Oat Flour Muffins

You can customize these oat flour muffins any way you like - add fruit, spices, chocolate chips, and more. Look at this recipe as your base for a solid gluten free muffin recipe that you'll make over and over again.

Oat Flour Muffins Recipe

It's no secret that oat flour is my favorite gluten free baking flour. It's versatile, performs reliably and beautifully in every recipe, is a whole grain, easy to DIY, and is relatively inexpensive in the world of gluten free flours! From cakes to cookies to muffins, oat flour is always a winner.

I developed this oat flour muffin recipe to feature, of course, oat flour! It's the sole gluten free flour needed and you can add flavorings, fruit, nuts, chocolate, whatever you can think of to build on this solid base. With a fluffy crumb, tender inside, and gorgeous structure, I know you'll love these muffins. Even better? You need just one bowl to make them!

Why Use Oat Flour for These Muffins?

In this oat flour muffins recipe, the muffins bake up beautifully and don’t have the denseness or grittiness you may find in baked goods that rely on a gluten-free all-purpose flour substitute. This is due to the oat flour. Oat flour is a fantastic and easy gluten-free flour to use in baking recipes because it can often be used 1:1 by weight for all-purpose flour. This recipe uses oat flour as its base to create fluffy, super tender muffins that can be adapted in all sorts of ways.

Ingredients Needed

Here's a glance at what you'll need to make these gluten free muffins, plus some helpful notes. Check the recipe card at the end of this post for the full ingredient amounts.

• Oat flour - Naturally gluten oat flour is the best choice for making tender, sturdy muffins that keep well.
• Baking powder - Make sure to check the expiration date on your baking powder so that the muffins rise properly.
• Salt - A little fine sea salt is what I always use in my recipes.
• Granulated sugar - You can see a few substitution suggestions for the sugar lower down.
• Egg - All of my recipes call for large eggs!
• Milk - You can use whole milk or 2% milk.
• Butter - I use unsalted butter so that it doesn't compete with the sweetness of the muffins. If you need to use unsalted butter, omit the added salt.

Flavor Variations/Add-Ins

Use this base recipe as your jumping-off place for all sorts of muffins. Here are a few ideas to get you started, but don't stop here!

• Fruit - Go all-in on fruit with berries, chopped apples or pears, stone fruit, or raisins.
• Chocolate - I LOVE chocolate chip muffins. Try mini chocolate chips for littler bits of chocolate, or tuck in regular semisweet or milk chocolate chips for a treat.
• Ground Spices - You can add all sorts of warming spices to oat flour muffins! Try ground cinnamon, ginger, nutmeg,
• Zest - Rub the zest of 1 lemon, orange, lime, or other citrus into the sugar before adding it to the batter to make citrus-flavored muffins.
• Nuts - Add ¼ cup toasted, chopped almonds or walnuts to the batter.
• Seeds - Poppy seeds are always lovely in muffins, and you can add about 4 teaspoons of poppy seeds to muffin batter for a bit of crunch. Also try pumpkin seeds, sunflower seeds, or chia seeds!

How to Make Oat Flour Muffins

These are unfussy muffins, and you will be able to throw the batter together quickly. Here's a look at how to do it (the detailed instructions will be in the recipe card!).

• Prep: Generously butter a muffin tin.
• Whisk: In a large bowl, whisk together the dry ingredients, then stir in the egg, milk, and butter.

• Stir: Give the batter a good stir to make sure it's combined.
• Add to tin: Spoon the batter evenly into the muffin tin and preheat the oven to 375℉. Rest the batter while the oven heats.
• Bake: Place in the oven and bake the muffins for 20-25 minutes, then cool for about 15 minutes before eating.

Muffin-Making Tips

There's not much better than a one-bowl recipe! You'll want to follow these easy best practices below so that your oat flour muffins turn out perfectly:

• Rest the batter – Oat flour benefits from a rest before baking off the batter. You can set a timer for 15 minutes, or let the batter rest while the oven preheats to help it hydrate.
• Fill the muffin cups ⅔ full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about ⅔ full is the sweet spot so that these muffins rise nicely but don’t overflow.
• Try brown sugar - This could be included under "variations" but let's try it here! You can swap the granulated sugar with brown sugar (light or dark). For that matter, you can adjust the sweetness to your taste, adding more or less sugar.
• Go dairy-free - Instead of butter, use melted coconut oil plus your favorite non-dairy milk to make these muffins dairy-free.
• Refined sugar-free - Add honey to the batter instead of the sugar - its lovely, floral sweetness is wonderful.

Proper Storage

Here's how to store your oat flour muffins:

• Counter – Keep the muffins in an airtight container on the counter for up to 3 days.
• Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
• Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.

More Gluten Free Muffin Recipes

• Gluten Free Oatmeal Raspberry Muffins
• Oat Flour Blackberry Muffins
• Gluten Free Lemon Poppy Seed Muffins
• Gluten-Free Rhubarb Muffins