Erin’s Recipe Rundown
Texture: Soft, fluffy and moist with a tender crumb that holds together well.
Taste: Mild sweetness balanced by a touch of nutmeg and the gentle nuttiness of oat flour.
Ease: Very simple — a one-bowl, beginner-friendly recipe that’s easy to customize.
Top Tips: For bakery-style tops, chill the batter for 20 minutes before baking. Start at a high temperature (425°F) for the initial rise, then lower the oven temperature to finish baking evenly.
Recommended GF Flour: This recipe performs best with quality certified gluten-free oat flour.
Would I make these again? Absolutely — they’re a staple here: freezer-friendly, versatile, and always crowd-pleasing.
xoxo erin
This post was originally published in March 2023 and updated with new photos and notes in May 2025.
This oat flour muffin recipe is my go-to because it’s easy to adapt, naturally gluten-free and simple to make dairy-free. I’ve also found reliable techniques to keep the muffins moist, light and fluffy every time.
Unlike some gluten-free muffins that turn out dry or dense, these consistently bake up tender and well-textured.
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From Winter: “I made these today with 1 tsp cinnamon, 1/4 cup shredded unsweetened coconut and 1/2 cup fresh raspberries. Absolutely delicious — this recipe is now in my rotation!”
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Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- Wet Ingredients
- Dry Ingredients
- Baking with Gluten-Free Oat Flour
- How to Make Oat Flour Muffins
- Storage/Make Ahead/Freezer Instructions
- Can these muffins be made dairy-free?
- Can you use homemade oat flour instead of store-bought?
- Can these muffins be made egg-free?
- Oat Flour Muffin Tips & Tricks
- More Oat Flour Recipes
- Oat Flour Muffins (Endless Mix-Ins!) Recipe
Ingredients You’ll Need
Below are notes on the main ingredients used in these oat flour muffins. See the recipe card further down for exact measurements.
Wet Ingredients
- Oil: Use canola, vegetable, olive or coconut oil — pick your preference.
- Milk: Any milk works; unsweetened almond milk is my go-to. Using non-dairy milk makes these dairy-free.
- Applesauce: Unsweetened applesauce is common here, but mashed banana, canned pumpkin, pureed sweet potato or shredded zucchini work too.
- Apple cider vinegar: A splash helps tenderize and lighten the crumb in gluten-free baking.
Dry Ingredients
- Oat flour: Use certified gluten-free oat flour if you need the recipe to be gluten-free.
- Sugars: I use a mix of brown and white sugar for depth (about 1/2 cup brown + 1/4 cup white). Coconut sugar can substitute. Avoid liquid sweeteners that make the batter too wet.
For other muffin ideas try gluten-free blueberry, apple crumb, pumpkin or banana muffins. You can also use this base for a variety of gluten-free muffin recipes.
Baking with Gluten-Free Oat Flour
If you need these muffins to be gluten-free, choose certified gluten-free oat flour. Oats can be cross-contaminated with wheat during processing, so regular oats may contain gluten.
Certified gluten-free oats are processed and tested to contain less than 20 ppm gluten, making them safe for people with Celiac disease or strong sensitivities. You can also make oat flour at home, but start with certified gluten-free oats if you require a gluten-free result.
How to Make Oat Flour Muffins
Overview of the method — see the recipe card for full measurements and exact steps.
- Whisk dry ingredients: Combine oat flour, baking powder, baking soda and salt in a large bowl.
- Whisk wet ingredients: In a separate bowl, mix applesauce (or other puree), milk, oil, egg and apple cider vinegar.
- Combine: Add wet ingredients to the dry and stir gently until just combined. Fold in any mix-ins.
- Scoop and chill: Divide batter into a prepared muffin tin and refrigerate for 20 minutes to hydrate the oat flour and improve texture.
- Bake: Bake at 425°F for 10 minutes, then reduce to 350°F and bake an additional 10–15 minutes until a toothpick comes out clean and the tops spring back.
