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.
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.
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.