By Wendy Stoltz / Last Modified On February 28, 2023

Tender, sweet, and studded with chocolate chips or a variation of your choice. These oat flour muffins are easy to make and healthy too. They are going to become a lunchbox favorite, or your go to afternoon snack.

Here's an intro to gluten-free flour, and today, we are using oat flour. You can easily make oat flour at home, even with steel-cut oats, it just takes a bit longer to make. Once you get the hang of the various kinds of gluten-free flour, make these gluten-free oatmeal chocolate chip scones, these simple gluten-free pumpkin muffins or these perfect gluten-free chocolate chip muffins.

If you want to learn new skills, try this gluten-free pastry course from Udemy.

Oat Flour Muffins Recipe

Oat flour is inexpensive and simple to make at home. We love making oat flour muffins. These gluten-free muffins with oat flour have a sweet and nutty flavor, and they are wholesome and nutritious.

Oat flour absorbs the liquid ingredients more than other gluten-free or regular flours. Oat flour is not a 1-to-1 for regular flours, starches, or for nut flours.

In many cases, you can sub it with luck, but it's best to use a recipe for oat flour muffins rather than sub in the oat flour.

Why You’re Going to Love These Oat Flour Muffins

Inexpensive to make - Oat flour is an inexpensive flour to use. You can even make your own.

Tastes so good - It has a lovely flavor which is sweet, yet nutty. 

Made with pantry staples - These oat flour muffins are made with pantry staples you probably have on hand already.

Ingredients in Oat Flour Muffins

Oat Flour - Make sure to use fine ground gluten-free oat flour. 

Salt - Don't omit the salt. It's a flavor enhancer and it's important in this recipe.

Baking Soda - Double check to make sure your baking soda isn't expired. This is baking soda and not baking powder.

Oil - You can use your oil of choice or melted and cooled butter.

Maple Syrup - Use pure maple syrup. You can also use granulated brown sugar.

Eggs - The eggs act as an important binder in this oat flour chocolate chip muffin recipe. For that reason, I haven't tested a substitution yet.

Vanilla Extract - Vanilla extract adds flavor and brings these oat flour muffins to a whole new level.

Chocolate Chips - Don't leave out the chocolate chips! They really add to the flavor. Scroll down for other flavor variations.

Equipment Needed for These Oat Flour Muffins Recipe

Mixing bowls - These Pyrex mixing bowls come in handy.

Whisk - I like to use a stainless-steel whisk.

Muffin pan - I like to use this muffin pan.

If you have any questions about making oat flour muffins, please leave a comment and we will get back to you as soon as possible.

How to Make Oat Flour Muffins

1. Add the oat flour, baking soda (not baking powder), and salt to a medium mixing bowl and whisk until combined.
2. Add the oil (or butter), maple syrup (or sugar), eggs, and vanilla to a separate large mixing bowl.
3. Mix until combined.
4. Add the dry ingredients to the wet ingredients.
5. Mix just until combined. Don't overmix.
6. Add the chocolate chips. Stir just until they are evenly incorporated into the batter.
7. Let the batter rest for 5-10 minutes.
8. Spoon batter evenly into the paper liners or muffin cups. Bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in oat flour muffins, please see the complete recipe below.

Tips for Making Oat Flour Muffins

• Double-check that your oats or oat flour are still good and haven't gone rancid.
• Spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour. Weighing it is best.
• Don't overmix.
• Let the batter rest for 5-10 minutes to allow the oat flour to absorb the liquid ingredients.

Frequently Asked Questions

How do you work with Oat Flour?

Oat flour weighs about 90g. for one cup. When working with oat flour, make sure you shake or stir the oat flour to add air. Then spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour.

If you add too much oat flour to your oat flour chocolate chip muffins, the batter will be dry, and your muffins will be dry and dense.

If you don't want to use oat flour, you can try Gluten-Free Chocolate Chip Muffins.

How do you make Oat Flour?

You can make your own oat flour. With a few simple steps and a food processor, you can make as much or as little as you want.

