I don’t like to think of these as gluten-free muffins; I prefer to think of them as muffins that just happen to be gluten-free. If you have ever tried commercially produced gluten-free muffins, cakes, or other bready foods, you might be inclined to skip these muffins. Trust me, don’t! These are the opposite of crumbly, rock-hard, bricks that you sometimes find in gluten-free stores or bakeries. These babies are fluffy, light, and super moist. I am gluten’s #1 fan and even I don’t miss it in these muffins.
Grinding the oats isn’t as much work as you might think. I just popped the oats into my mini food processor and pulsed until most of the oat chunks were gone.
I made half of these with chocolate chips and Nutella swirls and half of these with just peanut butter swirls for my dairy-free friends. On the peanut butter muffins, I sprinkled some powdered sugar after on top after they had cooled a bit, to balance out the salty peanut butter. Both versions are tasty. The peanut butter muffin is more snack-like and the Nutella muffin is more dessert-like.
I could look at melty chocolate all day!
Note: if you are baking for someone with Celiac disease or who is severely gluten intolerant, you have to be extra careful about cross contamination from the bowls, spoons, and other dishes you use in preparation (for example, wooden spoons can trap gluten). You also should make sure that your oats, cocoa powder, baking soda, baking powder, and chocolate chips are gluten free. Most brands I have seen of all of these are gluten free, but it’s best to be sure.
- 1/2 cup canola oil (112 g)
- 1/2 cup sugar (96 g)
- 1/3 cup brown sugar (64 g)
- 2 eggs
- 2 tsp vanilla extract
- 4 large ripe bananas, mashed
- 1 1/2 cup oat flour (this was about 2 cups or 192 g of gluten free rolled oats for me)
- 2/3 cup cocoa powder (53 g)
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips (optional, leave out or use dairy-free chips if you can’t have dairy)
- 18 tsp Nutella or peanut butter (for dairy free)
- Powdered sugar for dusting (optional)
- Preheat oven to 350°F and either spray muffin pan with cooking spray or put liners into the muffin pan.
- Combine mashed bananas with oil. Add in eggs and vanilla and stir until well mixed. Add in sugar and In a separate bowl, mix oat flour, cocoa powder, baking soda, baking powder, and salt.
- Combine oat mixture with wet ingredients and add in chocolate chips if using them.
- Scoop batter into muffin pan so cups are about ¾ full (they don’t rise as much as gluten-containing muffins, so go ahead and fill them up).
- Warm Nutella or peanut butter in microwave for 15 seconds and drop teaspoonfuls into each muffin. Use a toothpick to lightly swirl into the batter.
- Bake muffins for 20-25 minutes (mine were perfect at 23 minutes) or until toothpick comes out clean.