5-Minute Gluten-Free Oat Flour Muffins (Fluffy)

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.)

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Cool in the muffin pan for 5 minutes and then turn onto a wire rack to cool completely before storing in an airtight container.

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