Gluten-Free Dairy-Free Chocolate Chip Muffins Recipe Without Oil
This delicious moist gluten-free dairy-free chocolate chip muffins without oil recipe are so soft and tender you won’t believe they’re gluten-free.
It’s hard to find good healthy gluten-free muffins in grocery stores. Most gluten-free chocolate chip muffins contain dairy, oil, gums, starches, and a list of ingredients that are hard to pronounce.
So with that, I put myself to the challenge to develop the best healthy gluten-free, oil-free, dairy-free, chocolate chip muffins that are soft, moist, and tender without all the other junk whilst making the recipe easy and straightforward to understand.
That’s right, these gluten-free oat flour chocolate chip muffins are made without buttermilk or any oil, no dairy ingredients, no butter, no oil, no milk, no cream, no yogurt, no fuss.
So without further ado, here is my very best healthy dairy-free, gluten-free chocolate chip muffins that are easy to prepare and are made with oat flour, flax meal, eggs, honey, oat milk, coconut butter, baking powder, dark chocolate chips, almond milk, and a hint of vanilla extract,
Ready to make these gluten-free, dairy-free chocolate chip muffins recipe without oil? Let’s do it!
Ingredients For Gluten-free Dairy Free Chocolate Chip Muffins Without Oil
- 1 cup oat flour (110 grams) or oatmeal or rolled oats pulsed into flour
- 1 tablespoon brown sugar (13 grams)
- 1/4 cup oat milk (60 grams)
- 1/3 cup coconut butter (82 grams) or almond butter
- 2 tablespoons flax meal (20 grams)
- 2 1/2 teaspoons baking powder (10 grams)
- 3 large eggs (150 grams)
- 1/3 cup honey (115 grams) or corn syrup or brown rice syrup
- 2 teaspoons natural vanilla extract (10 grams)
- 1/3 cup dairy-free dark chocolate chips (55 grams)
How To Make Gluten Free Dairy Free Chocolate Chip Muffins Without Oil?
- Preheat the oven to 350°F (175°C) and set the rack to middle postion.
- Line your muffin pan with muffin cups.
- Combine the oat flour, salt, baking powder, and flax meal into a mixing bowl and whisk together, and set aside.
- Add the coconut butter, honey, and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed for 3 minutes or until the butter mixture is smooth. You can also use a hand mixer.
- With the mixer still running, add the eggs one at a time and mix until combined.
- Add the oat flour mixture and mix until the muffin batter becomes thick.
- Stop the mixer and scrape the sides of the bowl, then add the oat milk and vanilla extract.
- Mix on medium speed until batter is thick and smooth about 3 minutes.
- Scrape the sides of the mixing bowl then add the dark chocolate chips and mix on low speed for 15-20 seconds or until well incorporated.
- Fill each muffin cup 3/4 with muffin batter, then sprinkle the tops with a couple of chocolate chips.
- Place muffin pan into the oven and bake for approximately 18-20 minutes or until the top are golden brown or springs back to the touch.
- Remove from the oven and cool before serving.
How To Store Gluten-Free Chocolate Chips Muffins?
To keep your gluten-free chocolate chip muffins fresh, transfer them to an airtight container once they have cooled completed. They will remain fresh for up to 7 days. For longer-term storage, you can freeze the muffins for up to 3 months.
Some More Delicious Gluten-Free Muffin Recipes
- Gluten-Free Rice Flour Muffins
- Healthy Gluten-Free Blueberry Banana Muffins
- Gluten-Free Strawberry Banana Muffins
Gluten Free Chocolate Chip Muffins
Equipment
- Digital Scale/ Measuring Cups/Spoons
- Bowl
- Mixing Machine/Hand Mixer/Planetary Mixer with Paddle Attachment
- Whisk/Spatula
- Muffin Baking Pan/Liners
- Oven Mits
Ingredients
- 1 cup oat flour 110 grams or oatmeal or rolled oats pulsed into flour
- 1 tablespoon brown sugar 13 grams
- 1/4 cup oat milk 60 grams
- 1/3 cup coconut butter 82 grams or almond butter
- 2 tablespoons flax meal 20 grams
- 2 1/2 teaspoons baking powder 10 grams
- 3 large eggs 150 grams
- 1/3 cup honey 115 grams or corn syrup or brown rice syrup
- 2 teaspoons natural vanilla extract 10 grams
- 1/3 cup dairy-free dark chocolate chips 55 grams
Instructions
- Preheat the oven to 350°F (175°C) and set the rack to middle postion.
- Line your muffin pan with muffin cups.
- Combine the oat flour, salt, baking powder, and flax meal into a mixing bowl and whisk together, and set aside.
- Add the coconut butter, honey, and brown sugar into a mixing bowl with the paddle attachment and mix on medium speed for 3 minutes or until the butter mixture is smooth. You can also use a hand mixer.
- With the mixer still running, add the eggs one at a time and mix until combined.
- Add the oat flour mixture and mix until the muffin batter becomes thick.
- Stop the mixer and scrape the sides of the bowl, then add the oat milk and vanilla extract.
- Mix on medium speed until batter is thick and smooth about 3 minutes.
- Scrape the sides of the mixing bowl then add the dark chocolate chips and mix on low speed for 15-20 seconds or until well incorporated.
- Fill each muffin cup 3/4 with muffin batter, then sprinkle the tops with a couple of chocolate chips.
- Place muffin pan into the oven and bake for approximately 18-20 minutes or until the top are golden brown or springs back to the touch.
- Remove from the oven and cool before serving.