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.
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.
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
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.
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.
How To Make Oat Flour Muffins
In a large mixing bowl, combine all the dry ingredients with a whisk.
Add the wet ingredients.
Whisk or stir well to thoroughly combine.
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.
Fill the liners 3/4 of the way full. I used a cookie dough scoop to make sure they were all uniform.
In a separate, small mixing bowl, add all the streusel ingredients and mix well.
Top each muffin with approximately 1 tablespoon of streusel per muffin.
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.
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Oat Flour Muffins With Streusel Topping Recipe
Oat Flour Muffins With Streusel Topping
CLICK TO WATCH THIS RECIPE IN ACTION!
- Standard muffin pan
- Cupcake liners (foil work best)
- 1½ cups oat flour
- 1½ cups traditional oats
- ½ cup granular sweetener
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1½ 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
- ½ cup traditional oats
- ¾ cup granulated sweetener
- ½ cup oat flour
- 1 tsp. ground cinnamon
- ¼ tsp. salt
- ¼ cup coconut oil
- In a large mixing bowl, combine all the dry ingredients with a whisk.
- Add the wet ingredients.
- Whisk or stir well to thoroughly combine.
- 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.
- Fill the liners 3/4 of the way full. I used a cookie dough scoop to make sure they were all uniform.
- In a separate, small mixing bowl, add all the streusel ingredients and mix well.
- Top each muffin with approximately 1 tablespoon of streusel per muffin.
- 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.