Oat Flour Muffins
These oat flour muffins are soft, tender, and wholesome with a hint of vanilla and optional chocolate for a delicious treat any time of day.
Servings: 12 servings
Ingredients
- 1 3/4 cups oat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar or sugar substitute
- 1/2 cup coconut oil melted
- 1 cup Greek yogurt or any plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped chocolate optional
Instructions
- Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease each cup with coconut oil to prevent sticking.
- In a large bowl, whisk together the oat flour, baking powder, baking soda, salt, and sugar to ensure even distribution.
- In a separate bowl, combine the melted coconut oil, Greek yogurt, eggs, and vanilla extract. Whisk until smooth and well incorporated.
- Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined to keep the muffins tender.
- If using, fold in the chopped chocolate pieces evenly through the batter for delightful pockets of sweetness.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Tops should be golden and spring back lightly when touched.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Equipment
- Mixing Bowls
- Measuring Cups & Spoons
- Muffin Tin
- Muffin Liners or Non-stick Spray
- Whisk
- Spatula
- Oven
Notes
- Use muffin liners or grease the tin well to prevent sticking.
- Do not overmix the batter to ensure tender muffins.
- Store muffins in an airtight container at room temperature for up to two days or freeze for longer storage.