Whip up batch of oat flour muffins so light and fluffy, you won’t believe they contain no flour and are naturally gluten-free! Gluten-free oatmeal muffins come together effortlessly in a blender and can be loaded with chocolate chips, blueberries, or your favorite mix-ins.
gluten free oatmeal muffins with no flour!
Oat Flour muffins recipe was inspired by my growing love for oat flour recipes. Like the recipe it was inspired by, Pumpkin Oat Flour Muffins and Oat Flour Bread, this gluten-free muffin uses no flour and comes together in minutes, using only a blender!
Using oatmeal ground into oat flour is not only an affordable hack for gluten-free baking, but makes adds a nutty, wholesome taste, plus a boost of protein, and fiber. Like oat flour cookies and oat flour banana bread, you can’t beat the ease of making homemade oat flour in seconds for recipes!
Simply use a blender or food processor to blend the oatmeal into oat flour in seconds. Add in the remaining ingredients, process for a few seconds more, pour into the muffin tins, and bake. It only requires minutes of effort and no flour!
Ingredients needed
Oatmeal muffins use affordable ingredients, many which are right in your kitchen. I typically have homemade yogurt on hand, but if are looking for a dairy-free recipe you may also substitute unsweetened applesauce.
- Oats – These are used to first blend into flour and then stirred in at the end for a heartier texture. For gluten-free muffins, use certified gluten-free oats.
- Brown sugar – Adapt the amount for a low-sugar recipe or use your favorite unrefined sugar.
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Yogurt – For dairy-free substitute the same amount of unsweetened applesauce.
- Egg
- Canola oil or coconut oil
- Milk or dairy-free substitute
- Vanilla extract
How to make oat flour muffins recipe
(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- Make the oat flour by placing 2 cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- To the oat flour add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk,oil, and egg. Blend well.
- Add the remaining oats to the blender. Pulse 2-3 times, until just combined but not finely ground. Stir in any optional mix-ins, such as chocolate chips, blueberries, raspberries, or chopped banana.
- Divide the batter between the prepared muffin cups. Bake for 17-20 minutes in a 350ºF, rotating pan halfway through. The muffins are done when the tops are set and a toothpick inserted in the center comes out clean.
what kind of muffins can i make with this recipe?
- Oat Flour Chocolate Chip Muffins – Stir in one cup chocolate chips. I like to use a mixture of semi-sweet and mini chips with more chips sprinkled on top for a true bakery-style muffin!
- Oat Flour Berry Muffins – Add 1 1/2 cups blueberries, raspberries, blackberries, or a mixture after the batter has been blended.
- Banana Nut – To make banana oatmeal muffins either replace the oil with one mashed banana or add 1 cup chopped bananas and 1/2 cup nuts to the batter.
- Apple Oat Flour Muffins – Replace the yogurt in the recipe with an equal amount of unsweetened applesauce and stir in 1 cup shredded apple after the batter has been blended. The batter will contain a little more moisture, so you might need to bake them 1-2 minutes longer. Alternatively, follow this applesauce muffins recipe, replacing the flour with gluten-free flour.
FREQUENTLY ASKED QUESTIONS
To make oat flour, blend the same amount oats as oat flour needed until it turns into a fine, powdery flour, about 30 seconds – 1 minute. Check to be sure you don’t have any larger flecks of oats, and if so, blend again. You may use old-fashioned oats or quick-cooking oats, but use certified gluten-free oats to be sure they are free of any wheat contaminants.
Yes. To make dairy-free oat flour muffins, replace the yogurt in the recipe with an equal amount of unsweetened applesauce and the milk with your preferred dairy-free substitute, such as oat or almond milk. The batter will contain a little more moisture, so you might need to bake them 1-2 minutes longer.
After the have cooled, store oatmeal muffins in an airtight container up to 2 days at room temperature. For longer storage, I recommend freezing in a gallon ziplock freezer bag and thawing as needed.
For best results, make sure you mix-ins are ready to go before blending and bake straight away. As the batter sits, the oats absorb the moisture, making a tougher, denser muffin, instead of light and fluffy.
No, but you will need to purchase oat flour. First whisk together the dry ingredients in a large bowl – oat flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, whisk together the brown sugar, yogurt, egg, milk, oil, and vanilla. Add the liquid ingredients to the dry, mixing well. Stir in the remaining 3/4 cup oats and any mix-ins. Pour into the prepared muffin pan and bake as directed.
More gluten free muffin recipes
- Fluffy Gluten-Free Banana Muffins
- Almond Flour Chocolate Chip Muffins
- Gluten-Free Pumpkin Muffins with Cream Cheese Glaze
- Almond Flour Banana Muffins
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Oat Flour Muffins
Ingredients
- 2 cups oat flour (same as 2 cups old-fashioned oats blended into flour)
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup plain yogurt (see recipe notes for dairy-free substitution)
- ½ cup milk (or non-dairy milk)
- ¼ cup canola oil
- 1 large egg
- ¾ cup old fashioned rolled oats (use certified gluten free oats)
- (optional mix-ins) 1 cup chocolate chips, 1 ½ cups berries, ¾ cup chopped nuts or coconut
Instructions
- Preheat the oven to 350ºF. Lightly grease muffin tin cups or line with muffin papers. The batter will make 12 muffins without mix-ins, and up to 15 muffins with mix-ins.
- Make the oat flour by placing 2 cups rolled oats in a high-powered blender or a food processor. Blend the oats until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- To the oat flour add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk,oil, and egg. Blend well, scraping down the sides halfway through. The batter will be thin.
- Add the remaining ¾ cup oats to the blender. Pulse 2-3 times, until just combined but not finely ground. Stir in any optional mix-ins.
- Immediately divide the batter between the prepared muffin cups (the batter will thicken as it sits). Bake for 17-20 minutes, rotating pan halfway through. The muffins are done when the tops are set and a toothpick inserted in the center comes out clean.
- Cool in the muffin pan for 5 minutes and then turn onto a wire rack to cool completely before storing in an airtight container.
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Recipe Notes
FREQUENTLY ASKED QUESTIONS
Nutrition
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Sheena says
I made the pumpkin flour muffins, and they came out a bit dense, though tasty nonetheless. I am trying these muffins tonight, and have taken your advice about not overmixing, and baking straight away. I added chocolate chips and cranberries, as it is a seasonal treat. I used half the sugar, as I do for most baked goods. Halving the sugar allows the other flavors to shine, and it’s better for the waistline. I am looking forward to trying all of your oat flour recipes, as oats are the best low-fodmap/glycemic grain. I bake with coconut flour, but it doesn’t work flawlessly for everything. Oats are also more sustainable, as I can source oats in bulk domestically, and grind it at home. Thank you!
Melissa says
Thank you for this, Sheena! As you can see from the site, I’ve become a little obsessed with oat flour myself! I love how it doesn’t have that “gluten-free” taste, it’s cheap, and always available! I look forward to creating more recipes with it. Please let me know if there is a recipe you are looking for and I will try to get it on the site!
Best,
Melissa