Erin’s Recipe Rundown
Texture: Soft, fluffy, and moist — with a tender crumb that doesn’t fall apart.
Taste: Just the right amount of sweetness, balanced by a hint of nutmeg and subtly nutty oat flour.
Ease: Incredibly simple! A no-fuss, one-bowl-friendly recipe any beginner can master.
Top Tips: For bakery-style muffins, chill the batter for 20 minutes before baking. Start at a high temp (425°F) to get a beautiful dome, then finish at a lower temp for even baking.
Recommended GF Flour: This recipe works best with high-quality certified gluten-free oat flour. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Yes, these are a staple in our house! They’re endlessly customizable, freezer-friendly, and always a hit with my family.
xoxo erin
This post was originally published in March 2023. It was updated with new photos and instructions in May 2025.
This oat flour muffin recipe has been my go-to for years because it’s SO easy to customize. It’s also naturally gluten-free and can easily be made dairy-free. Plus, I’ve learned a few tricks to ensure these muffins are ALWAYS moist, fluffy, and light!
Some gluten-free muffins can be dry, crumbly, or dense. But these are truly perfect every time!
Featured Comment
From Winter: “I made these today with the following additions: 1 tsp cinnamon, 1/4 shredded unsweetened coconut and 1/2 cup fresh raspberries. Absolutely delicious and so happy to have found a great recipe using oat flour. Definitely on my muffin recipe rotation – thanks Erin!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- Wet Ingredients
- Dry Ingredients
- Baking with Gluten-Free Oat Flour
- How to Make Oat Flour Muffins
- Storage/Make Ahead/Freezer Instructions
- Can these muffins be made dairy-free?
- Can you use homemade oat flour instead of store-bought?
- Can these muffins be made egg-free?
- Oat Flour Muffin Tips & Tricks
- More Oat Flour Recipes
- Oat Flour Muffins (Endless Mix-Ins!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these oat flour muffins. Jump to the recipe card below for the exact measurements.
Wet Ingredients
- Oil: Feel free to use the oil of your choice for this recipe. Canola oil, vegetable oil, olive oil, or coconut oil will all work!
- Milk: Any type of milk will work for this recipe, but I prefer unsweetened almond milk. Using a non-dairy milk will make these muffins dairy-free!
- Applesauce: I usually use unsweetened applesauce for these muffins, but you can also use banana, canned pumpkin, baked and mashed sweet potato, or shredded zucchini.
- Apple cider vinegar: Apple cider vinegar is one of my secret ingredients for gluten-free baking! It helps lighten and tenderize the crumb.
Dry Ingredients
- Oat flour: Be sure to use certified gluten-free oat flour to keep these muffins gluten-free. This is my favorite brand. See the note below on baking with gluten-free oat flour!
- Brown sugar and sugar: I like to use 1/2 cup brown sugar and 1/4 cup white sugar for this recipe. You can also use coconut sugar, if you prefer. For best results, avoid using liquid sweeteners, like pure maple syrup or honey. The liquid will make the batter too wet.
For more muffin recipes, try these gluten-free blueberry muffins, gluten-free apple muffins, gluten-free pumpkin muffins, gluten-free banana muffins.
You also might like this go-to customizable base recipe for gluten-free muffins!
Baking with Gluten-Free Oat Flour
If you have Celiac disease, gluten sensitivity, or just want to make gluten-free oat flour muffins, it’s very important to use certified gluten-free oat flour.
Even though oats are naturally free of gluten, there is a high risk of cross-contaminating with wheat during the manufacturing process. This means that regular oats may contain gluten.
Certified gluten-free oats are safe for people with Celiac disease because they’re made in a separate facility. They’ve also been tested to ensure they contain less than 20 ppm gluten.
So when in doubt, look for the gluten-free label on your oat flour! You can also make your own oat flour at home, but you’ll need to use gluten-free oats to make them.
How to Make Oat Flour Muffins
Here’s an overview of how to make these oat flour muffins. You can jump to the recipe for the full instructions!
