These fluffy oat flour muffins are about to become your new go-to healthy snack!
These fluffy oat flour muffins are everything a quick breakfast or snack should be—soft, lightly sweet, and ridiculously easy to make.
If you’re new to baking with oat flour, my Ultimate Guide to Baking with Oat Flour covers everything you need to know.
They’re healthy-ish, naturally whole-grain, and customizable enough that you can make a different version every week without anyone getting bored. My kids immediately voted these “keep forever,” which is basically the highest honor a muffin can get around here.
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Why you’ll love these oat flour muffins
- Fluffy and soft — oat flour muffins can get dense, but these stay light.
- Healthy ingredients — whole-grain oats, yogurt, olive oil, eggs, pantry staples.
- Easy — no special techniques, no chilling, no fuss.
- Customizable — chocolate chips, blueberries, lemon zest, cinnamon swirl… go wild.
- Perfect for meal prep — they freeze beautifully.
Ingredients and Substitutions
- Oat flour: Oat flour is sold in stores, but it’s also super easy to make at home. Simply blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an airtight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.
- Coconut sugar: Adds a warm, caramel-y sweetness. Brown sugar works too.
- Cornstarch: My secret for making oat flour muffins fluffy instead of dense. Don’t skip it.
- Baking powder + baking soda: The lift.
- Cinnamon (optional): Adds cozy flavor. Totally optional, but it plays well with most mix-ins.
- Eggs: Give structure and help the muffins rise. I haven’t tested flax eggs yet, but they should work too.
- Greek yogurt: Moisture + tenderness + protein. You can use regular or vanilla.
- Olive oil: Keeps the crumb soft. Any neutral oil works.
- Milk: Thins the batter to the perfect scoopable texture. Feel free to use any plant-based or regular dairy milk.
- Vanilla extract: Adds a lovely flavor, but feel free to omit it, depending on your chosen mix-ins.
- Mix-ins: Chocolate chips, blueberries, chopped apples, nuts, cranberries… whatever makes you happy.
How to make these easy oat flour muffins
- Whisk the dry ingredients.
Oat flour, coconut sugar, cornstarch, baking powder, baking soda, salt, and cinnamon. - Whisk the wet ingredients.
Eggs, yogurt, oil, milk, and vanilla. - Combine the two.
Stir until smooth. Fold in your mix-ins. - Scoop + bake.
Fill your muffin cups, sprinkle with turbinado sugar if you’re feeling fancy, and bake until fluffy and golden. - Cool (briefly).
Five minutes in the pan, then onto a rack. Try to resist eating one immediately. They taste so much better after cooling.
Oat Flour Muffin Variation Ideas
These easy mix-in ideas make it simple to customize your oat flour muffins.
- Chocolate chips
- Blueberries
- Chopped strawberries
- Lemon zest + raspberries
- Cinnamon chips + chopped pecans
- Chopped walnuts
- Diced apples + cinnamon
- Pumpkin spice + chocolate chips
- Cranberry orange (coming soon 👀)
More Oat Flour Muffin Flavors
If you want more healthy oat flour muffin flavors, here are a few delicious options:
Oat Flour Muffin FAQs
Yes, use plant-based yogurt and milk.
Absolutely. Oat flour is easy to make. Blend old-fashioned oats in a high-speed blender until the oats become a fine powder (about 30 seconds to a minute). Store your oat flour in an airtight container for up to three months.
Yes! Let them cool completely, then wrap each muffin individually in plastic wrap and place them in a zip-top freezer bag. Freeze for up to 3 months. Thaw at room temp or warm in the microwave for 15–20 seconds.
More Oat Flour Recipes to Try
If you’re hooked on oat flour baking (same), here are a few more healthy, reader-favorite recipes to check out next:
Ultimate Guide to Baking with Oat Flour
Oat Flour Scones (Customizable + Better-for-You)
Blender Banana Bread with Oat Flour
Soft and Chewy Oat Flour Chocolate Chip Cookies
If you make these muffins, I’d love it if you came back and left a quick rating. It helps more people find the recipe, and it truly makes my day.
Lightly yours,
Crystal at Dessert Done Light
📖 Recipe
Fluffy Oat Flour Muffins (Easy, Healthy & Customizable)
Ingredients
- 2 and ⅓ cups oat flour*
- ½ cup coconut sugar or brown sugar
- ⅓ cups cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- 2 large eggs
- ⅔ cup Greek yogurt regular or vanilla, I use vanilla
- ⅓ cup olive oil canola or vegetable oil works too
- ⅔ cup milk any type
- 2 teaspoons vanilla extract
- 1 cup mix-ins* I used dark chocolate chips
Instructions
- Preheat the oven to 375ºF and position the rack in the center of the oven. Line a standard 12-cup muffin tin with paper liners and spray the liners with non-stick spray.
- Whisk the oat flour, coconut sugar, cornstarch, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Set aside.
- In a separate bowl, whisk together the eggs, yogurt, olive oil, milk, and vanilla extract until smooth.
- Pour the wet mixture into the dry mixture and stir with a large spoon or spatula until everything is well incorporated. Fold in your mix-in (I use chocolate chips).
- Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). Sprinkle with turbinado sugar (sugar in the raw) if desired. Bake for 14-16 minutes or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs).
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
John says
So good! I tried blueberries and they turned out great !
Crystal Yentzen says
I'm so happy you liked the muffins! And thanks for the comment!