Oat flour muffins are an easy, healthy, and tasty recipe ideal for a quick breakfast or snack.
They are easy to make and contain plenty of fiber and natural sugars that will give you a slow release of energy and keep you full longer.
Check out our best plant-based dessert recipes!
This muffin recipe is a healthy alternative to regular muffins.
While they are not as sweet, these muffins are still delicious, and you can serve them with jam, peanut butter, and regular butter.
We make them with blended oats turned into oatmeal flour instead of wheat flour and are sweetened with mashed banana and dates instead of sugar.
But don’t be discouraged by these healthy ingredients; their flavor and texture are still absolutely delicious and similar to banana bread and zucchini bread.
This recipe is straightforward to put together, and like any other quick bread recipe, you can mix it in no time.
Also, because they are smaller, muffins cook much faster than quick bread in a loaf pan. And thanks to their snack-friendly size, they are easy to bring with you for breakfast on the go or as a quick post-workout snack.
Often known as old-fashioned oats, rolled oats are the main ingredient in this recipe, and we blend them in a blender to make flour with them.
If you replace oats with regular flour, please use a scale and not cups because oats weigh less per volume than regular flour.
You can easily find gluten-free oats to make gluten-free muffins.
Choose ripe bananas with dark peel because they are naturally sweeter. Bananas also help with binding the muffins together and, in this recipe, are a suitable egg replacement.
We use unsweetened almond milk. Other types of plant milk are also suitable, like oat milk, soy milk, etc.
We use sunflower or canola oil. Any type of neutral flavor vegetable oil is good too. You can substitute applesauce or unsweetened applesauce for the oil.
Dates are the primary sweetener in these oat flour muffins. You can use whole pitted dates or date paste if you have it at hand.
You can substitute regular sugar or brown sugar for dates. Use an equal amount of sugar.
You can replace it with the paste in a real vanilla bean.
We add a pinch of salt to enhance the other flavors.
Optional, but helpful in adding aroma and natural sweetness to the muffins.
Here you can use regular baking powder or cream of tartar if you want a more natural option.
With the cream of tartar, you’ll often need some baking soda. The instructions to use it are on the packet of cream of tartar.
We make our flour by blending rolled oats in a blender for about a minute. Transfer to a bowl and set aside.
Alternatively, you can also buy ready-made oat flour in your supermarket.
In the same blender, we add the wet ingredients and dry ingredients: ripe bananas, almond milk, canola, sunflower, or other vegetable oil, pitted dates (or date paste), vanilla extract, salt, cream of tartar or baking powder, and baking soda. Optionally, you can add cinnamon for extra sweetness.
Now we blend well until we have a fairly smooth homogeneous mixture.
Then if your blender is large enough, you can add the oat flour back in there and keep mixing.
Alternatively, you can transfer the liquid and the oat flour to a large bowl and stir with a spatula or a whisk until the ingredients are combined.
TIP: if you do have date paste ready, then all you need to do is to blend the rolled oats first, then add all the other ingredients into the same blender, and give it another spin to combine.
We usually make date paste once a month and then store it in a jar in the fridge, so we always have it on hand.
Now, we have to transfer the mixture into a muffin pan with muffin cups and bake in a preheated oven at 350F or 180C for about 30 minutes.
Keep in mind that cooking time can vary greatly (from 25 to 35 minutes) depending on the size of your muffins. Check that they’re ready by sticking a toothpick into the muffins and see if it comes out clean.
With these quantities, you should be able to make about 6 muffins.
Let them cool on a cooling rack before eating them.
These muffins with oat flour are tasty and wholesome, perfect for a quick breakfast or a healthy snack.
And since they are not too sweet, you can serve them with jam.
And thanks to the fiber and natural sugars of oats, bananas, and dates, these muffins will make us feel full all morning long.
Like any other muffins, these are also easy to customize. However, to keep them healthy and wholesome, we recommend:
- Raisins: add 1/4 (30 grams) of a cup of raisins to the batter to make them sweeter.
- Dark chocolate chips: add 1/4 of a cup of dark chocolate chips to make them chocolatey. You can also sprinkle some chocolate chips on top before baking them without exaggerating, or they won’t grow as much.
- Dried cranberries: you can add some chopped dried cranberries to add some chewiness and color. Since the cranberries are not very sweet, I would add three tablespoons of sugar to the batter or three more tablespoons of date paste.
- Blueberries: add 1/2 cup of blueberries to the batter to make wholesome blueberry muffins. In this case, too, since blueberries are not very sweet, you might want to add three more tablespoons of sweetener, either sugar or date paste.
We developed this recipe as a healthy breakfast or snack, so they are not very sweet compared to your regular muffins.
If you have them for breakfast, we recommend trying them with some vegan butter and reduced sugar jam, or even with peanut butter and jam.
Yes, but it depends on the oats. In theory, oats are a gluten-free whole grain; however, most oat processing plants also process other grains, and often oats are contaminated with gluten. So, to be 100% sure that your oats are gluten-free, they must be certified. If so, it’s written on the package.
Yes, you can. In this case, mash the banana and the dates with a fork. If the dates are hard, soak them in hot water first.
Then add all ingredients to a bowl, mix them, and bake. You’ll need store-bought oat flour in this case.
Yes. This recipe is vegan.
We like to make muffins with oat flour in advance, then have them for breakfast for a few days.
The best way to store them is in a plastic bag, then put them in your breadbasket. They keep soft and moist for up to 5 days.
You can also store the muffins in the freezer for up to 1 month, then thaw them in the microwave with the bread thawing function.
More breakfast recipes
If you like these oat muffins, you might also enjoy our other breakfast favorites:
- Easy oat cookies with raisins
- Birchermüesli aka overnight oats with apple and almonds
- Granola bars with nuts and peanut butter
- Vegan donuts with whole-grain variation
We’ve also collected our 35 most popular vegan breakfast recipes, where you can get fresh ideas for quick and fuss-free breakfasts.
More muffin recipes
Are you (also) a fan of all things muffins? Check out our reader favorite muffin recipes that are wholesome and easy to make:
- Zucchini muffins with chocolate chip and walnuts
- Sweet potato muffins: ready in less than 30 minutes
- Banana muffins: a vegan recipe made with banana bread ingredients
- Savory chickpea muffins with veggies
- Carrot cake muffins made with sugar-free ingredients
For many more breakfast ideas, check out our breakfast category page.
Oat Flour Muffins
- 6-muffin tin
- 2 cups rolled oats
- 3 small ripe bananas
- ⅓ cup almond milk
- 2 tablespoons canola oil
- ½ cup pitted dates or sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon optional
- Preheat the oven to 350°F (180°C).
- To a blender, add the oats and blend at high speed for about 1 minute till you have oat flour. Transfer to a bowl and set aside.
- To the same blender, add the bananas, almond milk, pitted dates, vegetable oil, vanilla extract and salt. Blend till your have a smooth liquid.
- Now add oat flour, cinnamon, baking powder and baking soda to the blender with the wet ingredients. Blend until the ingredients are incorporated.Alternatively you can add the liquid mix to the bowl with the oat flour and mix by hand till ingredients are incorporated.
- Transfer into an oiled 6-muffin tin, and bake at 350°F (180°C) for about 25 to 30 minutes, depending on the size of your muffins. Let cool down for 15 min before serving.
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