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. Choose from using on-hand oatmeal to make 1-minute homemade oat flour, or use a purchased ready-made brand.

overhead shot of oat flour muffins on a circular cooling rack

Want to Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get affordable and easy gluten-free recipes delivered each week!

Flourless Gluten-Free Oatmeal Muffins Recipe

This deliciously easy oat flour muffins recipe was inspired by my growing love for making gluten-free oat flour recipes using only a blender and 5-minutes of prep. It’s been my secret behind impossibly fluffy oat bread, brownies, cakes, and even soft batch peanut butter oat cookies. How couldn’t that magic work on muffins?

Using oatmeal ground into flour is not only an affordable hack for gluten-free baking, but adds a nice, nutty, wholesome taste that even kids love. Since I generally have GF oats on hand, so I begin by making homemade oat flour in a blender before adding the other ingredients.

You can really get creative with this recipe and change up the flavors. Gluten-free oat muffins can easily morph into blueberry, chocolate chip, spiced, other other versions by adding mix-ins, extracts, zests, or spices to the batter. I have some of my favorite versions listed below.

Whether you are looking for an easy, make-ahead gluten-free breakfast idea or grab-and-go snack option, these easy homemade blender muffins will be loved by all, whether you have dietary restrictions or not.

Ingredient Tid Bits

Oat flour use affordable ingredients, many which are right in your kitchen. I typically have yogurt on hand, but if are looking for a dairy-free recipe I have tested the recipe substituting unsweetened applesauce and dairy-free milk.

  • Oats – These are used to first blend into flour and then stirred in at the end for a heartier texture. When baking gluten-free muffins with oatmeal be sure to use certified GF oats.
  • Brown sugar – Adapt the amount for a low-sugar recipe or use your favorite unrefined sugar, such as coconut sugar. Some readers have asked about using honey or pure maple syrup in place of sugar. While this may work, my concern would be introducing more wet ingredients into the batter. Therefore, the texture may not be as fluffy.
  • 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.
  • Oil – You may use any preferred oil, such as canola, melted coconut oil, avocado, or grapeseed. I have not tested the recipe substituting an equal amount of mashed bananas, but I believe that would work as well too. You may also replace the oil with an equal amount of melted butter for a richer flavor.
  • Milk – Alternatively use a preferred dairy-free substitute or buttermilk for a more tangy flavor.

Let’s Make This Together!

(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 1-minute oat flour

Super dooper easy to make at home! Just pour in 2 cups rolled oats into a high-powered blender or a food processor. Blend until it turns into a fine, powdery flour, about 30 seconds – 1 minute. If you want to use store-bought oat flour, you will need 190 grams or 2 cups flour.

oats blended into oat flour in a blender.

Blender muffin magic

Once you have your oat flour, you just dump in the rest of the ingredients and blend away! Add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk, oil, egg, and then blend again.

the wet ingredients added to the blender.

Pulse in remaining oats

At this point the batter will look a little thin, but trust. Add the remaining oatmeal and pulse 2-3 times, until just combined but not finely ground. This helps thicken up the batter and builds the muffin’s structure. Divide the batter between the prepared muffin cups. Bake for 17-20 minutes in a 350ºF oven and done-zo!

oats added to the muffin batter.
a blueberry muffin bitten into and held up

Can These Muffins Get Better? Yes.

Without mix-ins, the batter will make 12 muffins. If adding extra goodness, the recipe will make up to 15 muffins. Besides the suggestions below, shredded coconut, raisins, chopped dates, or flax seed are also great possibilities!

For a hearty breakfast option, serve a warmed muffin in a bowl, top with hot milk, spiced gluten-free muesli for crunch, and fresh berries!

  • Chocolate Chip – 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!
  • Berry – Add 1 ½ 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 ½ cup nuts, such as walnuts or pecans to the batter.
  • Apple – 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.
oatmeal muffins with chocolate chips and other varieties around.

Save this recipe to your pinterest board!

Pin Now, Bake Later!

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

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of oat flour muffins on a circular cooling rack
4.94 stars (30 ratings)

5-Minute Gluten-Free Oat Flour Muffins (Fluffy)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes
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. Choose from using on-hand oatmeal to make 1-minute homemade oat flour, or use a purchased ready-made brand.
Print Pin Rate Remove Ads

Ingredients
 

Equipment

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. (See recipe notes for using pre-made oat flour.)
    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 packed 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 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.

Notes

 
Dairy-free notes
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.
 
Using pre-made oat flour
To make these muffins without a blender, 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.
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
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!