Chocolate Oat Chip Muffins


Time: 25 -30 Minutes
Yield: 12 Muffins
(9 Item Recipe)


1 Cup Organic Vital Wheat Gluten Flour (For less chewy cake cut gluten flour in half and substitute wheat flour for 1/2 cup)
1 Cup Organic Quick Oats
1 Cup Organic Cane Sugar
1/8 Teaspoon Baking Soda
1/4 Cup Organic Raw Sunflower Seeds (optional – It brings great texture to the muffins)
1 Cup Organic Vegan Semi Sweet Chocolate Chips
2 Organic cage free eggs, scrambled
1 Teaspoon Vanilla
1 Cup of Boiling water to dissolve the cane sugar


Preheat oven to 350 degrees.

Take  your flour and oats and measure them out.  Take the sugar and mix boiling water with sugar stir until dissolved, let cool.  Then take all remaining dry ingredients and mix together.  Take all wet remaining ingredients including cane sugar mixture combine together.

Will form an elastic type dough.  Take small pieces and form a ball.
Take the side with the most chips face up, and put them into pre sprayed muffin tins.
Pop into oven at 350 for 30 minutes.  Check on them at 20 minutes.
Some ovens will get done sooner and others will take longer.  Check on them at 20 to ensure perfect muffins.  You are looking for a golden top with a firmness to touch. When they are golden and bread firms they are ready. Sit out and let cool. Enjoy!


This recipe only uses gluten flour and oatmeal, making a real hearty, thick and natural tasting muffin.
If you think you will enjoy a more cake like consistency replace 1/2 the wheat gluten flour with whole wheat flour.


Once water hits the gluten flour it turns into a rubberized texture locking everything in place in that shape.
Your best application is to season everything for the gluten flour making sure it is evenly distributed for best results.
Add your liquids, and be ready to cook it.

Chips on top whether you put extra or locate the chips to the top and within the muffin is important for the perfect muffin.  The chips are the fun part so make sure they are throughout your bread muffin and on top.  Once cooked and cooled if you put these in the fridge they will chill and chocolate will harden.
On counter top chocolate will stay room temperature depending on your weather.

The easiest way to get muffins out of tin if they stick is with a spoon.  Especially with the chips on top.  Take a spoon and go around the muffin before pulling it out.  You can also get the spoon under the muffin assisting its exit from the tin.

Here is a picture of a finished muffin, cooled, chilled in fridge, removed from tin, sliced.
This picture shows the bread like hearty consistency this muffin holds and what you can expect.

2 Comments Add yours

  1. Woweee, they look yum.

    1. Even yummier to eat. These were a crazy find. I hadn’t anything to cook with but a few odds and ends and they ended up being simple, affordable and healthier then other dessert foods.
      Using the gluten flour is wild. It immediately turns into a rubberized material you can’t get to mix up very well. It’s idea of dough is wacky. Nevertheless the stumbling on deliciousness.
      I have been enjoying your site and writings. Enjoy your day and week! Take care.

      P.s. Thanks so much for visiting our site we really do appreciate it.

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