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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
Will make these! Also add Whey protein!
Fast and easy. Nutritious. Thank you.
So welcome!
Do you think these muffins could still be successful with a No Egg Replacer or apple sauce due to anaphylactic egg allergy?
Just perfect ! Thanks you :):) 🙂
So welcome!
I make these every week!
do you think if i doubled the recipe,i can bake it in a loaf pan to cut it in pieces for my kids?like a loaf slice?thanks
I don’t see why not!
I used almond flour instead and added fresh blueberries and blackberries. They are so moist and delicious. Best muffins I’ve ever had.
These are so good, wow! Super moist and squishy, perfection! Thank you so much for this recipe.
Can I use plant based yogurt instead of Greek yogurt?
Yes, absolutely!
THIS is the recipe I’ve been searching for! Thank you!!! So moist and delicious. I want to eat these every day!
Thanks for the recipe! Added the bananas and choc chips, and substituted sugar with a quarter cup maple syrup. Muffins turned out moist and tasty! And not too sweet.
155 gm of oats, blend or food process = 155 gm of oat flour = 1 3/4 cups of oat flour
Turned out tasting like chocolate chip cookies but in a muffin. (I double the batch)…. My version: I added one cup of almond milk because I only had 6oz of greek yogurt at the moment. Also I used 1/2 cup of coconut oil instead of 1 cup. Plus I used coconut sugar. My girls were surprised that it tasted like chocolate chip cookies. 🙂 Thank You.
I made these for breakfast for my husband who is on a sugar-free, gluten-free diet. I added some nuts instead of chocolate. They were delicious!
Hi Arman,
The muffins are so good. My kid loved them. I used the brown sugar. I used the Bobs red mill gluten free oat flour. Could you please give the grams measurement to cups for oat flour in this recipe. I want to get the same results every time. For that , I like to weigh my flour instead of measuring in cups. Thanks.
Great recipe! I used coconut sugar, and I replaced the melted coconut oil for melted butter.