- Whisk dry ingredients. Combine oat flour and other dry ingredients in large bowl, until well mixed.
- Whisk wet ingredients. In a separate bowl, mix together all wet ingredients until combined.
- Add wet to dry and mix together. Combine all ingredients in one bowl, then fold in mix-ins (if using).
- Scoop into muffin pan. Use a food scoop to add the batter to the prepared muffin tin, then chill in the fridge before baking.
- Bake. Bake for 10 minutes, then reduce the oven temperature and continue baking until a toothpick comes out clean (about 10-15 more mins).
You also might like these coconut flour blueberry muffins, gluten-free zucchini muffins and gluten-free chocolate chip muffins.
Check out this full collection of oat flour recipes!
Storage/Make Ahead/Freezer Instructions
To Store: Store cooled muffins in an airtight container or a Ziplock bag. Muffins will last up to five days at room temperature, or three months in the freezer.
To Make Ahead: Prepare the batter ahead of time and refrigerate it (covered) for up to 24 hours. When ready to bake, give it a gentle stir, scoop into muffin tins, and bake as directed. Or, bake the muffins completely in advance and store them for grab-and-go breakfasts or snacks all week.
To Freeze: Once muffins are completely cool, place in a single layer in a freezer-safe bag or container. Freeze for up to 3 months. To enjoy, thaw overnight at room temperature or warm in the microwave for 20–30 seconds.
Can these muffins be made dairy-free?
Yes! This recipe is already very flexible. Just use your favorite non-dairy milk (like almond, oat, or soy milk) in place of regular milk. The muffins turn out just as moist and fluffy — no one will know the difference.
Can you use homemade oat flour instead of store-bought?
Yes, just blend rolled oats in a high-speed blender until very fine and powdery. Measure after blending to ensure accuracy. Keep in mind that store-bought oat flour is often more consistent in texture, which can help with uniform results.
Can these muffins be made egg-free?
Yes. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let it sit for 5–10 minutes before adding to the wet ingredients. This works great for a vegan version.
Oat Flour Muffin Tips & Tricks
- Customize your muffins: This recipe is meant to be a base for you to customize as you’d like! Feel free to add a variety of mix-ins, such as chocolate chips, peanut butter chips, shredded coconut, poppyseed, chia seeds, chopped walnuts or pecans, berries, and more.
- For TALL muffins: I like to cook these muffins at a high temperature at first, then reduce the heat. This helps the muffins get a better rise and creates bakery-style, TALL muffins.
- For MOIST muffins: Let the batter sit for 20 minutes for ultra-moist muffins. This helps the flour hydrate and chills the batter, which results in light, fluffy muffins.
More Oat Flour Recipes
- Oat Flour Waffles
- Oat Flour Pancakes
- Oat Flour Banana Bread
- Oat Flour Chocolate Chip Cookies
- Oat Flour Brownies
- Oat Flour Banana Muffins
- How to Make Oat Flour
- Substitute for Oat Flour
Oat Flour Muffins (Endless Mix-Ins!)
Ingredients
DRY INGREDIENTS
- 2 1/4 cups oat flour 280 grams (gluten-free if needed)
- ¾ cup sugar of choice 150 grams (I use ½ cup brown sugar and ¼ cup granulated sugar)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
WET INGREDIENTS
- 1 cup mashed or pureed applesauce pumpkin or banana, 250 grams
- ½ cup milk of choice 120 grams (I use almond milk)
- ½ cup oil of choice 100 grams
- 1 egg
- 1 teaspoon apple cider vinegar
OTHER
- ½-1 cup mix-ins chocolate chips, blueberries, nuts, dried fruit, etc.
Instructions
- Preheat the oven to 425F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry and mix with a rubber spatula until just combined and no dry streaks remain. Fold in any mix-ins
- Scoop the batter into the prepared muffin tin. Refrigerate the muffins for 20 minutes before baking.
