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These oat flour muffins are moist, fluffy, and surprisingly healthy! Made with simple ingredients, I love how customizable they are!
Looking for more muffin recipes? Try our protein muffins, almond flour muffins, or flourless muffins next.
If you ever look through my pantry, you’ll find I bake with all kinds of flour. Recently, though, I’ve been using oat flour to make my muffins. With a golden brown exterior and soft, fluffy center, you won’t even miss the wheat flour.
Table of Contents
Why I love this recipe
- Easy to customize. I give you the base recipe plus 6 equally delicious flavor combinations, so you never have to have them the same way twice.
- One bowl. No fancy mixers or special gear is needed, meaning prep time and cleanup are a breeze.
- Perfect texture. Like coconut flour muffins, these are made entirely with grain-free flour, yet they’re as light and fluffy as traditional muffins.
- Healthy. In addition to being gluten-free (and easy to make vegan), they’re also naturally packed with fiber and protein, helping you to stay full for hours.
Ingredients needed
- Oat flour– Essentially ground up rolled or quick-cooking oats. Don’t bother spending money on pre-made ones from the grocery store and just make your own.
- Baking powder and baking soda– Both leavening agents are used for some rise and stability.
- Salt– Just a pinch brings out the sweetness of all the other ingredients.
- Sugar– I used white sugar since that’s what I had on hand, but any type of sugar will work in this recipe, including brown sugar, coconut sugar, or a sugar-free substitute. Just be wary that coconut sugar and brown sugar will yield a darker muffin.
- Coconut oil– Melted and cooled to room temperature. If you prefer, you can also use any type of neutral oil, like canola oil or vegetable oil.
- Eggs– Room temperature eggs.
- Yogurt– Any plain yogurt can be used. I used Greek non-fat yogurt.
- Vanilla extract– A must for any good muffin recipe!
- Chocolate– Chopped chocolate. Optional, but recommended.
How to make oat flour muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Preheat the oven to 350F/180C and grease and line a 12-count muffin pan with muffin liners.
Step 2- Make the muffin batter. In a large bowl, combine the dry ingredients. Add the wet ingredients and whisk to combine. Fold in the chocolate.
Step 3- Bake. Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-23 minutes or until a toothpick inserted comes out mostly clean.
Step 4- Cool and serve. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Arman’s recipe tips
- Make vegan muffins. Use plant-based yogurt and swap the eggs for ¼ cup of unsweetened applesauce.
- Increase the cooking time. If you make any of the flavors below, plan on adding several extra minutes of baking time to make up for the extra ingredients.
- Don’t overmix the batter. Too much mixing will lose air in the batter and make for dense muffins. Only mix until all of the ingredients are combined.
- Avoid overbaking. Since the muffins will continue to cook as they cool, remove them from the oven as soon as a toothpick inserted comes out just barely clean.
Flavor variations
I may love my chocolate chip muffins, but there are certainly more flavor combinations to choose from! Here are some ideas:
- Banana. Add 2 medium mashed bananas to the batter and reduce the yogurt by 1/2 cup.
- Blueberry. Fold in 1-2 cups of fresh or frozen blueberries. Don’t thaw out the blueberries beforehand.
- Pumpkin. Sub out half the yogurt for unsweetened pumpkin puree.
- Zucchini. Shred 1 large zucchini and squeeze out any extra moisture. Fold through the shredded zucchini at the end.
- Peanut butter. Fold in ¼ cup of smooth, drippy peanut butter. You can also use any other type of nut butter you prefer.
- Cinnamon raisin. Fold in ¼ cup of raisins and 2 tablespoons of cinnamon.
Storage instructions
To store: Leftover muffins can be stored in the refrigerator, covered, for up to 2 weeks.
To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
Yes, if you use certified gluten-free oats to make the oat flour, then it is gluten-free.
Oat flour doesn’t rise because it lacks the gluten found in regular flour. That’s why it’s important to add plenty of leavening agents (like baking powder, baking soda, and eggs) to make up for the lack of gluten.
More recipes using oat flour
Oat Flour Muffins
Ingredients
- 1 3/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar or sugar substitute
- 1/2 cup coconut oil melted
- 1 cup Greek yogurt or any plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chopped, optional
Instructions
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin pan with muffin liners and set aside.
- In a mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until just combined. Fold through the chocolate using a rubber spatula.
- Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-23 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Notes
Nutrition
Originally published April 2021, updated and republished April 2024
Super delicious, easy to make, soft and super moist! 😋
These are delicious! I made these with a shaved chocolate. They were a big hit. I used cottage cheese, Greek yogurt and less white sugar.
My 5yo is a very picky eater but she loved these. I now have to make them every week. I use coconut sugar or agave to sweeten.
Well, I was making them with my sister and theese are the best oat muffins I’ve ever eaten!
So soft, and fluffy like a cloud.
We will Deffinetly make theese again!😋
These are amazingly moist and delicious! I made them twice this week. I made a batch with blueberries and raspberries, then another batch with just cinnamon. I used only 1/2 cup sugar and the muffins were plenty sweet. My family loved them!
I am new to gluten free baking, so I was a little nervous about this recipe but it turned out great!! So much better than I expected. The muffins were moist, rose nicely, and were enjoyed by my whole family. I made the recipe using the pumpkin variation, and instead of vegetable oil I used applesauce and they were delicious. This recipe is a keeper!
Made these for my Sunday school class today.. They were very moist and flavorful. Just because its the holidays, I added orange zest, dried cranberries in addition to the chocolate chips. I took an entire basket of about 20 and they were all gone. I am making them again tomorrow so my family will have some for the week. I also used a sugar alternative to reduce the amount of added sugar. The original recipe is wonderful. These were just personal changes/additions for our tastes.
Made these again! Sprinkled course sugar on top prior to baking. Used 1/3 plain Greek yogurt, 1/3 cottage cheese and 1/3 sweetened peach yogurt with frozen blueberries!
These are delicious! I tripled the recipe. Used strawberry Greek yogurt and cottage cheese with frozen blue berries. I also cut back on the white sugar. Will keep making!
These are delicious. I used less white sugar (1/2 cup) for a triple recipe. I also used 1/2 cup cottage cheese instead of 3 cups yogurt.
Will bake again.
These are AWESOME! I can’t count how many times I’ve made them. I make them as mini muffins – great for kids breakfast and throwing in lunch box. (Adults are definitely fans too). I do about half the sugar this recipe calls for and they’re still fabulous. I also do 1/4 cup coconut oil and 1/4 cup butter just because my family likes the taste, and add flax and chia seeds for some extra fiber. Thank you for this recipe!
Easy to make and tastes great. Can play around with the flavouring you add.
Dear Lord these were fantastic! I did add 2 very ripe bananas and changed the yogurt for 1/2 cup, add cocoa powder and chopped walnut with chocolate chips, and they are much better then the Quaker muffins mix I used to buy. First time in this site, will try more recipes, keep it up !!
🙂 appreciate it, Rebeca
Amazing!!! I swapped out sugar for maple syrup and coconut oil for olive oil. They turned out soft, and delicious! The only things is my chocolate chips all sunk to the bottom. Never had that issue with muffins but just gives us a little surprise at the bottom of the muffin! Will definitely make these again! Thank you!
Great flavor! They were decently light and fluffy, but mine didn’t get the rounded top, just flat tops. Like they rose and then fell while cooking. All my chocolate chips sunk to the bottom also.