oat flour muffins

Want to eat oatmeal on the go for breakfast? Try these apple oat flour muffins, made with oat flour, cinnamon, and maple syrup.

Apple Oat Flour Muffins

oat flour (see Step 1 to make at home)

oats

nutmeg

cinnamon

allspice

baking powder

teaspoon kosher salt

milk (non dairy milk, for dairy-free), room temperature

egg, room temperature

maple syrup

vanilla extract

neutral oil (sunflower, vegetable

apple (1 medium apple)

Preheat the oven to 350 degrees. Place muffin liners in a 12 cup muffin tin.

To make the oat flour, place 1 1/2 cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)

In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.

In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the oil.

Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats re-hydrate.

Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a 1/4 cup measure to spoon the batter into the prepared muffin tin.

Bake for 20 to 25 minutes until puffed and golden.

<em>These Banana Oatmeal Muffins are moist, healthy and oil free applesauce muffins with a delicious cinnamon banana flavor. Easy gluten free muffins made with oat flour!</em>

Banana Oatmeal Muffins

bananas, mashed

eggs

applesauce

raw old fashioned oats (ground into oat flour)

flaxseed

baking soda

sea salt

Preheat oven to 350 degrees F, and line 12 count muffin tin with high quality foil muffin liners.

In large bowl, whisk together bananas, eggs, applesauce, vanilla.

Add oats, ground flaxseed, baking soda, salt and cinnamon to the bowl and stir to combine.

Spoon batter evenly into 12 muffin cups; Bake 15-18 minutes, until toothpick inserted into muffin is clean.

These oat flour muffins come together in one bowl and are seriously so delicious!

Oat Flour Muffins

banana

almond milk, or other plant based milk

oat flour

salt

mix-ins chocolate

Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).

In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.

Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).

Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.

Bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

I’m so happy to finally see these on the site because I made them literally yesterday and they were just perfect! Using the oat flour makes the muffins extra light and it has a lot of fiber in it so it’ll keep you full for a long time. I had this muffin in the morning with a side of fruit and it last me for about 3 to 4 hours. I was also able to share these muffins with some of my neighbors and they love them as well. Just make sure to not use a large banana like I did the first time because then it’ll have too much moisture but everything else about this recipe was spot on and simple to follow. Did I mention it was so delicious?! Definitely try these! 

Made it, loved it! Thank you for sharing this delicious recipe!

Love these but wanted to know if you've ever tried making them with the PB powdered peanut butter, and Lily's sugar free baking chips?  Do you think it would work or is the fat in the nut butter necessary for these to turn out?

Surprisingly, light and fluffy. Not dense. Held together very well and rose well when baked. I added 2 eggs. I whipped until frothy. Added wet ingredients. Mixed well. And followed rest of directions. Was a little disappointed that my mix-in (chocolate chips) sat on the bottom when they were baked in muffin tins. I’m thinking it was because I added eggs? I can live with that. Overall, great recipe!!

First time ever making muffins...Used cookie dough flavoured protein enriched oat flour (hubby bought by mistake and it needed using) with choc chips last week. Amazing taste, and kept their shape! By popular request, i made more today. Just as lush. Easy-peasy recipe❤️

https://content.jwplatform.com/videos/&rdquo;uhOgsDr2&Prime;.mp4

”Oat

You don&#039;t want to miss out on these blueberry banana oatmeal muffins! They&#039;re so quick and easy to make (you can make them in one bowl!), they&#039;re naturally gluten-free, vegan, fat-free, nut-free and refined sugar-free!

Easy + Healthy Blueberry Banana Oatmeal Muffins

Medium Ripe Bananas (around 200 grams)

g Yoghurt (1/2 cup)

tbsp Maple Syrup, Agave or Coconut Nectar

Lemon juice and zest (or vinegar)

200 g Oatmeal, blended (2 ½ cups before blending)

tsp Baking Soda

g Blueberries

Preheat your oven to 180°C / 350°F / 160°C fan and lightly grease your muffin tray.

Start by mashing your bananas in a mixing bowl.

Add in your yoghurt, maple syrup, lemon juice and lemon zest and whisk to combine.

Add in your blended oats and baking soda and fold until just combined.

Gently fold in your blueberries.

Evenly distribute your muffin batter into your muffin tray filling them to the top then add some oats or sugar to the top.

Fill any empty holes in your tray halfway with water - this will allow for even baking.

Bake for 15-18 minutes. Insert a skewer after 15 minutes, it should come out with a bit of batter on but not an excessive amount.

Carefully remove from your muffin tray and place on a wired cooling rack to cool.

https://player.vimeo.com/video/717302397?h=0851ae8596&amp;badge=0&amp;autopause=0&amp;player_id=0&amp;app_id=58479

Easy and Healthy Blueberry Banana Oatmeal Muffins! These fluffy muffins are gluten-free, vegan, fat-free, nut-free, refined sugar-free and very delicious!

Blueberry Banana Oatmeal Muffins

These healthy oat flour muffins are hearty, moist, delicious, and packed with all the best stuff - fruits, nuts, seeds and oats! Vegan, oil-free, gluten-free and refined sugar-free. Ready in 35 minutes.

Oat Flour Muffins (Vegan, Oil-Free)

oat flour (scant 2 cups)

½ tsp baking powder

tsp baking soda

½ tsp cinnamon

ginger

applesauce OR 1 large overripe banana

almond milk

vanilla

tsp tahini

Tbsp chia seeds

Tbsp apple cider vinegar

raisins

dried cherries, chopped

cranberries

coconut flakes

walnuts

pumpkin seeds

Tbsp poppy seeds, optional (for sprinkling on top)

coconut butter

almond milk, as needed for consistency

Preheat

Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan).&nbsp;

In a large mixing bowl, combine all of the wet ingredients. In a separate bowl, whisk together the dry ingredients. Measure out and prepare the additions you&#39;re using so that you can work quickly once the wet and dry ingredients are combined. Set aside about 1/4 cup of the dried fruit, 1/4 cup coconut, 2 Tbsp chopped walnuts, 2 Tbsp pumpkin seeds, and the poppy seeds for sprinkling on top of the muffins. The rest will be stirred into the batter.

Pour the dry ingredients into the wet, and whisk until just combined. Fold in the additions.

Fill

Evenly divide the batter among the prepared pan, and sprinkle the tops with the reserved toppings.

Bake

Bake for 18 to 20 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.

Decorate

While the muffins cool, make the coconut butter glaze. Add the coconut butter to a small bowl and warm it for a few seconds in the microwave. Once melted, add the maple syrup and stir. Add about a tablespoon of milk and stir to incorporate. Add more milk as needed to achieve a thick but pourable consistency. Use a spoon to drizzle onto the muffins. 

Unfortunately, toppings got burned   with the temperature of 475 F, and the inside was still undercooked. 
I’m not sure how you have coconut flakes still white after 20 min in the oven with 375 F?

Can I use homemade cashew milk instead of almond milk? If almond milk is needed, is homemade okay? Thanks! These look delish!

Loved these! I skipped all the add-ins and they were still delicious! Thanks so much!

Love these!  Appreciate the great recipe instructions too.  The taste, consistency - just perfect.  Thanks for this great addition to our WFPB treat list.

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Top 5 oat flour muffins recipes from across the web

The most viewed oat flour muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Oat Flour Muffins

Banana Oatmeal Muffins

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Easy + Healthy Blueberry Banana Oat...

Oat Flour Muffins (Vegan, Oil-Free)

The most viewed oat flour muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine