These Oat Flour Muffins are gluten-free, refined sugar-free and have a vegan option too! These gluten-free muffins are perfect for breakfast on-the-go or an afternoon snack!
♪ What have you been baking lately?
Ooh ooh ooh yeah ♫
Ever since my daughters' "Legends and Icons" dance recital last weekend, I just can't get Janet out of my head...and Michael...and Gloria...and...PRINCE!
When they showed me these costumes, I said, "Oh, you're dancing to Prince!"
And my daughters asked, "How did you know?"
"Oh, just a hunch!" 😉
Anyway, to answer my own question. I've been baking muffins, lots and lots of muffins. I've been experimenting with different varieties but today's featured flavor is this basic oat muffin.
How to Make Oat Flour Muffins
First, preheat your oven to 350° F and line a muffin tin with 12 baking cups. Whisk together eggs (use flax eggs for vegan option), melted butter (use vegan butter for vegan option), milk (use plant-based milk for vegan option), coconut sugar, unsweetened applesauce, honey (use maple syrup for vegan option) and vanilla extract in a large bowl.
In a separate bowl, combine gluten-free oat flour, cinnamon, salt and baking soda.
Stir dry ingredients into wet ingredients.
Fill baking cups with batter until used up. Top with gluten-free oats. Using a pastry brush, coat the top of each muffin with melted butter. Use vegan butter for the vegan option.
Bake for 22-24 minutes until toothpick comes out clean.
The Non-Vegan Version
The Vegan Version
Now, shove them in your face!
You might also enjoy:
Oat Flour Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free & with Vegan Option]
Ingredients
FOR THE MUFFINS
- 2 eggs (for the vegan option, use 2 flax eggs - 2 tbsp ground flaxseed whisked with 6 tbsp of water and set aside for 10-15 minutes)
- 6 tbsp melted butter (for the vegan option, use vegan butter)
- ½ cup 2% milk (for the vegan option, use a plant-based milk - I used Oatly brand oat milk)
- ¼ cup plus 2 tbsp coconut sugar
- ¼ cup unsweetened applesauce
- ¼ cup honey (for the vegan option, use pure maple syrup)
- 1 teaspoon pure vanilla extract
- 2¼ cup whole grain, gluten-free oat flour (I used Bob’s Red Mill)
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
FOR THE TOPPING
- 2 tsp gluten-free oats (I used Bob's Red Mill)
- 1 tbsp melted butter (for the vegan option, use vegan butter)
Instructions
- Preheat oven to 350° F.
- Line a muffin tin with 12 baking cups. I recommend using parchment ones.
- Whisk together eggs (or flax eggs), melted butter, milk of choice, coconut sugar, applesauce, honey (or maple syrup) and vanilla in a large bowl.
- In a separate bowl, mix gluten-free oat flour, cinnamon, salt and baking soda.
- Stir dry ingredients into wet ingredients.
- Fill baking cups with batter until used up.
- Top each muffin with gluten-free oats.
- Using a pastry brush, coat the top of each muffin with melted butter.
- Bake for 22-24 minutes until toothpick comes out clean.
(Please refer to the post above for instructional photographs for this recipe)
Notes
Nutrition
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Patty Banzhof
Turned out great! Using a tin pan, it was a success! It baked through & no wet spots! I was very hesitant as I served it bc he’s so picky & turns down most foods he hasn’t already tried, but even my very picky 13 yo son liked it! I was so delighted! This will be a keeper for sure + may throw in some chocolate chips & banana minus the sweetener next time! Thank you!
Sherri Hall
Thanks Patty! So happy you and your son both enjoyed the muffins! And, glad they worked out with the substitutions. Thanks so much for stopping by and sharing! Hope you have a wonderful rest of your day! 🙂
Patty Banzhof
I’m making these so just waiting for them to come out of the oven. I ground up regular Quaker oats to a fine powder since I don’t have the one your using and turned out just fine. I used 12 pkts generic Stevia sweetener instead of coconut sugar + tsp Log Cabin syrup so the batter tasted just fine. I baked it in a 8x6 foil tin instead of cups. I’ll let you know how this turned out!
GiGi Eats
Those look so so so so tasty! I would totally drizzle some extra butter or coconut butter on top! 😉
Sherri Hall
Yeeeees! Mmmmm...sounds good! Thanks GiGi! 🙂
Dawn @ Words Of Deliciousness
I love muffins! These look delicious and sound super healthy. Just what I need to start my day. Your girls are so cute!
Sherri Hall
Thank you Dawn! 🙂
Edyta at Innocent Delight
This looks like a really good idea for a healthy muffin. I bet I can get my kids to eat them. Great recipe 🙂
Sherri Hall
Thanks Edyta! Yes, I think they would love them. My kids at them all and left none for me. 😉
Jessica Formicola
I'd love to start my day with a couple of these muffins!
Sherri Hall
Thank you Jessica! They are great with an iced coffee! 🙂
Kathleen
Such cute kids! The muffins look really delicious too!
Sherri Hall
LOL! Thank you Kathleen! 🙂
rebecca
love muffins! these look delicious, I'd eat them in the morning with a big smear of PB
Sherri Hall
Mmmm, that sounds delectable! Thanks Rebecca!
traci
I have loved oat flour since my college days when I was a small batch, commercial bread baker. It's one of my favorite ingredients, so of course I'm totally loving this recipe! Just shared on Pinterest...thanks for the GF baking inspiration! 🙂
Sherri Hall
Thanks so much Traci! 🙂
Nathan Wyper
I've never baked with oat flour before I'm interested to try it, These look great!
Sherri Hall
Thanks Nathan! I've been using it a lot since I gave up wheat flour and I love it!
Robyn Gleason
Oh, these look positively delicious, Sherri, and your daughters are adorable!
Sherri Hall
Thank you so much Robyn! Hope you have a great day! 🙂
Jaclyn Anne
Yum! I love trying new muffin recipes, and I REALLY love how healthy these muffins are. A great recipe for the entire family!
Sherri Hall
Thank you Jaclyn! My kids are devouring them so I guess I will have to hide some next time. LOL