Oat Flour Muffins (Endless Mix-Ins!)

Meaningful Eats

Oat Flour Muffins (Endless Mix-Ins!)

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!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Resting Time 20

Author Erin Collins

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