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Gluten-Free Choc Chip Oatmeal Muffins

celenacollins

"I took the original recipe found on this site and changed it up to be gluten-free and lower in sugar/fats. These muffins were highly praised, thinking these were too good to be gluten-free! I prefer to cut the fats and sugars in half by using applesauce and agave nectar."
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Ingredients

40 m servings 195 cals
Original recipe yields 12 servings (12 muffins)

Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Beat brown sugar and butter together in a bowl; add egg and beat until creamy.
  3. Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Footnotes

  • Editor's Note:
  • Make sure to use gluten-free oats to keep this recipe completely gluten-free.

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Reviews

Read all reviews 15
  1. 16 Ratings

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Most helpful positive review

Great tasting muffin! When I cooked them for 25 minutes they came out a little burnt so I would suggest cooking them for 20 minutes and keeping a careful eye on them

Most helpful critical review

I substituted coconut flour in this recipe, and I think that was a mistake. I did not realize how absorbent coconut flour is, and my muffins are like little bread lumps. Perhaps I'll use a mixtu...

Most helpful
Most positive
Least positive
Newest

I substituted coconut flour in this recipe, and I think that was a mistake. I did not realize how absorbent coconut flour is, and my muffins are like little bread lumps. Perhaps I'll use a mixtu...

Great tasting muffin! When I cooked them for 25 minutes they came out a little burnt so I would suggest cooking them for 20 minutes and keeping a careful eye on them

Amazing! Maybe cause I used wheat flour ??

A nice gluten-free muffin! I found them too sweet with 3/4 cup brown sugar, so I will cut it down to 1/2 cup next time. When I looked at the original recipe,1/4 c. of the brown sugar was origina...

Added 3/4tsp xanthan gum

I used Bob's Red Mill 1 to 1 Baking Flour, cut the sugar in half (per several reviews) and it was plenty of sugar. Since I didn't have quite the amount of chocolate chips, I used a bit less and ...

I didnt have any ground allspice around so I added ground cloves and it tasted great!

I added a few more chips and a little bit more cinnamon but left the rest the same. Holy cow are these good.

I used Bob Redmill's Gluten Free 1 to 1 Baking Flour. These turned out awesome! My son and I are sensitive to gluten but my daughter other two sons and husband are not. When I bake, I do gluten ...