I know I’ve mentioned it before, but my kids will hardly consider it a muffin unless it contains chocolate chips. This recipe comes from a friend in Stillwater, OK, I think. I remember making them quite a bit in our last year of living there. The recipe originally called for whole wheat flour, oats, and only a 1/2 cup of brown sugar, so I made them thinking they were such a healthy alternative to other muffins. Recently, I discovered that I could just substitute the regular oats for gluten free ones, and the whole wheat flour with my GF flour mix. I’ve also added a bit of flax meal. If you want a dairy free and egg free version, just mix up about 1 Tbsp of flax meal and 2-3 Tbsp warm water per egg and use almond or rice milk. These are always a hit for breakfast, and I almost ALWAYS make a double batch of any muffin, and let the rest sit out on a plate on the counter all day. They usually disappear before bedtime!
Oatmeal Chocolate Chip Muffins
1 cup GF flour
1 cup GF oatmeal
1/4 cup flax meal
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2/3 cup oil
2 eggs
1 cup buttermilk ( regular will work too, or sour regular with vinegar or lemon juice)
1 tsp vanilla
1/2 cup chocolate chips
In a large bowl mix together dry ingredients: flour, oats, flax, soda, powder, salt, brown sugar, and cinnamon. In a separate bowl whisk together oil, buttermilk, eggs. Add liquid ingredients to dry and mix thoroughly. Stir in vanilla and then fold in chocolate chips. Fill greased muffin cups 2/3 full, and bake for 12-15 minutes at 350 degrees. Doubles easily!