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Swap out regular flour in these healthy and customizable oat flour muffins. Made with whole-grain ground oats, unrefined sugar and dairy-free ingredients for a muffin recipe the whole family will love.

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I’ve been on the oat flour recipe train for years. I used to be primarily gluten-free and found that oat flour really made for the best substitute for regular all-purpose flour in my baked goods and dessert recipes.

If ground finely it has a similar texture to all-purpose flour but actually has a bit more sweetness. It’s also a whole grain, high in fiber and more affordable than other gluten-free flours like almond flour or coconut flour.

These oat flour muffins make for the perfect base to your gluten-free muffin recipe. They can easily be adapted to include your favorite add-ins so be sure to check out the flavor variations below!

Ingredients in Oat Flour Muffins:

  • Oat flour – you can use store-bought or grind up your own in a high speed blender (use old-fashioned oats or quick-cooking oats NOT steel cut oats).
  • Coconut palm sugar – or brown sugar or other granulated sugar
  • Baking soda + baking powder – helps the muffins rise.
  • Cinnamon – the perfect spice pairing for these muffins.
  • Applesauce – you can replace with canned pumpkin or mashed banana.
  • Almond milk – feel free to sub in any other kind of milk.
  • Coconut oil – this adds moistness.
  • Large egg – helps bind the muffin together.
  • Vanilla extract – a flavor enhancer.
  • Optional add-ins– chocolate chips, blueberries, raisins etc…

What is Oat Flour?

Oat flour is essentially just ground up rolled oats. You can buy pre-ground oats from the grocery store or you can even make oat flour at home. Making oat flour is super easy. Just add your rolled oats to your blender and blend until a fine flour consistency is formed. I use my Vitamix which does the trick really well but any old blender should do.

You can use both regular rolled oats or quick-cook oats. Do NOT use steel-cut oats as they cannot always be finely milled to a a flour that is necessary for these oat flour muffins.

How to Make Oat Flour Muffins

STEP 1: COMBINE DRY INGREDIENTS

Combine oat flour, baking powder, baking soda, cinnamon and salt.

STEP 2: COMBINE WET INGREDIENTS

In a separate bowl combine mashed applesauce, almond milk, coconut oil, egg and vanilla. Add dry mixture to wet and stir until just combined. Fold in add-ins of choice.

STEP 3: BAKE MUFFINS

Preheat oven to 350 degrees F and grease or place liners into a muffin pan. Scoop batter evenly into 10 cups. Bake for 20-25 mins. Remove from oven and let cool for 10 mins. Remove from tray and let cool to room temperature on a wire rack.

Storage suggestions

On Counter: keep in an airtight container on the counter for up to 3 days

In Fridge: will keep in an airtight container in the fridge for up to 1 week.

In Freezer: will keep in an airtight ziplock bag or container in the freezer for up to 3 months. Thaw overnight or for several hours on countertop.

Flavor Variations

The sky is the limit when it comes to flavor variations for these oat flour muffins. You can really add in 1/2-1 cup of your favorite mix-ins. Truly anything will work but here are some suggestions:

  • Chocolate – 1/2 cup chocolate chips
  • Peanut Butter – 1/4 cup peanut butter – just mix it right into the batter! You can also add chocolate chips too
  • Berries – 1/2-1 cup of blueberries or any other fresh or frozen berry
  • Grated Carrot – 1 large carrot for carrot cake muffins
  • Grated zucchini – 1 large zucchini for an added veggie boost (just be sure to squeeze out all moisture!)
  • Dried fruit – use 1/2 cup of whatever you have on hand.
oat flour muffins on a white plate and other oat flour recipes.

More Oat Flour Recipes You’ll Love:

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Oat Flour Muffins

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4.8 from 6 reviews

Swap out regular flour in these healthy and customizable oat flour muffins. Made with whole-grain ground oats, unrefined sugar + dairy-free!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 2 cups oat flour (ground up rolled oats)
  • 1/2 cup coconut palm sugar (or brown sugar)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 cup applesauce (or mashed pumpkin or 1 large banana, mashed)
  • 1/2 cup unsweetened almond milk (or other non-dairy milk)
  • 1/4 cup coconut oil, melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup add-ins: chocolate chips, blueberries, raisins etc…

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tray with liners or spray with non-stick spray. You will only need 10 liners.
  3. Combine oat flour, coconut palm sugar, baking powder, baking soda, cinnamon and salt.
  4. In a separate bowl combine mashed applesauce, almond milk, coconut oil, egg and vanilla.
  5. Add dry mixture to wet and stir until just combined.
  6. Fold in add-ins of choice.
  7. Scoop batter evenly into 10 cups.
  8. Bake for 20-25 mins.
  9. Remove from oven and let cool for 10 mins.
  10. Remove from tray and let cool completely on a wire rack.
  11. Will keep for up to 5 days in an airtight container or in freezer for months.
oat flour muffins on a white plate

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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34 Comments

  1. 2 tsp cinnamon
    1/2 tsp
    1 cup unsweetened almond milk (or other non-dairy milk)

    ^^^ Above is what the ingredient list looks like to me too. It says 1/2 tsp and nothing is listed. Also, applesauce is not listed on the Ingredients list at all.

    1. Actually, I just realized it is a glitch that happens when you click on “2x” to double the recipe. The applesauce part disappears and it is replaced with “1/2tsp”

      Odd!

  2. I followed your recipe to the “T” and ended up with gorgeous, moist muffins. The only catch? The whole batch turned out really bitter! Nothing I layered on top cut the bitterness out. Any ideas why that may have been? Are 1 tsp baking soda and 1 tsp baking powder the right measures for this recipe?

  3. Thanks for sharing this delicious recipe. Even my teenagers loved these! My muffins didn’t rise up nice and high like your pictures. They flattened out in the pan. Any suggestions?






  4. The ingredients list says ” 1/4 tsp” but doesn’t have an ingredient listed. Also, where is the applesauce/puree, its not listed in the ingredient list? I made these and they were so tastey but were pretty dry, probably because I missed the applesauce and 1/4 tsp of something. Thanks for the recipe!






    1. Unfortunately I’m not seeing what you’re seeing! There doesn’t seem to be a missing ingredient and the applesauce is listed under step 4?

  5. Loved this recipe. Something yummy for me trying to be heart healthy. I used mashed up pears for my 1/2 C. of puree. So good!! I also used canola oil instead of coconut.

  6. Hi! I loved these! The only thing is they were falling apart a bit. I followed the recipe exactly. Is there a tip you could you could give to keeping them together a bit more? Another egg maybe? Thank you.

    1. Sorry to hear that! You certainly could try another egg. Mine don’t fall apart for me but oven temps can vary, which could affect the final muffin result.

    2. Mine turned out very crumbly as well, but were delicious anyway. The only substitutions I made were to use sunflower oil and add 1/2 cup of walnuts.