Oat Flour Muffins at Home

These Oat Flour Muffins are perfectly moist, fluffy and come together in simply one big bowl! They’re made with wholesome ingredients and are fully gluten free, dairy free and vegan. The dependable healthier grab-and-go breakfast or snack that’s freezer-friendly, too.

Treat yourself to flavor-packed oat flour muffins! These are made with only a handful of simple ingredients and only take 10 minutes to prep. You’ll have moist and well-seasoned muffins ready to enjoy for breakfast (or to snack on!) in no time.

After receiving so many messages asking if there was a way to make my famous vegan muffins gluten free, I can now officially say there is a way to make them gluten free, using oat flour. It took some trial and error, but I’m SO pleased with how well these muffins turned out.

Reasons you’ll love these muffins

• Straightforward recipe with basic ingredients
• No mixer needed
• Extra soft & moist
• Savory banana bread flavor
• Vegan & gluten-free friendly
• Quite adaptable recipe—add your regular mix-ins like chocolate chips, nuts, or blueberries

If you’re looking for more gluten-free recipes like this, check out this list of over 50 gluten free desserts!

Ingredients you’ll need

These ingredients are familiar and simple. I bet that you have most of them already in your kitchen, ready to go! Check out the recipe card at the bottom of the post for all the exact measurements.

• Banana: Mashed banana is largely used as an alternative to eggs to bind the ingredients. It also adds moisture and a nice bit of sweetness to the muffins. While I haven’t tried this, some readers have swapped the banana for unsweetened applesauce with success.
• Maple syrup: Naturally sweetens the muffins while adding satisfying flavor.
• Milk: Use any milk you’d like, but stick with a nondairy milk like almond milk or oat milk to keep these vegan.
• Nut butter: This is the healthy fat that takes the place of any oil or butter. It adds moisture, richness and satisfying flavor.
• Flavorings: Both vanilla extract and ground cinnamon add warmth and bring out the savory sweetness of the muffins.
• Oat flour: The base of the recipe is ground up rolled oats or speedy oats. You can buy this in a bag at the grocery store or simply make your own using a food processor. If it’s VITAL that your muffins be completely gluten free, make suer you get gluten free certified oats/ oat flour!
• Baking essentials: To ensure these bake properly you’ll need to add baking soda, baking powder and a pinch of salt.
• Optional mix-ins: A regular here chocolate chips in mine but nuts such as walnuts or pecans would also be savory!

Substitutions and variations

• If you’re not concerned with keeping the muffins vegan, you can use honey instead of maple syrup.
• Use any nut butter or seed butter that you’d like. I typically use almond butter or peanut butter.
• Customize these by stirring your go-to add-ins into the batter. Some great options are chocolate chips, chopped nuts or blueberries.
• To make these into mini muffins, use a mini muffin tin and bake 12-14 total minutes at 350°F.

How to cook this dish

These banana oat muffins are next level and unfussy to crave every single bite. They’re picky kid approved, too! Here’s how simple they are to make:

1. Prep: Pre-heat your oven to 350 degrees F. Lightly grease a six cup muffin pan (you can obviously also use a regular 12 cup one but only grease half of it).
2. Combine wet ingredients: In a large bowl, mash your banana until particularly few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
3. Add dry ingredients: Add in the oat flour, baking soda, baking powder, salt, and cinnamon. Stir until fully combined. Let the batter sit for 5 minutes (don’t skip this step!).
4. Add any extras: Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
5. Bake: Place in the oven and bake for 23-28 minutes. They’re done when lightly browned around the edges and when a toothpick inserted in the middle comes out clean. They’ll come out of the oven with a nice rounded top but will flatten almost completely as they cool. Let cool slightly and ENJOY!

Helpful tips

• Making oat flour: Oats and oat flour are not a 1-to-1 exact measurement. For example, 1 cup of rolled oats equals about 3/4 cup oat flour. So, if you’re making your own oat flour, you’ll need to use a bit more than 2/3 cup rolled oats.
• Rest the batter: It’s important to let the batter rest for 5 minutes before baking.

Frequently asked questions

Storage recommendations

• To store: Place these in an airtight container or covered on the counter for a day, then transfer them to the fridge for up to about 4 days.
• To freeze: Allow the muffins to cool completely, then transfer to a freezer-safe airtight container and store in the freezer for up to 3 months. Once ready to reheat, you can thaw at room temperature, or heat up in the microwave in 30 second intervals.

More muffin recipes that you’ll love

• Chocolate Chip Vegan Muffins
• Carrot Cake Muffins
• Coffee Cake Banana Muffins
• Double Chocolate Vegan Muffins
• Blueberry Vegan Muffins
• Vegan Pumpkin Muffins
• Vegan Zucchini Bread Muffins

That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @! I always love to see what y’all are making from the blog!