Name: Oat Flour Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free & with Vegan Option]
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 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; 1/4 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)); 1/2 teaspoon cinnamon; ¼ teaspoon salt; 1 teaspoon baking soda; 2 tsp gluten-free oats ((I used Bob's Red Mill)); 1 tbsp melted butter ((for the vegan option, use vegan butter))

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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.

oat flour muffins baked in the muffin pan

The Non-Vegan Version

The Vegan Version

Now, shove them in your face!

If you like these gluten-free muffins, check out these next:

5 from 8 votes

Oat Flour Muffins [Gluten-Free, Refined Sugar-Free, Nut-Free & with Vegan Option]

These Oat Flour Muffins are gluten-free, refined sugar-free and have a vegan option too! Great for breakfast on-the-go or an afternoon snack!

Course Breakfast, Snack

Cuisine American

Keyword gluten-free baking, muffins, oat flour, oats, vegan

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings muffins

Calories 213kcal

Author Sherri Hall

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
1/4 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)
1/2 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.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days or in an airtight container in the refrigerator for up to 5 days.

For the vegan version, the muffins will remain nut-free using a plant-based milk that is not derived from nuts as well as a vegan butter that is not derived from nuts.

The nutrition information reflects the non-vegan option. Nutritional values will differ for the vegan option.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition

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Comments

GiGi Eats
July 01, 2018 at 12:55 pm
Those look so so so so tasty! I would totally drizzle some extra butter or coconut butter on top! 😉
- Sherri Hall
  July 01, 2018 at 8:09 pm
  Yeeeees! Mmmmm…sounds good! Thanks GiGi! 🙂
Dawn @ Words Of Deliciousness
June 28, 2018 at 8:32 pm

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
  June 29, 2018 at 11:52 am
  Thank you Dawn! 🙂
Edyta at Innocent Delight
June 27, 2018 at 12:57 pm

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
  June 27, 2018 at 1:05 pm
  Thanks Edyta! Yes, I think they would love them. My kids at them all and left none for me. 😉
Jessica Formicola
June 27, 2018 at 11:28 am

I’d love to start my day with a couple of these muffins!
- Sherri Hall
  June 27, 2018 at 12:46 pm
  Thank you Jessica! They are great with an iced coffee! 🙂
Kathleen
June 27, 2018 at 10:29 am

Such cute kids! The muffins look really delicious too!
- Sherri Hall
  June 27, 2018 at 12:46 pm
  LOL! Thank you Kathleen! 🙂
rebecca
June 27, 2018 at 10:22 am
love muffins! these look delicious, I’d eat them in the morning with a big smear of PB
- Sherri Hall
  June 27, 2018 at 12:47 pm
  Mmmm, that sounds delectable! Thanks Rebecca!
traci
June 27, 2018 at 10:21 am

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
  June 27, 2018 at 12:49 pm
  Thanks so much Traci! 🙂
Nathan Wyper
June 27, 2018 at 10:09 am

I’ve never baked with oat flour before I’m interested to try it, These look great!
- Sherri Hall
  June 27, 2018 at 12:50 pm
  Thanks Nathan! I’ve been using it a lot since I gave up wheat flour and I love it!
Robyn Gleason
June 27, 2018 at 9:58 am

Oh, these look positively delicious, Sherri, and your daughters are adorable!
- Sherri Hall
  June 27, 2018 at 12:51 pm
  Thank you so much Robyn! Hope you have a great day! 🙂
Jaclyn Anne
June 27, 2018 at 9:55 am

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
  June 27, 2018 at 12:52 pm
  Thank you Jaclyn! My kids are devouring them so I guess I will have to hide some next time. LOL