Oat Flour Muffins

Name: Oat Flour Muffins
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups oat flour ((same as 2 cups old-fashioned oats blended into flour)); ½ cup light brown sugar; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon vanilla extract; ½ cup plain yogurt ((see recipe notes for dairy-free substitution)); ½ cup milk ((or non-dairy milk)); ¼ cup canola oil; 1 large egg; ¾ cup old fashioned rolled oats ((use certified gluten free oats)); (optional mix-ins) 1 cup chocolate chips, 1 ½ cups berries, ¾ cup chopped nuts or coconut

7 steps

Prep:5minCook:50min

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.

Updated at: Thu, 28 Mar 2024 06:12:51 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories310 kcal (16%)

Total Fat15.7 g (22%)

Carbs38.9 g (15%)

Sugars19 g (21%)

Protein6.9 g (14%)

Sodium145.5 mg (7%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsoat flour

same as 2 cups old-fashioned oats blended into flour

½ cuplight brown sugar

1 teaspoonbaking powder

1 teaspoonground cinnamon

½ teaspoonbaking soda

¼ teaspoonsalt

1 teaspoonvanilla extract

½ cupplain yogurt

see recipe notes for dairy-free substitution

½ cupmilk

old fashioned, use certified gluten free oats

1 cupchocolate chips

optional mix-ins

1 ½ cupsberries

¾ cupnuts

or coconut

Instructions

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.

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.

Step 7

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