Oat Flour Muffins With Streusel Topping

/ / / / Oat Flour Muffins With Streusel Topping

This post may contain affiliate links. Read my Privacy Policy.


This recipe for oat flour muffins with streusel topping are a wonderful options for snacks on the go, breakfast with coffee or a delicious dessert.

Made with the streusel topping, these are more of a dessert. Made without, they have a much milder sweetness appropriate for breakfast.

A side view of a group of Oat Flour Muffins With Streusel Topping on a cutting board.

Oat Flour Muffins With Apple Sauce

Using apple sauce does a couple of things in baking. It adds both moisture and allows for the reduction of fat. When these come out of the oven, if you were to break one open, it would appear to not be fully cooked. Your instinct might be to pop them back in the oven. But please fight this urge. It’s only the apple sauce. Once they are fully cooled, everything gels and you have a normal, fully cooked muffin.

That being said, please note that you should still be able to stick a toothpick into a just-baked muffin and have it pull out clean. If not, then they do indeed need a few more minutes of baking.

Can You Substitute Oatmeal For Flour In Muffins?

According to the Quaker Oats website:

…you may substitute oats for up to one-third the amount of flour called for in the recipe using either Quick or Old Fashioned Oats. Instant Oatmeal is cut too fine, and is not recommended for baking.

Quaker Oats

So how does that apply to this recipe? You could add more whole oats if you’d like, or don’t have enough oat flour to get the job done. However, I wouldn’t go overboard in this particular recipe. If you want more oats, I recommend a maximum of a ½ cup added oats to a subtracted ½ cup of oat flour.

And overhead shot looking down at three Oat Flour Muffins With Streusel Topping.

How To Store Oat Flour Muffins

These will keep in the fridge for up to five days. Keep them in an air-tight container or food-safe, zipper top, plastic bag. If you choose the bag option, squeeze as much air out of the bag as you can while closing up the zipper.

How To Freeze Oat Flour Muffins

Freezing muffins is super simple. I usually put mine in a plastic, zipper-top bag that is food and freezer safe. I squeeze out as much of the air as I possibly can while closing it up and just pop the whole bag in the freezer. You can use other freezer-safe containers as well as long as they are air-tight.

These muffins will freeze for up to 2 months. Thaw them in the fridge overnight, or simply warm them in a microwave for 1-2 minutes. Every microwave is a bit different, so makes sure you watch your muffin the first time you warm one up that way.

What You’ll Need

Muffins

1½ cups oat flour – You can buy it or grind it from whole oats yourself in a food processor. However, store-bought tends to have a slightly finer and more consistent grind that is beneficial to baking. If you need gluten free, make sure the flour is labeled as such. Non-gluten free oats can be highly contaminated with gluten, despite being naturally gluten free themselves.

1½ cups traditional oats – Here again, get gluten free if you need it. Avoid quick cooking oats. They are cut too thin and will sort of disintegrate into the muffins.

½ cup granular sweetener – I used xylitol here because it’s what works best for my blood sugar. (It’s not clean or unprocessed). For a clean, unprocessed sweetener, opt for Sucanat, coconut sugar or monk fruit. Your muffins may have a slightly darker color than mine due to the darker colored sweetener, but it will be clean and have great flavor.

2 tsp. baking powder – Make sure this is fresh or on the newer side. Older baking powder won’t be affective.

1 tsp. ground cinnamon – This is optional, but adds really delicious flavor that blends well with the sweetener and oats.

½ tsp. salt – I used pink Himalayan salt, but use whatever salt you normally use.

1½ cups unsweetened apple sauce – Make sure it’s unsweetened.

½ cup unsweetened almond milk – You can use any milk you have on hand. But if you use non-dairy milk, make sure it’s unsweetened. The only milk I would avoid here is a full-fat coconut milk.

1 tsp. maple extract – Make sure this is a pure extract, not flavoring. Flavoring is made with synthetic ingredients while extract is made with the real stuff. If you don’t have any, you can double up on the vanilla extract.

1 tsp. pure vanilla extract – Here again, use the real stuff, no flavoring. If you don’t have any, you can double up on the maple extract.

¼ cup coconut oil – If you prefer another oil, you can certainly use it. However, make sure it’s lightly flavored or unflavored. You don’t want the flavor of the oil you use to clash with the flavors in the muffin.

1 large egg – It’s best to use a room temperature egg.

