Looking for more muffin recipes? Try our protein muffins, almond flour muffins, or flourless muffins next. If you ever look through my pantry, you’ll find I bake with all kinds of flour. Recently, though, I’ve been using oat flour to make my muffins. With a golden brown exterior and soft, fluffy center, you won’t even miss the wheat flour.
Why I love this recipe
Easy to customize. I give you the base recipe plus 6 equally delicious flavor combinations, so you never have to have them the same way twice. One bowl. No fancy mixers or special gear is needed, meaning prep time and cleanup are a breeze. Perfect texture. Like coconut flour muffins, these are made entirely with grain-free flour, yet they’re as light and fluffy as traditional muffins. Healthy. In addition to being gluten-free (and easy to make vegan), they’re also naturally packed with fiber and protein, helping you to stay full for hours.
Ingredients needed
Oat flour– Essentially ground up rolled or quick-cooking oats. Don’t bother spending money on pre-made ones from the grocery store and just make your own. Baking powder and baking soda– Both leavening agents are used for some rise and stability. Salt– Just a pinch brings out the sweetness of all the other ingredients. Sugar– I used white sugar since that’s what I had on hand, but any type of sugar will work in this recipe, including brown sugar, coconut sugar, or a sugar-free substitute. Just be wary that coconut sugar and brown sugar will yield a darker muffin. Coconut oil– Melted and cooled to room temperature. If you prefer, you can also use any type of neutral oil, like canola oil or vegetable oil. Eggs– Room temperature eggs. Yogurt– Any plain yogurt can be used. I used Greek non-fat yogurt. Vanilla extract– A must for any good muffin recipe! Chocolate– Chopped chocolate. Optional, but recommended.
How to make oat flour muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C and grease and line a 12-count muffin pan with muffin liners. Step 2- Make the muffin batter. In a large bowl, combine the dry ingredients. Add the wet ingredients and whisk to combine. Fold in the chocolate. Step 3- Bake. Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 20-23 minutes or until a toothpick inserted comes out mostly clean. Step 4- Cool and serve. Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Arman’s recipe tips
Make vegan muffins. Use plant-based yogurt and swap the eggs for ¼ cup of unsweetened applesauce. Increase the cooking time. If you make any of the flavors below, plan on adding several extra minutes of baking time to make up for the extra ingredients. Don’t overmix the batter. Too much mixing will lose air in the batter and make for dense muffins. Only mix until all of the ingredients are combined. Avoid overbaking. Since the muffins will continue to cook as they cool, remove them from the oven as soon as a toothpick inserted comes out just barely clean.
Storage instructions
To store: Leftover muffins can be stored in the refrigerator, covered, for up to 2 weeks. I may love my chocolate chip muffins, but there are certainly more flavor combinations to choose from! Here are some ideas:
Banana. Add 2 medium mashed bananas to the batter and reduce the yogurt by 1/2 cup. Blueberry. Fold in 1-2 cups of fresh or frozen blueberries. Don’t thaw out the blueberries beforehand. Pumpkin. Sub out half the yogurt for unsweetened pumpkin puree. Zucchini. Shred 1 large zucchini and squeeze out any extra moisture. Fold through the shredded zucchini at the end. Peanut butter. Fold in ¼ cup of smooth, drippy peanut butter. You can also use any other type of nut butter you prefer. Cinnamon raisin. Fold in ¼ cup of raisins and 2 tablespoons of cinnamon.
To freeze: Place the muffins in a ziplock bag and store them in the freezer for up to 6 months.
Frequently asked questions
More recipes using oat flour
Oat flour banana bread Oat flour cookies Oatmeal brownies Oat flour pancakes Oat bread
Originally published April 2021, updated and republished April 2024
