Oat Flour Muffins -

5 from 1 vote

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 you'll make over and over again.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 165kcal

Author: Nicole Spiridakis

Ingredients

2 cups oat flour (280 grams)
3 teaspoons baking powder
½ teaspoon fine sea salt
½ cup granulated sugar
1 large egg
1 cup whole milk
¼ cup unsalted butter, melted
Optional add-ins: fresh or frozen berries, ground spices, citrus zest, chocolate chips

US Customary - Metric

Instructions

Generously butter a muffin tin.
In a large bowl, whisk together the oat flour, baking powder, salt, and sugar. Lightly whisk the egg separately, then stir in the beaten egg, milk, and butter. Gently fold in any add-ins such as berries or chocolate, if using.
Spoon the batter evenly into the muffin tin (fill each cup about two-thirds full). Preheat the oven to 375℉ and let the batter rest while the oven heats. Bake the muffins for 20-25 minutes, until a tester comes out clean.
Place the muffin tin on a wire rack to cool for about 10 minutes, then gently turn out the muffins onto the rack to cool completely.

Notes

Add-in Ideas

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, etc.
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!

Tips

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.

Nutrition