Stir in the oat flour, baking powder, and salt. Mix until just combined — overmixing can make the muffins dense instead of light and fluffy.
Fold in the chocolate chips gently using a spatula, ensuring they’re evenly distributed throughout the batter. Save a few extra chips to sprinkle on top before baking for an appealing finish.
Step 4: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.
Bake for 18–22 minutes or until the muffins are puffed, golden on top, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The centers should feel springy to the touch.
Step 5: Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set while keeping the centers soft and moist.
Enjoy warm with a drizzle of honey or a smear of peanut butter, or serve them as-is for a perfectly balanced snack or breakfast on the go.
