• Facebook
  • Instagram
  • Pinterest
  • YouTube

NEW! Gluten-Free Cookbook Bundle Discount – 30% OFF!

  • Home
  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

MamaGourmand

  • Start Here
  • Recipes
    • Recipe Filter
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
      • Bars / Brownies
      • Cakes
      • Cookies
      • Pies
    • Dinners
    • Drinks
    • Salads
    • Side Dishes
    • Soups
  • Resources
  • About
    • About MamaGourmand
    • Contact
    • Privacy Policy
  • Cookbooks
    • Frugal Gluten-Free Cookbook
    • E-Books
  • Podcast
  • Nav Widget Area

You are here: Home / Course / Breads / Muffins / Oat Flour Muffins

Oat Flour Muffins

By: Melissa Erdelac · On: July 12, 2021 · Updated: July 12, 2021

This post may contain affiliate links.
Jump to Recipe
oat flour muffins pinterest pin

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.

overhead shot of oat flour muffins on a circular cooling rack

gluten free oatmeal muffins with no flour!

Oat Flour muffins recipe was inspired by my growing love for oat flour recipes and making my own oat flour. 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!

Recieve a

GLUTEN FREE BREAKFASTS COOKBOOK  

TOP 5 Highest Rated Recipes!

WAIT!

FREE!

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. This works well for other oat flour recipes, such as gluten-free biscuits made with oatmeal.
  • 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.)

oat flour blended in a blender
images showing how to make oat flour muffins
  1. 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.
  2. To the oat flour add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk,oil, and egg. Blend well.
  3. 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.
  4. 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.

Recieve a

GLUTEN FREE

BAKING GUIDE 

Learn how to bake like a GF Pro!

WAIT!

FREE!

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.
a blueberry muffin bitten into and held up

FREQUENTLY ASKED QUESTIONS

How do I make oat flour at home?

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.

Can I make these muffins dairy-free?

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.

What is the best way to store and/or freeze?

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.

Why did my batter become so thick before baking?

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.

Do I need a blender for this recipe?

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.

Click here to see the
step-by-step web story instructions for this recipe!

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
a blueberry muffin bitten into and held up

Save this recipe for oat flour muffins recipe to your PINTEREST board!

Let’s be friends on Pinterest! I’m always sharing great recipes!

overhead shot of oat flour muffins on a circular cooling rack

Oat Flour Muffins

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.
4.92 from 25 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Servings: 12
Author: Melissa Erdelac

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
US Customary – Metric
Prevent your screen from going dark

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.
    2 cups oat flour
  • 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.
    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,½ cup milk,¼ cup canola oil,1 large egg
  • 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.
    ¾ cup old fashioned rolled oats,(optional mix-ins) 1 cup chocolate chips, 1 ½ cups berries, ¾ cup chopped nuts or coconut
  • 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.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
GET THE COOKBOOK!Check out Frugal Gluten-Free Cooking, the new cookbook from MamaGourmand!
LET’S BE FRIENDS ON INSTAGRAM!Follow @mamagourmand and tag me in the recipe pic!

Recipe Notes

FREQUENTLY ASKED QUESTIONS
 
Can I make these muffins dairy-free?
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.
 
What is the best way to store and/or freeze?
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.
 
Why did my batter become so thick before baking?
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.
 
Do I need a blender for this recipe?
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.
 

Nutrition

Calories: 193kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 115mg | Potassium: 175mg | Fiber: 2g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Course: Bread, gluten free bread
Categories: 30 Minutes Baking Breads Breakfast Christmas Dairy Free Easter Fall Freezer-Friendly Gluten Free Healthy(ish) Mother’s Day Muffins Quick and Easy Recipes Spring Summer Winter

This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.

Previous Post: « Pesto Mozzarella Chicken with Tomatoes
Next Post: Grilled Parmesan Chicken »

Reader Interactions

Comments

  1. Karlyn wildeboer says

    August 3, 2023 at 1:59 PM

    Loved it! Turned out so great!

