Oat Flour Muffins

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5 from 311 votes
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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.

oat flour muffins.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make oat flour muffins
  4. Arman’s recipe tips
  5. Storage instructions
  6. Frequently asked questions
  7. More recipes using oat flour
  8. Oat Flour Muffins (Recipe Card)

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.

muffins with oat flour.

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. 

oat flour muffin recipe.

Frequently asked questions

Is this gluten-free?

Yes, if you use certified gluten-free oats to make the oat flour, then it is gluten-free. 

Why doesn’t oat flour rise?

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

Oat Flour Muffins

5 from 311 votes
These oat flour muffins are so moist and fluffy, you won't believe they are flourless! No flour and no butter needed, they are made in just one bowl!
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients  

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

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. 

Nutrition

Serving: 1servingCalories: 172kcalCarbohydrates: 12gProtein: 5gFat: 12gSodium: 151mgPotassium: 100mgFiber: 4gVitamin A: 46IUCalcium: 52mgIron: 1mgNET CARBS: 8g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2021, updated and republished April 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    I have literally made these muffins with chocolate chips and raisins, at least five times in a week and a half! My family and friends love them!!!

  2. 5 stars
    These are delicious! Could I have the recipe by weight for a more consistent bake? Also, how do you get yours so rounded on top? Thank you!

  3. 5 stars
    Between these and the keto enchiladas….my kids are eating well. I’ve made these with bananas and blueberries, as well as toffee chips for my kids. They are so moist (I know, bad word, but they are). Absolutely love them!!! And easy peasy to make! Thanks again!!

    1. If you wanted to use less sugar and sub with applesauce, I wonder how much the ratio would be?

  4. 5 stars
    Hi Arman. Wow! These oat flour muffins are wonderful. Thanks for sharing such a great recipe. I’ve recommended your website to everyone. I’m making the brownies today. No doubt they will be delicious!!

  5. 5 stars
    These are amazing!!!!! I had some old oat flour and it smelled ok so I thought I would try these. I did’t have yogurt so I used buttermilk. OMG! They were so lite and fluffy. I will definitely make them over and over. Because, well…..my husband and I ate all 12 within 24 hours.

  6. Hello! I make them with one cup of oat flour and one cup of oat flakes. I use Greek yogurt with 10% fat and just 1/3 cup coconut oil. They are so delicious. Thank you!

  7. Yummy! I have tried this recipe a few times now I absolutely love them! Very flavourful. Can I subtitute the oat flour with all purpose flour aswell?

  8. 5 stars
    I love these muffins. They are very flavorful and filling. I’m so impressed with the natural ingredients.

  9. Instead of white sugar for sweetener use Stivia ! No calories in stevia.
    Use same amount as real sugar!

  10. 5 stars
    I made these using 1/2c brown sugar Swerve and 1/4c confectionery Swerve, replaced the oil with mashed banana, used two small 5oz containers of vanilla Two Good yogurt, and added 1/2c of frozen wild blueberries. They were outstanding! Thanks for a great recipe. I will be making these again and again!