Ingredients

The following ingredients have 4 Servings
  • 1 cup Gluten Free Oats (or gluten free oat flour)
  • 1 1/2 cup Gluten Free Oats
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 cup chocolate chips
  • 1 cup Greek yogurt
  • 1/4 cup extra virgin olive oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/2 cup Gluten Free oats
  • 1/4 cup coconut sugar
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tbsp chocolate chips

Instruction

  • Preheat the oven to 350 F. Prepare a muffin tin by lining it with 12 muffin liners.
  • Place the 1 cup of Gluten Free oats in a blender and blend on high until its broken down to a flour like consistency. You can also use gluten free oat flour instead.
  • In a large mixing bowl, stir together the dry ingredients minus the chocolate chips. In a separate mixing bowl, mix together the wet ingredients. Fold the wet ingredients into the dry ingredients then stir in the chocolate chips.
  • Spoon the batter into the muffin cavities, dividing it evenly among each.
  • Prepare the streusel by mixing together the coconut sugar, oats and olive oil. Place one spoonful of the streusel over each muffin patting it gently with your fingers so it sticks to the batter. Add the chocolate chips to the top of each muffin, again pressing them down into the batter gently.
  • Bake 15-17 minutes until the muffins are set or until a toothpick can be inserted clean. Remove the muffins from the oven and cool in the pan 5 minutes before removing and cooling fully on a wire baking rack.
  • Store muffins in the refrigerator up to 7 days or in the freezer up to 60 days.