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Saturday, May 16, 2015

Gluten-Free Pumpkin Chocolate Chip Muffins

Here's another recipe that I switched from whole wheat flour to oat flour with success!  This is quickly becoming another morning favorite for breakfasts and snacking.  I don't remember where I got the original recipe, but I think it was from my mom, because these are one of my dad's favorites!
First, make your oat flour.  You need 3 cups of this (measured before grinding).  I've found it easiest to do this 1 cup at a time in my blender, but if you have a fancier blender or use a food processor, you could probably do more at a time.
Add the remaining ingredients (except chocolate chips) and mix just until combined.  If your butter is still warm, mix everything a little bit first and then add it in, so you don't end up scrambling your eggs (ask me how I know that one). Fold in chocolate chips.
Scoop into greased muffin tin, filling until almost full (because they don't have gluten to help them rise), and bake at 400°F for 18-22 minutes.  Let cool completely before removing from pans.  If you take them out while they're still warm, they're a crumbly mess, but if you let them cool, they're moist and delicious baked goods.

Gluten-Free Pumpkin Chocolate Chip Muffins
(makes 24 muffins)


  • 3 cups old-fashioned oats, ground into flour, plus additional 1/2 cup oats (unground)
  • 4 eggs
  • 1-1/2 cups sugar
  • 16 oz. pumpkin puree
  • 1 tsp. vanilla extract
  • 1/2 cup melted butter
  • 1/2 cup coconut oil (can replace 1/4 cup with applesauce)
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 3/4 cup chocolate chips
Grind oats using a blender or food processor.  Mix with remaining ingredients (except chocolate chips) until combined.  Fold in chocolate chips.  Scoop into greased muffin tins, filling until almost full, and bake at 400°F for 18-22 minutes. Let cool completely before removing from pans.

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