Oatmeal Chocolate Chip Muffins

oatmeal chocolate muffins
Patsy Catsos, MS, RDN, LD
Total Time 45 min
Prep 25 min, Cook 20 min
Yield 12

What could be better than peanut butter, banana, and chocolate baked into muffins? These hearty muffins can be eaten for breakfast, as a snack, or for dessert.

Unlike many wheat-free baked goods, these stay moist for a few days. Due to the inclusion of many tasty ingredients that should be portion-controlled to keep it low-FODMAP, stick to just one of these muffins per meal or snack.

Ingredients

  • ¾ cup rolled oats
  • 1 cup lactose-free milk    
  • ½ cup peanut butter
  • ½ cup packed light brown sugar
  • ½ cup mashed banana     
  • 1 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons sifted sorghum flour (112 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg                               
  • ½ cup mini semisweet chocolate chips

Preparation

  1. Preheat the oven to 375F. Coat a 12-cup muffin pan with baking spray or oil.
  2. In a 2-quart saucepan, combine the oats and milk. Bring to a boil on medium high heat, then reduce heat to maintain a very low simmer. Cook, stirring periodically, until oats are thick, creamy, and most of the liquid is absorbed, 3 to 5 minutes.
  3. Remove from heat and stir in the peanut butter until smooth. Add the brown sugar and stir until well blended. Mix in mashed bananas and vanilla. Set the mixture aside with periodic stirring until it is lukewarm, 3 to 4 minutes.
  1. Add the egg and stir to combine, making sure to scrape the pan bottom when mixing.
  2. In a small bowl, combine sorghum flour, baking powder, and salt. Stir the flour mixture into the oatmeal mixture until no streaks remain.
  3. Reserve 2 tablespoons of chocolate chips for sprinkling on top of the muffins; stir the rest into the batter.
  4. Divide the batter into 12 muffin cups; each should be nearly full. Bake in the middle of oven until light golden brown around the edges and a toothpick inserted into the center comes out clean, 18 to 20 minutes.
  5. Place the pan on a cooling rack. When the muffins are still warm, run a knife around the edge of each muffin cup to loosen and tilt muffins on their sides in the cups to cool. This will prevent muffins from becoming soggy.

Variations and Substitutions

To make this recipe gluten-free, use certified gluten-free oats.

Cooking and Serving Tips

Do not skip cooking the oats or your muffins will be dry and crumbly.

Although we recommend sifting, or even weighing, flours for predictable results in gluten-free baking, you can still make this recipe without a sifter. Fluff the sorghum flour with a fork, and use 1 level cup instead of the 1 cup plus 2 tablespoons of sifted flour called for in the recipe.

Muffins will stay moist for up to 2 to 3 days at room temperature.

After 2 to 3 days, refrigerate for up to 1 week or freeze muffins in an airtight container.

All wheat-free baked goods benefit from reheating in a microwave for that just-baked taste and crumble-free texture, 10 to 20 seconds on high power or just until slightly warm. Do not overheat. To reheat muffins from frozen, microwave them on high until warm, 25 to 30 seconds.

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