These Oat Flour Muffins are completely moist, fluffy and are available collectively in only one huge bowl! They’re made with healthful substances and are totally gluten free, dairy free and vegan. The right more healthy grab-and-go breakfast or snack that’s freezer-friendly, too.

Desk of Contents

Deal with your self to scrumptious oat flour muffins! These are made with only a handful of easy substances and solely take 10 minutes to prep. You’ll have moist and flavorful muffins able to take pleasure in for breakfast (or to snack on!) very quickly.

After receiving so many messages asking if there was a approach to make my well-known vegan muffins gluten free, I can now formally say there’s a approach to make them gluten free, utilizing oat flour. It took some trial and error, however I’m SO happy with how nicely these muffins turned out.

Causes you’ll love these muffins

  • Simple recipe with primary substances
  • No mixer wanted
  • Additional mushy & moist
  • Scrumptious banana bread taste
  • Vegan & gluten-free pleasant
  • Very adaptable recipe—add your favourite mix-ins like chocolate chips, nuts, or blueberries

In case you’re in search of extra gluten-free recipes like this, take a look at this record of over 50 gluten free desserts!

up close shot of a hand holding a half eaten chocolate chip oat flour muffin with more muffins and milk in the backgroundup close shot of a hand holding a half eaten chocolate chip oat flour muffin with more muffins and milk in the background

Elements you’ll want

These substances are traditional and easy. I wager that you’ve got most of them already in your kitchen, able to go! Take a look at the recipe card on the backside of the submit for all the precise measurements.

  • Banana: Mashed banana is essentially used as an alternative choice to eggs to bind the substances. It additionally provides moisture and a pleasant little bit of sweetness to the muffins. Whereas I haven’t tried this, some readers have swapped the banana for unsweetened applesauce with success.
  • Maple syrup: Naturally sweetens the muffins whereas including scrumptious taste.
  • Milk: Use any milk you’d like, however keep on with a nondairy milk like almond milk or oat milk to maintain these vegan.
  • Nut butter: That is the wholesome fats that takes the place of any oil or butter. It provides moisture, richness and scrumptious taste.
  • Flavorings: Each vanilla extract and floor cinnamon add heat and convey out the scrumptious sweetness of the muffins.
  • Oat flour: The bottom of the recipe is floor up rolled oats or fast oats. You should purchase this in a bag on the grocery retailer or simply make your individual utilizing a meals processor. If it’s VITAL that your muffins be utterly gluten free, make suer you get gluten free licensed oats/ oat flour!
  • Baking necessities: To make sure these bake correctly you’ll want so as to add baking soda, baking powder and a pinch of salt.
  • Elective mix-ins: I like chocolate chips in mine however nuts resembling walnuts or pecans would even be scrumptious!

Substitutions and variations

  • In case you’re not involved with retaining the muffins vegan, you’ll be able to use honey as an alternative of maple syrup.
  • Use any nut butter or seed butter that you just’d like. I usually use almond butter or peanut butter.
  • Customise these by stirring your favourite add-ins into the batter. Some nice choices are chocolate chips, chopped nuts or blueberries.
  • To make these into mini muffins, use a mini muffin tin and bake 12-14 whole minutes at 350°F.

The right way to make this recipe

These banana oat muffins are subsequent degree and you’ll love each single chunk. They’re choosy child accepted, too! Right here’s how easy they’re to make:

  1. Prep: Pre-heat your oven to 350 levels F. Evenly grease a six cup muffin pan (you’ll be able to clearly additionally use a daily 12 cup one however solely grease half of it).
  2. Mix moist substances: In a big bowl, mash your banana till only a few lumps stay. Combine within the maple syrup, milk, nut butter, and vanilla. Whisk till totally mixed.
  3. Add dry substances: Add within the oat flour, baking soda, baking powder, salt, and cinnamon. Stir till totally mixed. Let the batter sit for five minutes (don’t skip this step!).
  4. Add any extras: Stir in non-compulsory mix-ins. Divide the batter evenly amongst your 6 muffin cups.
  5. Bake: Place within the oven and bake for 23-28 minutes. They’re performed when frivolously browned across the edges and when a toothpick inserted within the center comes out clear. They’ll come out of the oven with a pleasant rounded prime however will flatten nearly utterly as they cool. Let cool barely and ENJOY!

