Made with coconut sugar and honey, these gluten-free Oat Flour 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. Blueberry. Chocolate Chip. Apple Cinnamon. Pumpkin Chocolate Chip. And of course, these Oat Flour Muffins…
Learn how to make them
First, preheat your oven to 350° F and line a muffin tin with 12 baking cups. Whisk together eggs, melted butter, milk, coconut sugar, applesauce, honey 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 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.
Now, shove them in your face!
Oat Flour Muffins [Gluten-Free]
- 2 eggs
- ½ cup melted butter plus 1 tablespoon
- ½ cup 2% milk
- ¼ cup coconut sugar plus 2 tablespoons
- 1/4 cup unsweetened applesauce
- ¼ cup honey
- 1 teaspoon vanilla
- 2¼ cup whole grain gluten-free oat flour (I used Bob’s Red Mill)
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons gluten-free oats (I used Bob's Red Mill)
- Preheat oven to 350° F.
- Line a muffin tin with 12 baking cups.
- Whisk together eggs, ½ cup melted butter, milk, coconut sugar, applesauce, honey 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 the remaining melted butter.
- Bake for 22-24 minutes until toothpick comes out clean.
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