Oat Flour Muffins [with Vegan Option]
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!
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Lately, I've been experimenting with different varieties of muffins but today's featured flavor is this basic oat muffin.
It's gluten-free as is and is also easy to make vegan with just a few swaps.
This muffin is made with nutritious ingredients like whole grain oats and applesauce and is perfect for breakfast on the go.
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.
Related recipes
- Oatmeal Coconut Pecan Cookies
- Buckwheat Banana Bread
- Vegan Chocolate Muffins
- Vegan Blueberry Muffins
- Lemon Poppy Seed Muffins
- Healthy Pumpkin Muffins
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 tablespoon ground flaxseed whisked with 6 tablespoon of water and set aside for 10-15 minutes)
- 6 tablespoon 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 tablespoon 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 teaspoon gluten-free oats (I used Bob's Red Mill)
- 1 tablespoon 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 and other helpful information for this recipe)
Notes
Nutrition
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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!
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! 🙂
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!
Those look so so so so tasty! I would totally drizzle some extra butter or coconut butter on top! 😉
Yeeeees! Mmmmm...sounds good! Thanks GiGi! 🙂
I love muffins! These look delicious and sound super healthy. Just what I need to start my day. Your girls are so cute!
Thank you Dawn! 🙂
This looks like a really good idea for a healthy muffin. I bet I can get my kids to eat them. Great recipe 🙂
Thanks Edyta! Yes, I think they would love them. My kids at them all and left none for me. 😉
I'd love to start my day with a couple of these muffins!
Thank you Jessica! They are great with an iced coffee! 🙂
Such cute kids! The muffins look really delicious too!
LOL! Thank you Kathleen! 🙂
love muffins! these look delicious, I'd eat them in the morning with a big smear of PB
Mmmm, that sounds delectable! Thanks Rebecca!
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! 🙂
Thanks so much Traci! 🙂
I've never baked with oat flour before I'm interested to try it, These look great!
Thanks Nathan! I've been using it a lot since I gave up wheat flour and I love it!
Oh, these look positively delicious, Sherri, and your daughters are adorable!
Thank you so much Robyn! Hope you have a great day! 🙂
Yum! I love trying new muffin recipes, and I REALLY love how healthy these muffins are. A great recipe for the entire family!
Thank you Jaclyn! My kids are devouring them so I guess I will have to hide some next time. LOL