Leftover Oatmeal Muffins

3.50 from 2 votes

Tender, gluten-free leftover oatmeal muffins are a great way to use up leftover oatmeal. A simple batter needs just one bowl and comes together in minutes.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 145kcal

Author: Nicole Spiridakis

Ingredients

1 ¾ cups oat flour (210 grams)
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup whole milk
1 egg well beaten
2 tablespoons unsalted butter melted
1 cup cooked oatmeal

US Customary - Metric

Instructions

Grease or line a muffin tin with liners.
In a large bowl, whisk together the milk, egg, and melted butter into the oatmeal, mixing well so that there are no lumps. Stir in the oat flour, sugar, baking powder, and salt. Fold in any add-ins if using.
Spoon batter into the muffin cups, filling each about ⅔ full. Preheat the oven to 375℉. Let the batter rest while the oven heats, then place in the oven and bake for about 15-20 minutes, or until a tester comes out clean. Cool in the pan for 5 minutes, then turn out the muffins to cool completely.

Notes

Rest the batter - Gluten-free baking always benefits from a rest before a batter or dough is baked so that the flour can hydrate. Let the muffins rest in the tin while the oven preheats for the best results. Read my gluten-free baking tips.

Oat flour substitute - You can swap almond flour or sorghum flour, another whole grain gluten-free flour, for the oat flour.

Make them dairy-free - These muffins easily can be made dairy-free if needed! Substitute melted coconut oil for the melted butter, and your favorite non-dairy milk for the milk.

Make them refined sugar-free - Instead of brown sugar, you can use maple syrup, honey, or coconut sugar.

Make them vegan - Follow the dairy-free substitutions listed above, and leave out the egg.

Nutrition