- Preheat the oven to 425F. Bake for 10 minutes, then reduce the oven temperature to 350F and bake for another 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins spring back when touched on top.
- Let cool for 3-5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Customize your muffins: This recipe is meant to be a base for you to customize as you’d like! Feel free to add a variety of mix-ins, such as chocolate chips, peanut butter chips, shredded coconut, poppyseed, chia seeds, chopped walnuts or pecans, berries, and more.
- For TALL muffins: I like to cook these muffins at a high temperature at first, then reduce the heat. This helps the muffins get a better rise and creates bakery-style, TALL muffins.
- For MOIST muffins: Let the batter sit for 20 minutes for ultra-moist muffins. This helps the flour hydrate and chills the batter, which results in light, fluffy muffins.
I am so thrilled with these yummy muffins. I don’t bake often and when I do I want it to be worth it. These are worth it! I will bake them again!
Thank you for your kind words, Rhonda! We’re so glad you loved the muffins. Happy baking!
Oh my goodness these are so yummy I used date syrup for the sugar and coconut oil and they are so moist and yummy will be making these again
We’re so glad you loved the muffins, Stephanie! Good to know it works with date syrup and coconut oil. Thanks for sharing your experience with us!
Made these muffins last night, trying to get a way to enjoy oats.
10 out of 10, followed exact instructions / ingredients, with exception of brown sugar/sugar, I used Truvia Stevia brown sugar, 0 calaries.
Oh my gosh, bakery quality, added 3 large blueberries to each muffin!!!!
melt in mouth, help together, did not crumble like one comment stated.
sent recipe to my whole family, used whole milk,
have vegan nephew/nieces, will try for them with Almond Milk or maybe “””Oat Milk””””!!!
Thank you so much for posting it, so glad I was able to find.
Hi Michael, we’re so glad you enjoyed the muffins and shared the joy with your family! Thanks for sharing your feedback and tips with us!
I loved the way these turned out! I used two mashed bananas, and folded in diced strawberries.
Could I substitute honey or leave out the sugar?
I haven’t tried this myself but I honey has different properties. The sugar gives the muffins a some structure.
I made these today with the following additions: 1 tsp cinnamon, 1/4 shredded unsweetened coconut and 1/2 cup fresh raspberries. Absolutely delicious and so happy to have found a great recipe using oat flour. Definitely on my muffin recipe rotation – thanks Erin!
So yummy
I’m glad you enjoyed them!
I made your Oat Flour Muffins this morning. Wow! So easy to make. I followed the recipe exactly, and they turned out wonderfully moist with a great texture! Mmmm! I’ve come to rely on Meaningful Eats for great gluten free recipes that taste amazing and do not disappoint!
Hi Donna, we’re so happy to hear how much the recipes have meant to you and that the oat flour muffins didn’t disappoint! Thank you for such kind and thoughtful feedback. Happy baking!
My kiddos loved getting to customize their own muffins! I have made these a few times and we added whatever fruit and toppings we had on hand. They turned out perfect and delicious every time!
I have bene loving oat flour these days, its so versatile! We loved these muffins. They freeze great too.
I’ve been making muffins in batches and freezing them for school mornings. This weekend I gave these a try. We used wild blueberries and lemon zest. I’m a little disappointed in the crumbly texture. These muffins are falling apart as the kids eat them. I really like that these are oat flour instead of 1-1, I’ll give them another try when our freezer stash is low. I followed recipe exactly but maybe/hopefully an error on my part.
Kids love the different toppings of these oat flour muffins! They were incredibly delicious and enjoyable!
Made the oat muffins today. They were delicious and I will be making again. I divided the batter so I could add mini chocolate chips and blueberries
I’m so glad the muffins turned out for you! Those sound like delicious additions!
Used this recipe a couple of times, and haven’t had a bad muffin yet. Today i made pistachio in mini bundts because mom had no regular size muffin pan. So yummy.
Yum! Those mix-ins sound great! Thank you for taking the time to share your feedback. We’re so glad you loved the muffins!