Eggless Chocochip Oatmeal Muffins
These eggless chocolate chip oatmeal and almond flour muffins are perfect for both chocolate and health enthusiasts. This recipe combines wholesome oat, almond, and whole wheat flours, producing muffins that are light, moist, and subtly chewy, with a delicious chocolatey crunch in every bite. Ideal as a snack, breakfast treat, or a sweet celebration, these muffins pack flavour and texture, plus the benefit of added fibre and protein from the almond flour.
Servings: 12 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.
