Oat Flour Muffins (Endless Mix-Ins!)

Meaningful Eats

Oat Flour Muffins (Endless Mix-Ins!)

12 muffins

Do you have a bag of oat flour and you want to make muffins? You're in the right place!

These muffins are light, fluffy and moist! This is a great base oat flour muffin recipe that you can add your favorite mix-ins to!

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

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.

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