How Do I Store Oat Flour Muffins?

You can store them in the refrigerator for up to 4 days.

Can I Freeze Oat Flour Muffins?

Yes, you can, they freeze really well. Place them in an airtight container or Ziplock bag and freeze them for under 3 months.

Can You Make These Oat Flour Muffins Ahead of Time?

Yes, you can. They keep well in the fridge for up to 4 days or else, consider freezing them.

What Substitutions / Replacements Can I Make in These Oat Flour Muffins?

Oil - You can use your oil of choice.

Maple Syrup - Use pure maple syrup. You can also use granulated sugar.

Eggs - The eggs act as an important binder in this oat flour chocolate chip muffin recipe. For that reason, I haven't tested a substitution yet.

Why Did My Batter Become So Thick Before Baking?

The batter gets thicker the more it sits, as oat flour absorbs liquid. It is best to only let the batter rest for 5-10 minutes.

Do I Need A Blender For This Recipe?

No, all you need is a whisk, and you can make this oat flour muffin recipe.

Are Muffins With Oat Flour Gluten-free?

Yes and no. Yes, they are in their natural form and not because they may get processed in a facility that also processes gluten. Look for a certified gluten-free label on the oats packaging to be sure.

What Flavor Variations Can I Make?

You really can make any flavor variations to make different muffin recipes. I used chocolate chip in these oat flour muffins, but you can choose from the list below:

• Berries - Add ½ -2 cups of berries of your choice. Blueberries make great oat flour blueberry muffins.
• Peanut butter - Add ¼ cup for a great flavor.
• Carrots - Use 1 large, grated carrot.
• Zucchini - Use 1 large, grated zucchini.
• Dried fruit - I use about ½ a cup. 
• Banana - Add 1-2 medium mashed bananas.

Add the amount that you prefer by adjusting the above amounts. 

Continue to Content

Yield: 12 servings

Oat Flour Muffins

Print

Tender, sweet, and studded with chocolate chips or a variation of your choice. These oat flour muffins are easy to make and healthy too.

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Ingredients

• 2 cups (180g.) oat flour (if you are using measuring cups, whisk the flour then spoon it into the measuring cup)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup oil of choice (or melted and cooled butter)
• ½ cup pure maple syrup (or granulated sugar)
• 2 teaspoons vanilla extract
• 3 eggs, room temperature
• ½ cup chocolate chips (or more if you like)

Instructions

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. Add the oat flour, baking soda, and salt to a medium mixing bowl and whisk until combined.
3. In a separate large mixing bowl, combine the oil (or butter), maple syrup (or sugar), eggs, and vanilla.
4. Add the dry ingredients to the wet ingredients. Mix just until combined. Don't overmix.
5. Add the chocolate chips. Stir just until they are evenly incorporated into the batter.
6. Let the batter rest for 5-10 minutes.
7. Spoon batter evenly into the paper liners.
8. Bake for 18 minutes or until the centers are set. Don't overbake.
9. Remove from the oven and cool before serving.
10. Store in an airtight container for up to 3 days.

Notes

• These muffins dry out quickly. They are best enjoyed within a couple of days.
• Use medium size eggs. It's okay if the eggs are large - it won't impact the batter but the chocolate chips might sink.
• Double check that your oats or oat flour are still good and they haven't gone rancid.
• Spoon the oat flour into the measuring cup and level it. Never dip your measuring cup into the oat flour. Weighing it is best.
• Let the batter rest for 5-10 minutes.
• Don't overmix the batter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Enjoy Life Foods Baking Dark Chocolate Morsels, Soy, Nut, Glute & Dairy free, Non GMO, Vegan, Paleo, 9 Oz (Pack of 6)
• 
  Rodelle Organics Baker's Extract 16oz
• 
  Arrowhead Mills Flour Oat Organic, 16 oz (2 Pack)
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• 
  OXO Good Grips 11-Inch Balloon Whisk,Black
• 
  USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 138mgCarbohydrates: 26gFiber: 1gSugar: 23gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.