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Oat Flour Muffins [Gluten-Free, Refined Sugar-Free]

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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. I’m a muffin-making machine! I can’t wait to share all of them on my soon-to-be-launched blog, Sweet Enough…coming soon to a computer (or mobile device) near you! 🙂

But in the meantime, I decided to share my basic Oat Flour Muffin recipe as a sneak peak for the kinds of recipes to be featured on the upcoming refined sugar-free blog. So, without further ado, I present 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!

5 from 8 votes
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Oat Flour Muffins [Gluten-Free]

Made with coconut sugar and honey, these gluten-free Oat Flour Muffins are perfect for breakfast on-the-go or an afternoon snack.
Course Breakfast, Snack
Cuisine American
Keyword gluten-free baking, muffins, oat flour, oats
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 231 kcal
Author Sherri Hall

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350° F.
  2. Line a muffin tin with 12 baking cups.
  3. Whisk together eggs, ½ cup melted butter, milk, coconut sugar, applesauce, honey and vanilla in a large bowl.
  4. In a separate bowl, mix gluten-free oat flour, cinnamon, salt and baking soda.
  5. Stir dry ingredients into wet ingredients.
  6. Fill baking cups with batter until used up.
  7. Top each muffin with gluten-free oats.
  8. Using a pastry brush, coat the top of each muffin with the remaining melted butter.
  9. Bake for 22-24 minutes until toothpick comes out clean.

Recipe Notes

©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

Nutrition Facts
Oat Flour Muffins [Gluten-Free]
Amount Per Serving
Calories 231 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 50mg 17%
Sodium 246mg 10%
Potassium 119mg 3%
Total Carbohydrates 28g 9%
Dietary Fiber 1g 4%
Sugars 11g
Protein 4g 8%
Vitamin A 6.2%
Calcium 3.1%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Reader Interactions

Comments

  2. Oh, these look positively delicious, Sherri, and your daughters are adorable!
    A new blog? I love the name and how exciting! Ill keep an eye out for your launch day so I can share 🙂

    Reply

    • Thank you so much Robyn! I am hoping to launch (fingers crossed) early next week and will keep you posted. Hope you have a great day! 🙂

      Reply

  4. 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! 🙂

    Reply

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