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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.
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.
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
Ingredients
- 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
- 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.
How much mashed apples? And what is the 1/4 tsp?
I see it mentioned previously that these were missing but I don’t see an answer.
Please disregard. I see it now.
Hi and thank you for your muffin recipe which I’m looking forward to trying. Can you help by giving me the details I need for these points:
You mention “mashed apple sauce” in the Description and Method, but you don’t state the quantity in the Ingredients list.
Also in the Ingredients list you’ve mentioned 1/4 tsp, but no mention of the ingredient.
Hi Alice – I’m not seeing these errors! Could you direct me to where you see them as my recipe card doesn’t seem to have them.
Hi there – I am also seeing the same error. It was not there last year when I use this recipe but something must’ve changed with the website formatting. Things also get weird when you double or triple the recipe maybe try accessing from an incognito window to see what happens. But the applesauce is definitely not in the ingredient list, I have also tried printing the recipe and looking at that version and it is not there either
This is so strange! I see it on the recipe card right between cinnamon and almond milk. What type of browser are you on? It’s working for me on Chrome.
Same problem here – it just says “1/2 tsp” with no ingredient listed, and no quantity for the applesauce. I’m on Safari. Perhaps you could just supply the info in the comments.
Yummy! I made this in a pie pan because daughter can’t stand muffins (so weird lol) and it turned out great! I sprinkled top with a little sugar and cinnamon.
hi do you have the nutritional values for this recipe
Thanks for this recipe. I made a few little changes-I used a banana instead of the oil, date sugar, a flax egg and added in blueberries. My sister can’t eat wheat and she’s coming for a visit. I had one of the muffins and it was very good.
I’ve never had such a fluffy, gluten free homemade muffin! Even my picky 6 yr old who won’t touch anything oats w a 10 ft spoon declared them delicious!! Thank you so much!
So happy to hear that!
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.
This makes me so happy, Lisa! I’m thrilled you enjoyed these!
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!