Imagine sinking your teeth into a moist, decadent muffin that's not only incredibly delicious but also gluten-free and packed with wholesome ingredients. These Coconut Milk Oatmeal Chocolate Chip Muffins are the ultimate breakfast treat or afternoon snack that will satisfy your sweet tooth while keeping things healthy. Whether you're gluten-sensitive, health-conscious, or simply looking for a mouthwatering treat, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 12 muffins
Ingredients
- 1 cup gluten free oats
- 1 cup coconut milk
- 1/2 cup coconut flour
- 1/2 cup chocolate chips
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil to prevent sticking.
- In a large mixing bowl, combine the gluten free oats and coconut milk. Let the mixture sit for 5-10 minutes to allow the oats to soften and absorb the liquid.
- Add maple syrup, vanilla extract, and mix well until ingredients are thoroughly combined.
- In a separate bowl, whisk together coconut flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to create a smooth batter. Be careful not to overmix.
- Gently fold in the chocolate chips, reserving a small handful for topping if desired.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Sprinkle the reserved chocolate chips on top of each muffin for added decoration.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from oven and let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Tips
- Use room temperature ingredients for better mixing and texture.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until ingredients are combined.
- For extra moisture, let the oats soak in coconut milk for the full 10 minutes.
- Check muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- Allow muffins to cool completely before storing to prevent condensation and maintain their perfect texture.
- Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- For added nutrition, consider sprinkling some chopped nuts on top before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 4g
Fat: 9g
Saturated Fat: 6g
Cholesterol: 0mg