    Reply
    • Melissa Erdelac says

      August 5, 2023 at 8:46 AM

      Thank you, Karlyn! Appreciate it!

      Reply
  2. Ellie says

    May 20, 2023 at 12:49 AM

    Hi Melissa, Thank you for this healthy recipe! I made them today and absolutely loved it! I used olive oil , that’s all I had and also add just walnuts which it turned out to be perfect! Thank you.

    Reply
    • Melissa Erdelac says

      May 20, 2023 at 6:45 AM

      I’m so glad, Ellie! Thank you for taking the time to share. I really appreciate it!
      Best,
      Melissa

      Reply
  3. Bethany says

    April 30, 2023 at 11:46 AM

    Delicious and yes, oh so fluffy! I made these both for my gluten-free son, and for my class too much praise. Not super sweet, I included some leftover berries and topped with raw sugar before baking to up the sweet factor.

    Reply
    • Melissa Erdelac says

      April 30, 2023 at 2:26 PM

      Thank you, Bethany! I love when people can find a gluten-free treat all enjoy!
      Best,
      Melissa

      Reply
  4. Anonymous says

    March 28, 2023 at 1:38 PM

    Try these muffins today. Half the batch with blueberries and the other half with chocolate chips. Muffins were great, moist and light, delicious.
    Recommend.

    Reply
    • Melissa Erdelac says

      March 28, 2023 at 7:53 PM

      Thanks so much! I really appreciate you letting me know!
      Best,
      Melissa

      Reply
  5. Brenda says

    October 16, 2022 at 1:06 PM

    Are you making mini muffins? My muffin pan is a little larger than average, but with filling them 3/4 full I have four muffins.

    Reply
  6. Dimple says

    October 7, 2022 at 10:24 PM

    Hi

    These look so yummy. I’m going to make them this weekend. I was thinking to add cocao powder to these and just use raspberries and chocolate chips.
    How much cacao powder can i put in these without compromising the texture. Or probably I need to increase wet ingredients?

    Thank you

    Reply
    • Melissa Erdelac says

      October 9, 2022 at 5:55 PM

      Hello,
      I wouldn’t add more wet ingredients, but decrease the dry ingredients slightly. You might have to add a little more sweetener as well. So, if you add 1/4 cup cocoa powder, remove about 3 T oats from the recipe.
      Best,
      Melissa

      Reply
  7. Jessica P says

    April 1, 2022 at 2:41 PM

    Really good muffins! I cut the sugar in half added a 1/4 tsp of nutmeg and used 1/4 cup of butter instead of oil. I also used plain Greek yogurt, and frozen blueberries thawed and rinsed well. Such much flavour!

    Reply
    • Melissa says

      April 4, 2022 at 9:29 AM

      Thank you, Jessica, for sharing your tips. So appreciated and I’m glad you enjoyed the muffins.
      Best,
      Melissa

      Reply
  8. Sheena says

    November 14, 2021 at 5:38 PM

    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!

    Reply
    • Melissa says

      November 16, 2021 at 9:10 AM

      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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

WELCOME TO MAMAGOURMAND!

headshot of Melissa Erdelac

Hey! I’m Melissa,  mother of 4, who loves to make soul-warming comfort food that keeps the taste, but takes out the fuss. My family-friendly recipes are deceptively gluten free, using simple grocery store ingredients that appeal to all food lovers.

Tell Me More…

FOR BAKING LIKE A

5 EASY TIPS

GLUTEN FREE PRO

gluten free dishes EVERY TIME!

No spam, PINKY SWEAR!

SIMPLE HACKS for fail proof

Categories

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

As Seen On

Copyright ©2023, MamaGourmand.
  • Back to Top
  • Contact
  • About
  • Recipes
  • Web Stories
  • Nutrition Disclaimer
  • Privacy Policy
  • Facebook
  • Pinterest
  • Yummly
  • Email