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.
gluten-free oatmeal muffins with no flour!
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. Similar to these quick and easy recipes for oat flour bread and oat flour cookies, gluten-free oatmeal muffins are made without flour and simple, on-hand ingredients.
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. Since I generally have gluten-free oats on hand, I begin by making homemade oat flour in a blender before adding the other ingredients.
This versatile recipe for gluten-free muffins with oat flour can also be adapted for a variety of flavors. For instance, easily turn them into oat flour blueberry muffins by stirring in fresh berries before baking. Other delicious add-ins include chopped nuts, raisins, chocolate chips, or try another suggested flavor listed below.
Whether you are looking for an easy, make-ahead gluten-free breakfast idea or grab-and-go snack option, these easy oat flour muffins will be loved by all, whether you have dietary restrictions or not.
Read on to learn how to make these homemade blender muffins into a dairy-free version, making the recipe using pre-made oat flour, and how to turn the batter into a variety of muffin recipes!
Ingredient Notes
GF oatmeal muffins use affordable ingredients, many which are right in your kitchen. I typically have homemade instant pot 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.
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.
Additional muffin variations
Without mix-ins, the batter will make 12 muffins. If adding additional ingredients, the recipe will make up to 15 muffins. Besides the suggestions below, consider shredded coconut, raisins, chopped dates, or flax seed for more fiber.
- 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, such as walnuts or pecans 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.
Using homemade oat flour
To make oat flour, blend the same amount gluten-free oats as flour required until it turns into a fine, powdery consistency, for 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 for gluten-free oatmeal muffins be sure to use certified GF oats to ensure they are free of any wheat contaminants.
Dairy-free modification
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.
Making batter without a blender
To make these homemade 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.
Storing and freezing tips
After they have cooled, store the 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. When ready to enjoy, warm slightly in the microwave for best texture.
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5-Minute Gluten-Free Oat Flour Muffins (Fluffy)
Equipment Needed
Ingredients
- 2 cups (190 g) oat flour (same as 2 cups old-fashioned oats blended into flour)
- ½ cup (117 g) 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 (123 g) plain yogurt (see recipe notes for dairy-free substitution)
- ½ cup (123 g) milk (or non-dairy milk)
- ¼ cup (53 g) oil any preferred
- 1 large egg
- ¾ cup (66 g) 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. (See recipe notes for using pre-made oat flour.)2 cups (190 g) 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 (117 g) 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 (123 g) plain yogurt,½ cup (123 g) milk,¼ cup (53 g) 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 (66 g) 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.
Recipe 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.Nutrition
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Ludo says
Thank you for the great recipe, for me it worked even though I mistakenly used 1/3 cup measurement for 1/4 cup, and 2/3 cup measurement for 1/2 cup. The muffins certainly don’t have the gluten-free taste. I am definitely gonna be making these muffins very often.
Melissa Erdelac says
Thank you, Ludo. And yes, that is why I love using oat flour – it’s cheap and doesn’t taste gluten-free!
Best,
Melissa
Patty says
Hello, could add tahini to this recipe? I’m trying to make tahini chocolate chip muffins (without using bananas) Thanks,
Patty
Melissa Erdelac says
Hi Patty,
I’m sorry, I haven’t tried this. This recipe doesn’t have bananas, so would you replace the yogurt with tahini? I think that would work. However, I’m worried if tahini would have the same amount of moisture, so I might do half tahini, half yogurt and I think you should be good!
Best,
Melissa
Karlyn wildeboer says
Loved it! Turned out so great!
Melissa Erdelac says
Thank you, Karlyn! Appreciate it!
Ellie says
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.
Melissa Erdelac says
I’m so glad, Ellie! Thank you for taking the time to share. I really appreciate it!
Best,
Melissa
Bethany says
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.
Melissa Erdelac says
Thank you, Bethany! I love when people can find a gluten-free treat all enjoy!
Best,
Melissa
Anonymous says
Try these muffins today. Half the batch with blueberries and the other half with chocolate chips. Muffins were great, moist and light, delicious.
Recommend.
Melissa Erdelac says
Thanks so much! I really appreciate you letting me know!
Best,
Melissa
Brenda says
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.
Dimple says
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
Melissa Erdelac says
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
Jessica P says
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!
Melissa says
Thank you, Jessica, for sharing your tips. So appreciated and I’m glad you enjoyed the muffins.
Best,
Melissa
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