You might also enjoy coconut flour blueberry muffins, gluten-free zucchini muffins or chocolate chip oat flour muffins. There’s a whole collection of oat flour recipes to explore.
Storage/Make Ahead/Freezer Instructions
To store: Keep cooled muffins in an airtight container or zip-top bag for up to five days at room temperature, or freeze for up to three months.
To make ahead: Prepare batter and refrigerate (covered) for up to 24 hours, then stir gently, scoop and bake as directed. Alternatively, bake completely and store finished muffins for quick breakfasts or snacks.
To freeze: Once cooled, freeze in a single layer or in a container for up to 3 months. Thaw overnight or warm briefly in the microwave.
Can these muffins be made dairy-free?
Yes. Use your favorite non-dairy milk (almond, oat, soy, etc.) and the muffins remain moist and tender.
Can you use homemade oat flour instead of store-bought?
Yes. Blend rolled oats in a high-speed blender until very fine and measure after blending for accuracy. Store-bought oat flour may be more consistent in texture, but homemade works well if you start with gluten-free oats when needed.
Can these muffins be made egg-free?
Yes. Substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rested 5–10 minutes) for the egg to make a vegan version.
Oat Flour Muffin Tips & Tricks
- Customize: Use mix-ins like chocolate chips, shredded coconut, seeds, nuts or fresh berries to make the recipe your own.
- For tall muffins: Start baking at a higher temperature to encourage a strong initial rise, then reduce the temperature to finish baking.
- For extra moist muffins: Let the batter rest for 20 minutes before baking so the oat flour hydrates and the batter chills for a lighter crumb.
More Oat Flour Recipes
- Oat Flour Waffles
- Oat Flour Pancakes
- Oat Flour Banana Bread
- Oat Flour Chocolate Chip Cookies
- Oat Flour Brownies
- Oat Flour Banana Muffins
- How to Make Oat Flour
- Substitutes for Oat Flour
Oat Flour Muffins (Endless Mix-Ins!)
Light, fluffy and moist — a versatile oat flour muffin base for sweet or savory additions.
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Ingredients
DRY INGREDIENTS
- 2 1/4 cups oat flour 280 grams (gluten-free if needed)
- 3/4 cup sugar of choice 150 grams (I use 1/2 cup brown + 1/4 cup granulated)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
WET INGREDIENTS
- 1 cup mashed or pureed applesauce pumpkin or banana also work, 250 grams
- 1/2 cup milk of choice 120 grams (almond milk recommended)
- 1/2 cup oil of choice 100 grams
- 1 egg
- 1 teaspoon apple cider vinegar
OTHER
- 1/2-1 cup mix-ins chocolate chips, blueberries, nuts, dried fruit, etc.
Instructions
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Preheat the oven to 425°F. Line two 12-cup muffin tins with liners or grease them.
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Whisk dry ingredients together in a large bowl. In another bowl, whisk wet ingredients until combined.
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Add wet to dry and stir with a spatula until just combined and no dry streaks remain. Fold in any mix-ins.
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Scoop batter into the prepared muffin tin and refrigerate for 20 minutes before baking.
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Bake at 425°F for 10 minutes, then reduce oven to 350°F and bake another 10–15 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back.
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Let muffins cool 3–5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy.
Notes
To Store: Cooled muffins keep up to five days at room temperature in an airtight container or up to three months in the freezer.
To Make Ahead: Refrigerate prepared batter (covered) for up to 24 hours, then stir and bake as directed. Or bake in advance for easy grab-and-go snacks.
To Freeze: Freeze cooled muffins in a single layer or container for up to 3 months. Thaw overnight or warm briefly.
OAT FLOUR: Use certified gluten-free oat flour if you need the muffins to be gluten-free.
RECIPE NOTES
- Customize: Add chocolate chips, coconut, seeds, nuts or berries to change the flavor profile.
- For tall muffins: Start at a higher temperature for an initial rise, then lower to finish baking.
- For moist muffins: Let the batter rest for 20 minutes so the oat flour hydrates and the batter chills, producing a lighter texture.