Useful suggestions

  • Making oat flour: Oats and oat flour should not a 1-to-1 precise measurement. For instance, 1 cup of rolled oats equals about 3/4 cup oat flour. So, when you’re making your individual oat flour, you’ll want to make use of a bit greater than 2/3 cup rolled oats.
  • Relaxation the batter: It’s essential to let the batter relaxation for five minutes earlier than baking.

Regularly requested questions

Why are my muffins flat?

Oat flour muffins will come out of the oven with a pleasant dome however they may immediately deflate as a result of oat flour doesn’t have the gluten that’s present in common all-purpose flour. They’re nonetheless SUPER scrumptious, although!

Are oat flour muffins gluten free?

Sure, whereas oats are naturally gluten-free generally they’re processed in factories with different meals containing gluten, so that you’ll wish to ensure that the packaging of your oats or oat flour signifies that it’s licensed gluten free. 

Storage suggestions

  • To retailer: Place these in an hermetic container or coated on the counter for a day, then switch them to the fridge for as much as about 4 days.
  • To freeze: Enable the muffins to chill utterly, then switch to a freezer-safe hermetic container and retailer within the freezer for as much as 3 months. As soon as able to reheat, you’ll be able to thaw at room temperature, or warmth up within the microwave in 30 second intervals.
stack of chocolate oat flour muffins with milk and another muffin in the background. Loose chocolate chips and oats around the scenestack of chocolate oat flour muffins with milk and another muffin in the background. Loose chocolate chips and oats around the scene

That’s all I’ve for in the present day! If you find yourself making these muffins, please snap a photograph and tag me on Instagram @foodwithfeeling! I at all times like to see what y’all are making from the weblog!

Stop your display screen from going darkish

  • Pre-heat your oven to 350 levels F. Evenly grease a six cup muffin pan (you’ll be able to clearly additionally use a daily 12 cup one however solely grease half of it).

  • In a big bowl, mash your banana till only a few lumps stay. Combine within the maple syrup, milk, nut butter, and vanilla. Whisk till totally mixed.

    1 medium ripe banana, 1/4 cup maple syrup, 1/2 cup almond milk, 3 tablespoons nut butter, 1 teaspoon vanilla extract

  • Add within the oat flour, baking soda, baking powder, salt, and cinnamon. Stir till totally mixed. Let the batter sit for five minutes (don’t skip this step!).

    2/3 cup oat flour, 1/2 teaspoon baking soda, 1 tablespoon baking powder, pinch salt, 1/2 teaspoon cinnamon

  • Stir in non-compulsory mix-ins. Divide the batter evenly amongst your 6 muffin cups.

    1/2 cup mix-ins resembling blueberries of chocolate chips

  • Bake for 23-28 minutes. They’re performed when frivolously browned across the edges and when a toothpick inserted within the center comes out clear. They’ll come out of the oven with a pleasant rounded prime however will flatten nearly utterly as they cool. Let cool barely and ENJOY!

  • To retailer: Place these in an hermetic container or coated on the counter for a day, then switch them to the fridge for as much as about 4 days.
  • To freeze: Enable the muffins to chill utterly, then switch to a freezer-safe hermetic container and retailer within the freezer for as much as 3 months. As soon as able to reheat, you’ll be able to thaw at room temperature, or warmth up within the microwave in 30 second intervals.

Serving: 1muffin | Energy: 163kcal | Carbohydrates: 25g | Protein: 4g | Fats: 6g | Saturated Fats: 1g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 3g | Sodium: 335mg | Potassium: 212mg | Fiber: 2g | Sugar: 11g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 1mg