Oat flour is one of my favorite baking flours, and it probably doesn’t get quite enough love on this site. I’m truly sorry about that, and well, hoping I can make it up to you today with this absolutely scrumptious oat flour muffin recipe! There are a bunch of things I love about oat flour. For one, it’s naturally gluten-free, so I can bake up a batch of oat muffins that everyone can enjoy! For another, I just love the texture it gives my baked goods. These muffins are soft and moist and remind me a little bit of cakey chocolate chip cookies. Plus I like to think that oat flour baked goods are a tad healthier than those made with wheat flour. Win-win!
Ingredients You’ll Need
Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work! Try soy milk, almond milk, or cashew milk.Coconut oil. Feel free to substitute with your favorite baking oil, such as canola or vegetable oil.Maple syrup. Agave can be substitute, but I love the flavor that maple gives these muffins.Vanilla extract.White vinegar. Apple cider vinegar can also be used if that’s how you roll.Oat flour. Look for certified gluten-free oat flour to keep these muffins gluten-free. If oat flour isn’t something you normally buy, feel free to make your own by blending up rolled oats in a food processor. Just make sure you measure for the recipe after blending, as the volume will go down a bit during blending.Brown sugar. Buy organic sugar to keep the recipe vegan.Baking powder.Cinnamon.Salt.Vegan chocolate chips. I used Enjoy Life brand Mega Chunks.Rolled oats. These are just for topping, so you can skip them if you’d like. If you do use them, make sure they’re certified gluten-free if needed.
How to Make Oat Flour Muffins
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Stir the liquid ingredients together in a small container: milk, oil, maple syrup, vanilla and vinegar.Whisk the dry ingredients together in a large bowl: oat flour, brown sugar, baking powder, cinnamon, and salt.Pour the liquid ingredients into the dry and whisk everything together. Keep whisking until all the lumps are gone, but don’t overdo it or you risk having your baking powder fizz out (resulting in flat muffins).
Fold in the chocolate chips.
Divide the batter among paper-lined muffin cups, then sprinkle the tops with rolled oats.Bake the muffins until the tops are set and lightly golden.Transfer the tin to a cooling rack when the muffins are done. Your oat flour muffins will need to cool for a bit before you can take them out of the tin. If you remove them too soon they might fall apart!
Shelf-Life & Storage
Vegan oat flour muffins will keep in a sealed container at room temperature for 3 to 4 days, or in the freezer for up to 3 months.
More Vegan Muffin Recipes
Vegan Blueberry MuffinsVegan Banana MuffinsVegan Carrot MuffinsVegan Chocolate MuffinsVegan Pumpkin Muffins
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