Streusel Topping

½ cup traditional oats – Here again, opt for gluten free if you need it.

¾ cup granulated sweetener – This amount will give you a very sweet topping. If you prefer to have a more moderate sweetness, use ½ a cup instead.

½ cup oat flour – Don’t substitute this for more oats. The flour is important in the streusel.

1 tsp. ground cinnamon – This is optional, but really makes the flavor. Best not to skip it.

¼ tsp. salt – Here again, I used pink Himalayan salt. But use whatever you have handy. Just avoid coarse salts.

¼ cup coconut oil – Here again, use the oil you feel comfortable with as long as it’s very lightly flavored or unflavored.

Seven Oat Flour Muffins With Streusel Topping sitting on a cutting board with raw oats sprinkled around the board.

How To Make Oat Flour Muffins

All the dry ingredients for these Oat Flour Muffins in a mixing bowl.

In a large mixing bowl, combine all the dry ingredients with a whisk.

The wet ingredients for these Oat Flour Muffins added to the mixing bowl.

Add the wet ingredients.

The batter ingredients mixed together in a metal mixing bowl.

Whisk or stir well to thoroughly combine.

A metal muffin pan, lined with cupcake papers.

Line a standard muffin pan with cupcake papers. I used paper liners here, but foil works much better at releasing from the finished muffins. I highly recommend that over paper for this recipe. Silicone liners are also a better option and probably the best option of all three.

The cupcake liners filled with oat flour muffin batter.

Fill the liners 3/4 of the way full. I used a cookie dough scoop to make sure they were all uniform.

The streusel topping ingredients in a mixing bowl.

In a separate, small mixing bowl, add all the streusel ingredients and mix well.

The streusel sprinkled over the top of the muffins, ready for baking.

Top each muffin with approximately 1 tablespoon of streusel per muffin.

The finished Oat Flour Muffins With Streusel Topping, sitting on a cutting board.

Bake at 350 F. for 40-45 minutes, making sure to cover them loosely with foil in the last 15 minutes of baking to avoid burning the tops.

Need Supplies?

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Oat Flour Muffins With Streusel Topping Recipe

Copyright Policy
A side view of a group of Oat Flour Muffins With Streusel Topping on a cutting board.

Oat Flour Muffins With Streusel Topping

Delicious, gluten free, oat flour muffins that work great for breakfast, snacks or dessert!
Print Pin Rate
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 19 Muffins
Calories: 200kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Standard muffin pan
  • Cupcake liners (foil work best)

Ingredients

Muffins

  • cups oat flour
  • cups traditional oats
  • ½ cup granular sweetener
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. salt
  • cups unsweetened apple sauce
  • ½ cup unsweetened almond milk
  • 1 tsp. maple extract
  • 1 tsp. pure vanilla extract
  • ¼ cup coconut oil (liquid state)
  • 1 large egg

Streusel Topping

  • ½ cup traditional oats
  • ¾ cup granulated sweetener
  • ½ cup oat flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. salt
  • ¼ cup coconut oil

Instructions

  • In a large mixing bowl, combine all the dry ingredients with a whisk.
    All the dry ingredients for these Oat Flour Muffins in a mixing bowl.
  • Add the wet ingredients.
    The wet ingredients for these Oat Flour Muffins added to the mixing bowl.
  • Whisk or stir well to thoroughly combine.
    The batter ingredients mixed together in a metal mixing bowl.
  • Line a standard muffin pan with cupcake papers. I used paper liners here, but foil works much better at releasing from the finished muffins. I highly recommend that over paper for this recipe. Silicone liners are also a better option and probably the best option of all three.
    A metal muffin pan, lined with cupcake papers.
  • Fill the liners 3/4 of the way full. I used a cookie dough scoop to make sure they were all uniform.
    The cupcake liners filled with oat flour muffin batter.
  • In a separate, small mixing bowl, add all the streusel ingredients and mix well.
    The streusel topping ingredients in a mixing bowl.
  • Top each muffin with approximately 1 tablespoon of streusel per muffin.
    The streusel sprinkled over the top of the muffins, ready for baking.
  • Bake at 350 F. for 40-45 minutes, making sure to cover them loosely with foil in the last 15 minutes of baking to avoid burning the tops.
    The finished Oat Flour Muffins With Streusel Topping, sitting on a cutting board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1muffin | Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 108mg | Potassium: 143mg | Fiber: 2g | Sugar: 15g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.