Oat Flour Muffins

These oat flour muffins could hardly be easier to make! You can throw in all the add-ins and flavorings like fruit, nuts, chocolate, spices, or 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! This is a beautifully simple recipe that inspired my oat flour blueberry muffins and gluten free blackberry muffinss recipe, so check those out for ideas, too.

Why Use Oat Flour for Muffins?

Oat flour is an amazing and versatile flour that performs reliably and beautifully in every recipe. And if you're wondering, is oat flour gluten free?, the answer is: YES! It's also a whole grain and is relatively inexpensive in the world of gluten free flours! Learn how to make oat flour at home or grab a package at the store.

From cakes to cookies to muffins, oat flour is always a winner. In this 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.

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. If you can't eat oats, use this method with brown rice flour.
• 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, cardamom, or whatever you like.
• 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!

Muffin-Making Tips

There aren't many things 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

• 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.