Oat Flour Muffins
Start your morning on a wholesome note with these light and fluffy oat flour muffins, a gluten-free and healthy treat that's perfect for breakfast or snacking. Infused with the cozy warmth of cinnamon and naturally sweetened with maple syrup, these muffins are brought to life by the moistness of unsweetened applesauce and the creamy richness of milk (dairy or non-dairy options welcome!). The addition of optional mix-ins, like chopped nuts, chocolate chips, or dried fruit, allows you to customize each batch to suit your cravings. Ready in under 30 minutes, these nutritious muffins are quick to whip up and ideal for meal prepping. Whether enjoyed fresh out of the oven or stored for an on-the-go snack, these oat flour muffins strike the perfect balance between indulgence and health-conscious eating.
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Recipe Information
Ingredients
- 2 cups oat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 large eggs
- 0.75 cups unsweetened applesauce
- 0.5 cups maple syrup
- 0.5 cups milk (dairy or non-dairy)
- 1 teaspoons vanilla extract
- 0.5 cups chopped nuts, chocolate chips, or dried fruit (optional)
Instructions
Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate bowl, lightly beat the eggs. Then add the unsweetened applesauce, maple syrup, milk, and vanilla extract. Whisk until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold together using a spatula or wooden spoon. Mix until just combined; do not over-mix.
If using optional add-ins like chopped nuts, chocolate chips, or dried fruit, fold them into the batter at this stage.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the muffins warm, or store them in an airtight container for up to 3 days at room temperature or 1 week in the refrigerator.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 132.8 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 361 mg | 28% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1698 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
