Gluten Free Oat Chocolate Chip Mini Muffins

Here’s a simple Gluten Free breakfast muffin for you…with a little chocolate-y surprise!

They call for brown rice flour, and GF certified oats…both of which I had stashed on the gluten free shelf in my pantry. Stir in a few chocolate chips (here are my favorite allergy free chocolate chips), and you’ve got a lovely breakfast.

When it comes to baking muffins or loaves with gluten free flours, I find that the “minis” work better.  Mini-muffins or mini-loaves (this is the mini-loaf pan that I use.) Plus, they freeze and thaw well too.

Perfect for a busy “on the run” kind of morning!

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Gluten Free Oat Chocolate Chip Mini Muffins


  • 1 1/2  cup brown rice flour
  • 1/2 cups GF oats
  • 1 tsp xanthum gum
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 2 eggs
  • 3/4 tsp vanilla
  • 1/4 c milk (I used almond milk)
  • 1 cup chocolate chips


  • In a mixing bowl or stand mixer, add all ingredients except the chocolate chips.  Blend until smooth batter forms.
  • Fold in the chocolate chips and spoon into a greased 24 well mini-muffin tin.
  • Bake at 350 for 14-16 minutes, or until center muffins come out clean when toothpick is inserted.  Let cool on a cooling rack before serving.
  • Makes 24 mini-muffins.

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  1. says

    Well now. I am going to have to try these if they are so good they make you almost cry!!! I keep trying different recipes so I am sure this one will be added to the list as I like pancakes – a lot.

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