These gluten-free honey oat flour muffins are made with just a few simple ingredients in only one bowl! No refined flour (oat flour only), butter, or dairy!
Hello friends! Just popping in with some glorious muffins for your week.
My honey oat bread recipe made with only oat flour is by far one of the most popular recipes on my site. For years, my awesome readers have been making it into muffins and tagging me on Insta (@hungryhobbyRD.) After recently turning my oat flour banana bread recipe into banana muffins, I thought it was time I finally tried baking my honey oat bread as muffins, like so many of you have in the past!
Surprisingly, the first batch I tested only made ten muffins, so I had to do some tweaking to get a full 12. I know some people would be fine with 10, but only getting ten muffins drove me mad on the inside.
The other thing I learned quickly is that these do not take long to bake at all. I set the timer for 20 minutes because that’s how long my banana oat flour muffins take. Wrong! That batch was a little too brown on the outside, very dry, and crumbly. I mean, we still ate them covered with butter and honey, but not my ideal muffin.
The next time around, I tweaked the recipe a bit to get 12 muffins. Then, I watched them like a hawk. At the 7 minute mark, I spun the pan around to ensure even baking. At 15 minutes I checked them, and they were ready! (Insert a toothpick into the muffin, and if it comes out clean it’s ready!)
That batch was soft, luscious, honey oat muffins of your dreams. I still coated them in butter to eat, but KJ (my toddler) loves to eat them with peanut butter.
How to Make Honey Oat Flour Muffins
Just like my honey oat bread, these delicious muffins are a one-bowl recipe. Grind your oat flour, mix it with salt, baking soda, and baking powder. Then add in the wet ingredients and mix until combined. Quick and easy!
Just like with all my other oat flour bread and muffin recipes (like my pumpkin oat flour bread and zucchini oat flour bread), I let the mixture sit for 5 minutes before baking. The sitting time allows the oats to kind of pre-cook and absorb some of the liquid before baking.
Let’s Talk Ingredients:
Oat Flour – Don’t omit or substitute. Get step by step instructions on how to make oat flour in this post.
Original Non-Dairy Milk – Any liquid will work. I used unsweetened vanilla almond milk, but any other nut milk, cow’s milk, or water will work.
Honey – For vegan, sub brown rice syrup.
Eggs- I have not tried to replace them with more flax or chia eggs, but several readers have. I suggest reading through the hundreds of comments that share modifications on my original honey oat bread post.
Salt – do not omit
Baking Soda & Powder – do not omit
I wanted to share these recipe modifications ASAP, but haven’t had time to make a new video yet. You can get the idea from my honey oat bread video below, but the recipe does have a few changes!
Honey Oat Flour Muffins
- Preheat oven to 350F.
- Using a food processor grind 3 cups and 2tbsp of old fashioned rolled oats into fine oat flour. You want 3 cups of oat flour, so if you end up short, grind more oats into flour. You want to grind for at least two minutes so that your oat flour is very fine. (or you can purchase fine oat flour.) Note - don't over grind so that that oat flour is extremely hot.
- In a large bowl, whisk together honey, eggs, unsweetened vanilla almond milk, and salt.
- Add baking soda and baking powder to oat flour in the processor. Process or hand mix for 10 seconds.
- Next, add the flour mixture to wet ingredients and mix until totally combined. The batter will be runny but should have some resistance.
- Let the mixture sit for five minutes.
- Spray muffin tin holes with cooking spray or grease with oil.
- Fill each muffin hole a little over halfway full.
- Bake for 15-16 minutes until inserted toothpick comes out clean. Flip tray halfway through to promote even baking. DO NOT OVERBAKE. They will be dry and crumbly if you overbake them!
- Let cool completely, then remove from the muffin tin. I store mine in the fridge for up to two weeks, on the counter they only last a few days. You can also freeze for up to six months!