Light, fluffy, and moist! Add your FAVORITE MIX-INS to these oat flour muffins for on-the-go breakfasts or afternoon snacks!

On the hunt for a delicious oat flour muffin recipe? This is it! Check out all my expert tips for making your own customized oat flour muffins.

Oat flour muffins in a white baking dish


 

Muffins are a staple in our house. They’re great for busy morning breakfasts, packed lunches, after-school snacks, and so much more. And since we eat them so often, I’m always looking for ways to make them more healthy.

This oat flour muffin recipe is my go-to 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!

My secret is three-fold:

  • Use apple cider vinegar to lighten and tenderize the crumb
  • Let the batter sit in the fridge for 20 mins before baking to get super moist muffins
  • Cook the muffins at a high temperature for TALL, fluffy muffins

I also love that you can use tons of different substitutions for this recipe. Swap regular milk for almond milk, swap vegetable oil for canola oil, or swap apple sauce for mashed banana. Then add whatever mix-ins you like: chocolate chips, berries, nuts—you name it!

Trust me, this is a recipe you want to have on hand. Once you try them, you’ll be making them on repeat!

Table of Contents

Why You’ll Love This Recipe

  • Light, fluffy, and moist
  • Naturally gluten-free
  • Can be made dairy-free
  • Easy to customize

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 these coconut flour blueberry muffins, gluten-free zucchini muffins and gluten-free chocolate chip muffins.

Check out this full collection of oat flour recipes!

Ingredients You’ll Need

Wet Ingredients

Here are the wet ingredients you’ll need to make this oat flour muffins recipe:

Wet oat flour muffin ingredients on a counter top
  • 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.
  • Egg: Use one large, room temperature egg to help bind the batter together and add moisture.

You also might like this go-to customizable base recipe for gluten-free muffins!

Dry Ingredients

Here are the dry, simple ingredients you’ll need for these muffins:

Oat flour muffin ingredients on a counter top
  • 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.
  • Salt: I like to use a bit of fine sea salt to bring out the flavors and balance the sweetness!
  • Baking soda and baking powder: Baking soda and baking powder both play an important role in helping the batter rise and creating a light, tender crumb.

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.

For more ways to use oat flour, try these recipes for oat flour wafflesoat flour pancakesoat flour banana breadoat flour chocolate chip cookiesoat flour brownies and oat flour banana muffins.

You also might like these articles on how to make oat flour and substitute for oat flour.

How to Make This Recipe

  • Preheat the oven to 425F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
dry ingredients in a bowl
  • In a large bowl, whisk together the dry ingredients.
Wet ingredients in a bowl
  • In another bowl, whisk together the wet ingredients.
Wet and dry ingredients together in a bowl
  • 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.
Oat flour muffin batter in a muffin tin
  • Scoop the batter into the prepared muffin tin. Refrigerate the muffins for 20 minutes before baking.
Baked oat flour muffins in a muffin tin
  • 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!

Storage Instructions

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.

Oat flour muffins spread on a counter top with fruit around them

FAQs

Can you substitute oat flour for regular flour in muffins?

You can use oat flour instead of white flour or whole wheat flour in muffins. But it’s best to use a recipe that specifically calls for oat flour. (Like my oat flour muffin recipe!) If you want to use oat flour as a substitution, use 1 1/3 cup oat flour for every 1 cup of white flour.

Does oat flour bake well?

Yes, oat flour is a great alternative to regular all purpose flour. Just keep in mind that oat flour is gluten-free and bakes a bit differently. Baked goods may be chewier and more crumbly, unless you add the right amount of moisture to balance it out. I recommend adding apple cider vinegar to tenderize the crumb of oat flour baked goods. I also recommend letting the batter sit in the fridge for 20 minutes to soak up the moisture.

Is baking with oat flour healthier?

Yes, oat flour is more nutritious than regular white flour. It contains lots of fiber, calcium, iron, potassium, and more!

Expert 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.
A hand reaching for a oat flour muffin in a baking dish

MORE OAT FLOUR RECIPES

I hope you love this great recipe as much as we do! If you try these oat flour muffins, be sure to leave me a comment/rating below. I’d love to hear from you! 

Oat flour muffins in a baking dish
4.80 from 10 votes

Oat Flour Muffins (Endless Mix-Ins!)

Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Servings 12 muffins
Light, fluffy, and moist! These oat flour muffins can be customized in SO many ways and are perfect for on-the-go breakfasts or afternoon snacks!

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

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!
RECIPE 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.

Nutrition

Calories: 106kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Calcium: 56mg | Iron: 1mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

    1. I haven’t tried this myself but I honey has different properties. The sugar gives the muffins a some structure.

  1. 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!

  2. 5 stars
    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!

  3. 5 stars
    I have bene loving oat flour these days, its so versatile! We loved these muffins. They freeze great too.

    1. 3 stars
      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.

  4. 5 stars
    Kids love the different toppings of these oat flour muffins! They were incredibly delicious and enjoyable!

  5. 5 stars
    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

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