocolate chip oatmeal and almond flour muffins balance indulgence and nutrition, combining the richness of chocolate with the wholesome benefits of almond and oat flours. Perfectly suited for those who want a lighter treat, these muffins are free of refined flour and gain a soft, moist texture from buttermilk and almond flour, while brown sugar adds a caramel-like sweetness.
Using oat and almond flours offers a wonderful mix of textures, adding fibre and protein to the muffins while keeping them gluten-free if you choose certified gluten-free oat flour. Whole wheat flour lends a bit of structure without overpowering the lightness. This recipe is straightforward, requiring minimal effort to create fluffy, flavourful muffins that are irresistibly dotted with chocolate chips.
Eggless Chocochip Oatmeal Muffins
Ingredients
Dry Ingredients
- 1 cup Oat flour
- ½ cup Almond flour
- ¾ cup Whole wheat flour
- 1 pinch Salt
- 1½ tsp Baking powder
- ½ tsp Baking soda
Wet Ingredients
- 1 cup Buttermilk substitute: 1 cup warm milk + 1 tbsp white vinegar
- 1 cup Brown sugar
- ½ cup Neutral oil
- 1 tbsp Vanilla extract
Add-ins
- ¾ cup Chocolate chips divided
Instructions
- In a large mixing bowl, combine oat flour, almond flour, whole wheat flour, salt, baking powder, and baking soda. Set aside.
- In a separate bowl, whisk together the brown sugar and oil until the sugar dissolves.
- Add the buttermilk and vanilla extract, mixing well.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Add half of the chocolate chips and lightly mix to distribute evenly.
- Line a muffin tray with paper cups and fill each cup to about ¾ full with the batter.
- Top with the remaining chocolate chips for added crunch.
- Preheat the oven to 180°C (350°F) and bake the muffins for 25 minutes, or until a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the tray before serving. Enjoy as a sweet treat or a nutritious snack.
