Does anyone else find it a bit bothersome that bakeries and coffee shops seem to have a limited, if not non-existent, selection of healthy baked goods? Sure, there are specialty shops here and there, but they are off my regular beaten path. Some people, be it a lifestyle choice or an actual medical condition, cannot eat your mainstay sugar laden, processed baked goodies.


So far, my only solution is to recreate those bakery style treats at home. And let’s be real, nothing beats fresh, or homemade, as my Dad would say. Then again, that could have just been his ploy to get me to bake for him.

These bakery style muffins are next level. They have the perfect crunchy, domed top and fluffy as a cloud centers. Personally, I never eat the bottom of a muffin. The top is where it’s at, don’t you agree?! I removed the refined sugars, replaced the processed white flour with whole grain and gluten free flours. They are also dairy free and full of healthy fat thanks to the coconut oil. The oatmeal also adds a big bang of fiber power.

You can have your bakery muffins, and eat them too! No sugar crashes, no left feeling hungry. 100% satisfaction. And 100% yumm, because ultimately that’s what really matters.


Healthy Bakery Style Oatmeal Chocolate Chip Muffins

(gluten free, refined sugar free, dairy free, whole grain)

  • 1 1/3 cup all purpose gluten free flour (such as this one)
  • 1 1/3 cup oat flour (or grind your own oatmeal)
  • 1 1/2 cups certified gluten free quick oats
  • 2/3 cup coconut palm sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 2 large eggs at room temperature, beaten
  • 1 tbsp vanilla extract
  • 1 1/2 cups almond milk
  • 1/2 cup coconut oil, melted and cooled
  • 1 1/2 cups chocolate chips (I use these stevia sweetened ones)
  1. Preheat oven to 400F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
  2. In a medium bowl sift together all of the dry ingredients.
  3. In a large bowl, mix together the coconut oil and coconut palm sugar. Add the eggs, vanilla and almond milk, mixing until frothy and incorporated.
  4. Fold in the dry ingredients with a wooden spoon, just until moistened (over mixing will yield a dense, dry muffin). Add the chocolate chips, again gently folding in.
  5. Fill the muffin cups all of the way to the top.
  6. Bake for 20-22 minutes until golden and a toothpick inserted in the center comes out clean.
  7. Remove from oven and let rest 5 minutes before transferring the muffins to a wire rack to cool.

I hope you enjoy these as much as I think you will!