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Oat Flour Muffins

  • Author: Brita Britnell
  • Total Time: 35 minutes
  • Yield: 6 muffins 1x
  • Diet: Gluten Free


These oat flour muffins come together in one bowl and are seriously so delicious!


  • 1 medium ripe banana
  • 1/4 cup of maple syrup
  • 1/2 cup of almond milk, or other plant based milk
  • 3 tablespoons of nut butter- I used almond butter this time but really any nut/ seed butter would work well
  • 1 teaspoon of vanilla extract
  • 2/3 cup of oat flour
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of baking powder
  • pinch of salt
  • 1/2 teaspoon of cinnamon
  • 1/2 cup of mix-ins such as blueberries of chocolate chips, plus more for topping if desired


  1. 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. In a large bowl, mash your banana until very few lumps remain. Mix in the maple syrup, milk, nut butter, and vanilla. Whisk until fully combined.
  3. 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. Stir in optional mix-ins. Divide the batter evenly among your 6 muffin cups.
  5. 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!
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: gluten free muffins, gluten free vegan muffins, oat flour muffins