Fluffy Oat Flour Muffins (Easy, Healthy & Customizable)

Fluffy Oat flour Chocolate Chip Muffins on a white plate

5 from 2 votes

Meet your new favorite healthy muffin! These fluffy oat flour muffins are everything a quick breakfast or snack should be— soft, lightly sweet, and ridiculously easy to make.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Keyword: muffins, Oat flour

Servings:

Calories: 293kcal

Author: Crystal Yentzen

Ingredients

2 and ⅓ cups oat flour*
½ cup coconut sugar or brown sugar
⅓ cup cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon optional
2 large eggs
⅔ cup milk any type
⅔ cup Greek yogurt regular or vanilla, I use vanilla
⅓ cup olive oil canola or vegetable oil works too
2 teaspoons vanilla extract
1 cup mix-ins* I used dark chocolate chips

Instructions

Preheat the oven to 375ºF and position the oven rack in the upper third of the oven — not all the way at the top, but higher than the center. Baking the muffins in the upper area helps them rise better and brown evenly on top. 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, milk, yogurt, olive oil, 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.
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Notes

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 air-tight container for up to three months. For more tips on baking with oat flour, see my oat flour guide.

Mix-Ins- Chocolate chips, blueberries, chopped apples, nuts, cranberries… whatever makes you happy.

Storage- Store your muffins covered at room temperature for 2-3 days or in the refrigerator for up to a week.

Nutrition