These oat flour muffins are so moist and fluffy, you won’t believe they are healthy! Made with simple ingredients, they take minutes to make and are easily customizable!
Oat Flour Muffins
It’s no secret that I love baking with alternative flours and grains. If you ever have a look through my pantry, you’ll notice various kinds- almond flour, coconut flour, and recently, I’ve also started stocking oat flour.
Oat flour is one of the most versatile and easy flours to have on hand. In fact, it’s easy enough to make yourself. All you need to do is blend up rolled or quick cooking oats and voila- instant oat flour. I love replacing my wheat-based flour recipes with it and love the subtle yet delicious flavor it yields. While I typically make quick bread or brownies with them, I’ve recently loved making muffins.
I’ve been meaning to share an oat flour muffins recipe for quite some time. They are a healthy and wholesome dessert that does not taste healthy at all. It takes minutes to prep and turns out perfect every time.
No flour, no butter, and no refined sugar are needed, but you’d never tell. The texture of the muffins is moist and fluffy on the inside, and tender on the outside. They are pleasantly sweet and easily customizable to add your favorite mix-ins!
I had some friends over for coffee the other day and served them these muffins and NO ONE believed me when I told them they were made with oat flour- They thought it had to be made with white flour!
How do you make muffins with oat flour?
- 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.
- Granulated sweetener of choice– Any granulated sweetener can be used. I’ve used both erythritol and white sugar, but brown and coconut sugar can also be used. Just be wary that the latter two will yield a darker muffin.
- Coconut oil– Melted and cooled to room temperature. Use refined coconut oil to ensure there is no coconut flavor whatsoever.
- 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.
Start by mixing together the dry ingredients in a large mixing bowl. Next, add the wet ingredients and mix until just combined. Grease and line a 12-count muffin pan with muffin liners and distribute the batter evenly amongst them all.
Now, 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 their pans for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best oatmeal flour muffins
- Do not overbake the muffins, as they continue to cook as they are cooling down.
- If you add one of the optional ingredients, be sure to increase the cooking time if needed.
- For gluten free muffins, be sure to use a certified gluten free oat flour.
While these muffins taste delicious on their own, here are some fun flavor variations to change things up!
- Banana– Add 2 medium mashed bananas to the batter and reduce the yogurt by 1/2 cup.
- Blueberry– Fold through 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.
- Chocolate chip– Fold through 1/2 cup mini chocolate chips.
- Zucchini– Shred 1 large zucchini and squeeze out any extra moisture. Fold through the shredded zucchini at the end.
Storing and freezing muffins
- 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.
More Oat Flour Recipes to try
Oat Flour Muffins
- 1 3/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sweetener of choice I've used both erythritol and white sugar
- 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
- 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.
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