Breakfast Oat Flour Muffins

A staple in our home, these hearty oat muffins are easily customizable and are a family favorite!

Oat flour muffins are easy to make and are great for a quick breakfast.

I make a double batch and freeze them, then microwave when ready to eat. 

Since they are breakfast and not dessert muffins, the natural sweetness from the dates and banana is plenty for my family, so and I don’t add any extra sweeteners.

However, I think others might find these muffins not sweet enough.

Therefore, I recommend adding 1-2 tablespoons or more of maple syrup or honey.

How to Make Oat Flour Muffins

In a food processor, grind together 2 1/2 cups rolled oats, 2-3 pitted dates, 1 tablespoon ground flaxseed, 1 teaspoon baking powder, 1/4 teaspoon each of baking soda and salt, and a dash of cinnamon.

In a medium bowl use a handheld blender to puree 1 ripe banana, 1 large egg, 2/3 cup buttermilk, 4 teaspoons of oil, 1-2 tablespoons maple syrup or honey (optional), and 1/2 teaspoon of vanilla. If you don’t have buttermilk, add 1 tablespoon of yogurt, sour cream, vinegar, or lemon juice to your milk.

Also, if you don’t have an immersion blender, mash the banana by hand and then whisk in the other ingredients.

Now add the dry ingredients to the wet ingredients and whisk until combined. Let the batter sit for 10-15 minutes while preheating the oven to 400℉. Then line a muffin tin with paper or silicone liners.

Finally, if using any fruits or nuts, gently fold them into the batter and fill each muffin cup. Bake for 20-28 minutes, turning the pan halfway through.

The muffins are done when they are golden on top, and a toothpick inserted in the middle comes out clean. I bake mine for 25-28 minutes because I like them very golden brown. Cool on a wire rack.

Alternatively, all the ingredients can be added to a high-power blender and blended until completely smooth. Then fold in fruits and nuts. I don’t like using a blender because I find it hard to scrape out every last bit of batter.

My kids’ favorite version is cocoa, while mine is blueberry or raspberry.

Try out the different fruit and nut combinations listed below or come up with your own favorite add-ins.

If adding fruit, don’t be tempted to add too much. Fruit will add extra moisture and make the muffins gummy.

Also, if you use fruit like apples or raspberries that contain more water, decrease the milk by several tablespoons to compensate for the extra liquid.

Fruit and Nut Combos

  • Berry Almond: 1/2 cup fresh berries + 1/8 cup slivered almonds
  • Apple Walnut: 1 small apple grated or diced + 1/8 cup walnuts + extra cinnamon
  • Chocolate Peanut Butter: 2-4 tbsps unsweetened cocoa powder + 1-2 tbsps peanut or almond butter
  • Orange Almond: 1-2 mandarins or 1/2 small orange + orange zest + 1/8 cup slivered almonds (puree orange pieces with the wet ingredients)
  • Pumpkin: 1/4 cup pumpkin puree + 1/8 cup pecans + 1/2 tsp pumpkin spice
  • Carrot Cake: 1/2 grated carrot + 1/8 cup raisins + 1/8 cup pecans + 1/8 grated coconut + extra cinnamon

What My Kids Say:
9 year-old: “I like these muffins, because they are soft, sweet, and fluffy.”
7 year-old: “I love them, especially the cocoa ones!”


Lightly golden oat flour muffins on sheet pan.

Breakfast Oat Flour Muffins

Joby’s Test Kitchen
A staple in our home, these hearty oat muffins are easily customizable and are a family favorite!
Prep Time 27 minutes
Cook Time 28 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 8 muffins
Calories 190 kcal

Equipment

  • Food Processor
  • Blender or Immersion Blender

Ingredients
  

  • cups (200g) rolled oats
  • 2-3 large dates (make sure pits are removed)
  • 1 tbsp ground flaxseed, optional
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 large ripe banana
  • 1 whole egg
  • cup (160ml) buttermilk or milk *(see Notes on how to make buttermilk)
  • 4 tsps (20ml) oil
  • 1-2 tbsps or more maple syrup or honey, optional
  • ½ tsp vanilla extract
  • dash cinnamon

Fruit & Nut Combos:

  • Berries: ½ cup fresh berries + ⅛ cup slivered almonds
  • Apples: 1 small apple grated or diced + ⅛ cup walnuts + extra cinnamon
  • Cocoa: 2-4 tbsps unsweetened cocoa powder + 1-2 tbsps peanut or almond butter
  • Orange: 1-2 mandarins or ½ small orange + orange zest + ⅛ cup slivered almonds (puree orange with wet ingredients)
  • Pumpkin: ¼ cup pumpkin puree + ⅛ cup pecans + ½ tsp pumpkin spice
  • Carrot: ½ grated carrot + ⅛ cup raisins + ⅛ cup pecans + ⅛ grated coconut + extra cinnamon

Instructions
 

  • In a food processor, grind together the oats, dates, flaxseed, baking powder, baking soda, salt, and cinnamon.
  • In a medium bowl, use an hand-held immersion blender to puree the banana, egg, milk, oil, vanilla, and maple syrup or honey if using. Or you can mash the banana with a fork and then whisk in the other ingredients.
  • Now add the dry ingredients to the liquid ingredients and whisk until combined. Don't put in any of fruit or nuts yet. Let the batter sit for 10-15 minutes while preheating the oven to 400℉. Also line a muffin tin with paper or silicone liners.
  • Finally, gently fold in any fruits or nuts if using, and fill the muffin cups. Bake for 20-28 minutes, turning the pan halfway through. Muffins are done when they are golden on top, and a toothpick inserted in the middle comes out clean. Cool on wire rack.

Notes

Blender Method: Add all the ingredients to a high-power blender and blend till completely smooth. Fold in fruits and nuts after blending. I don’t normally use a blender because I find it hard to scrape out every last bit of batter.
Buttermilk: If you don’t have buttermilk, add 1 tablespoon of yogurt, sour cream, vinegar, or lemon juice to your milk.
Fruit Additions: Don’t be tempted to double the fruit, it will add extra moisture and make the muffins gummy. If you use fruit like apples or raspberries that contain more water, decrease the milk by several tablespoons to compensate for the extra liquid.
Calories: Nutrition facts vary and depend on which add-in you use. Calorie amount is an approximation for 1 muffin.
Keyword breakfast, fruit, muffins

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