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.
I’ve been on the oat flour 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.
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.
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.
More Oat Flour Recipes You’ll Love:
- Healthy Banana Zucchini Bread
- Banana Bread Baked Oatmeal
- Carrot Cake Baked Oatmeal Bars
- Chocolate Chip Baked Oatmeal Cups
- Banana Oatmeal Pancakes
- Chocolate Chip Zucchini Bread Oatmeal Bars
Oat Flour Muffins
Swap out regular flour in these healthy and customizable oat flour muffins. Made with whole-grain ground oats, unrefined sugar + dairy-free!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 muffins 1x
- Category: Breakfast
- Method: Bake
- Diet: Gluten Free
- 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…
- Preheat oven to 350 degrees F.
- Line a muffin tray with liners or spray with non-stick spray. You will only need 10 liners.
- Combine oat flour, coconut palm sugar, baking powder, baking soda, cinnamon and salt.
- 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.
- 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 completely on a wire rack.
- Will keep for up to 5 days in an airtight container or in freezer for months.
Keywords: Oat flour, oat flour muffins
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LisaMarch 15, 2023 at 4:04 am
WOW. Over the last 20 years of trying to deal with allergies and sensitivities, I have tried (cannot stress this enough) a lot – ***A LOT*** – of gluten free, dairy free, egg free, psyllium husk free, gum free recipes for baked goods. They are mostly a sad waste of money or are mediocre at best. As usual I do the chia seed sub, and sub half the sugar for monk or lucuma and pray it works.
I tried not to get my hopes up seeing them rise in the oven (which I rarely see), and expected them to immediately deflate. They didn’t. They smelled amazing and I could barely wait until they cooled. Threw some of my fave dairy free buttery spread on them. I have no words. These. Are. Ah. MAZING! Amazing is not the word. Soft, moist, fluffy, not too sweet but enough to satisfy, just perfect. I made these a chocolate variety from the first go just now, so I cannot wait to try some other variations. Lemon poppyseed, orange, apple cinnamon, blueberry, nuts, seeds, and I’ll throw in some protein powder next time as well.
THANK YOU SO MUCH! You have a new fan! I’ll be perusing your site and looking to see how I can thank you for these. I think you may have just changed my mornings. These are totally worth the carbs but I will play around with lower carb sub for oat flour, though I don’t know if that is going to change everything. I will let you know what I try.
Thank you again!!! Can’t wait to gobble up more tomorrow once fully cooled! With gratitude from Canada.
Davida LederleMarch 20, 2023 at 2:37 pm
This makes me so happy, Lisa! I’m thrilled you enjoyed these!
RebeccaAugust 17, 2022 at 8:47 pm
These are wonderful! Made them almost as is. I did substitute half the sugar with maple syrup and added a tiny bit more than said. I used aluminum free, cornstarch free baking powder and they rose up beautifully! It’s rare that my daughter and I can enjoy a dessert together. She is corn free and I am gluten free, and GF things usually have some corn in it. Thanks for the great recipe!
SaraMay 4, 2022 at 9:30 am
2 tsp cinnamon
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.
SaraMay 4, 2022 at 9:34 am
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”
Davida LederleMay 4, 2022 at 11:18 am
Very strange! I’ll have my developer look into that for you!
PriyaFebruary 11, 2022 at 1:11 pm
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?
RebeccaAugust 17, 2022 at 8:03 pm
Try using aluminum free baking powder. That got rid of that bitterness for me.
TeriFebruary 3, 2022 at 10:20 pm
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?
Julia Van VoorhiesJanuary 31, 2022 at 12:17 pm
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!
Davida LederleJanuary 31, 2022 at 12:56 pm
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?
MarieAugust 28, 2021 at 9:17 am
What’s the nutritional content breakdown please?
Debra H.August 21, 2021 at 1:57 pm
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.
VanessaMay 25, 2021 at 6:45 pm
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.
Davida LederleMay 25, 2021 at 11:11 pm
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.
CindyJune 13, 2022 at 6:45 pm
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.
KaylynApril 29, 2021 at 11:39 am
Would they still turn out if I don’t use the egg?
Davida LederleApril 29, 2021 at 3:01 pm
They will probably fall apart!
BonnieOctober 7, 2021 at 5:08 pm
I’ve made these without the egg and they turned out fine
RosanneApril 27, 2021 at 11:33 am
Davida, I am really enjoying these muffins for breakfast. Thanks for the recipe!
Davida LederleApril 27, 2021 at 12:00 pm
Wonderful! So happy to hear it!
Lorraine ScottApril 23, 2021 at 7:20 pm
I like reading what you write.
Davida LederleApril 25, 2021 at 1:13 pm