Gluten-Free Oatmeal Chocolate Chip Muffins


Perfect for a healthy breakfast on the run…

Who doesn’t love a healthy grab-n-go breakfast?
This is a super easy make ahead recipe that is perfect for those mornings when you are racing out the door but don’t want to skip a healthy breakfast. One or two of these muffins heated in the microwave and you’ve got a tummy-warming oatmeal breakfast without the mess! Feel free to customize these to your liking, sub out the chocolate chips for raisins or dried cranberries, add a dash of cinnamon or use pumpkin in place of the banana…the options are endless.

Oatmeal Chocolate Chip Muffins

Ingredients (for 24 muffins):

5 cups gluten-free rolled oats (I used Bob’s Red Mill)

1 tsp. salt

2/3 cup mini chocolate chips

2 1/2 cups mashed ripe bananas

5 Tbsp. honey or maple syrup

2 1/3 cup water

5 Tbsp. coconut oil, melted

2 1/2 tsp. vanilla extract


Preheat oven to 375º F. Line 24 muffin cups with silicone liners.

In a large mixing bowl, combine oats, salt and mini chocolate chips. In a separate bowl whisk together mashed banana, sweetener, water, oil and vanilla. Mix wet ingredients into dry ingredients, combine thoroughly. Divide evenly into muffin cups. These don’t rise so a heaping 1/4 cup of batter is enough to fill the muffin cup without running over.

Bake for 20 minutes, rotating pans 180º after 10 minutes. Remove from oven and cool on wire racks. Freeze in airtight container or plastic freezer bags.


Irish Cream-Chocolate Chip Cupcakes with Bailey’s Cinnamon Vanilla Buttercream Frosting

Irish Eyes are definitely smiling for this treat!

Irish Eyes are definitely smiling for this treat!

Happy St. Patrick’s Day!


6 Tablespoons Enjoy Life Mini Chocolate Chips

3/4 teaspoon flour

1 1/2 cups Gluten Free Flour (I used Cup 4 Cup)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 ounces cream cheese, softened

5 Tablespoons butter, softened

1/2 cup organic granulated sugar

1/2 cup organic brown sugar, packed

1/2 teaspoon vanilla extract

2 eggs

6 Tablespoons Bailey’s Irish Cream Liqueur (I used Cinnamon Vanilla)


1/2 cup butter, softened

1 1/2 cups powdered sugar, sifted

3 Tablespoons Bailey’s Irish Cream (Cinnamon Vanilla)

1 teaspoon vanilla extract


  • Preheat oven to 350º F.  Line cupcake tin with 12 silicone or paper liners.
  • In a small bowl, toss the chocolate chips with the 3/4 teaspoon flour to coat, set aside.
  • Sift together dry ingredients – flour, baking powder and salt; set aside
  • In a large bowl, with a hand mixer combine cream cheese and butter.  Add sugars and vanilla; mix until well blended and smooth.  Add eggs and mix until well incorporated.  With mixer on low add dry ingredients and liqueur alternately to the wet mixture, beginning and ending with the dry ingredients.  Gently fold in chocolate chips.  Batter will be very thick.
  • Using an ice cream scoop, divide the batter evenly between the 12 cupcake liners.  Bake cupcakes about 20-22 minutes or until the centers are set.
  • Remove to a wire rack to cool completely.
  • To make Buttercream: Blend all ingredients with an electric mixer until smooth and creamy.  Transfer to a pastry bag with decorative tip and store in the refrigerator until ready to frost.

This recipe was adapted from RECIPEGIRL

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