Breakfast

Oat Flour Breakfast Muffins

Healthy and delicious! These oat flour breakfast muffins are infused with flaxseed and crunchy granola and are a guilt-free way to treat yourself in the morning. Greek yogurt and coconut oil make them incredibly moist, tender, and perfectly sweetened with honey and maple syrup.

Muffins that are healthy AND taste delicious? YES! I’m sharing them with you today 😁 It’s one of my favorite challenges – to create healthy food that tastes, well, not healthy. In other words, it tastes GOOD.

I don’t know about you, but I have tried one too many so-called “healthy” muffins at bakeries that are tasteless, blah, bland, or rubbery. And there are zero quilt when eating one of these magical muffins; they are gluten-free and have zero refined sugar!

But wait- there’s more! And it is a requested favorite. My gingerbread banana muffins. Yes, the holidays are over, but ginger is a welcomed spice all year. They are incredibly moist with tons of flavor.

Back to these breakfast muffins, though. They are customizable to fit your fancy, so check out my suggestions below. And they aren’t just for breakfast either; I will grab one in the afternoon for a wholesome snack, and it is perfect for the kiddo’s lunch boxes or after-school treat.

I would love a challenge! Comment below and let me know what guilty treat you wish could be healthy AND yummy!

Ingredient Notes And Substitutions

Oat flour ~ you guessed it- ground up oats, which you could do yourself. However, for this recipe I recommend buying store bought. It is very finely ground, which will give you a tender fluffy muffin. Slightly sweet, and nutty. It’s

Banana’s ~ adds delicious sweetness and of course moisture.

Greek yogurt ~ aside from being high in protein, it tenderizes the muffins creating a fluffy texture. Feel free to use any flavor you like, but stick to a good quality one, and not fat free, as they tend to be more watery

Eggs ~ I found that two created the perfect texture

Coconut oil ~ did you know..coconut oil has more moisture than butter, shortening? Not to mention the health benefits. If you’re not a coconut oil fan, you can substitute any clear oil, such as avocado, or vegetable. Crisco brand sells a coconut oil that is tasteless and orderless.

Maple syrup & honey ~ are pure natural and delicious substitutes for refined sugar.

Spices ~ cinnamon, and nutmeg add a lovely balance. If you prefer more spice flavor add more, or you could add others such as ginger, cloves, or allspice.

Ground flaxseed ~ I love adding this nutrient dense seed in baked goods. It’s a great option for vegans, as it can be used as an egg replacement because it adds moisture and is a binding agent. So keep in mind, if you choose to omit it, it will affect the moisture in these muffins

Granola ~ homemade, or store-bought. I use a granola that is low in sugar, and if there are large chunks I will crush.

The Power Trio: Oat Flour, Flaxseed, and Granola

  1. Oat Flour: Oats, in the form of oat flour, provide a hearty and gluten-free base for our muffins. Packed with fiber, vitamins, and minerals, oat flour not only adds nutritional value but also contributes to a delightful texture.
  2. Flaxseed: Flaxseed, often said to be a superfood, has loads health benefits . Rich in omega-3 fatty acids, fiber, and antioxidants, flaxseed adds a nutty flavor and a nutritional punch to these muffins.
  3. Granola: Granola, a crunchy mix of rolled oats, nuts, seeds, introduces a delightful texture and a sweetness. It’s not only a topping but a part of the muffin batter, creating a harmonious blend of flavors.

Customize These Breakfast Muffins

Make them fruity or nutty ~ In addition to the bananas, add blueberries, raspberries, or apples. My fave is to grate the apples instead of chopping them. Or toss in your favorite nuts for a healthy crunch.

Make them mini ~ Use a mini muffin tin for a fun size bite

Chocolate ~ add a little richness and decadence with dark chocolate chips!

How To Make Oat Flour Breakfast Muffins

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease them.
  2. In a large bowl, whisk together the oat flour, ground flaxseed, baking powder, baking soda, nutmeg, cinnamon, and salt.
  3. In another bowl, mix the mashed bananas, honey, maple syrup, eggs, Greek yogurt, melted coconut oil, and vanilla extract. Blend until the ingredients are well incorporated.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until combined. Fold in the granola, and stir until distributed throughout the batter. If you want to add any fruit or nuts, add them now.
  5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  6. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Now comes the hard part – waiting for them to cool before savoring the goodness!
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Oat Flour Breakfast Muffins


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  • Author: Teri Wallingford
  • Total Time: 20 to 30
  • Yield: 12 1x

Description

Healthy and delicious! These oat flour breakfast muffins are infused with flaxseed and crunchy granola and are a guilt-free way to treat yourself in the morning. Greek yogurt and coconut oil make them incredibly moist, tender, and perfectly sweetened with honey and maple syrup.


Ingredients

Units Scale

For the oat flour breakfast muffins

  • 2 cups oat flour * See Note Below
  • 2 tablespoons ground flaxseed
  • 2 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 to 1 teaspoon ground nutmeg. Or use any spice combination you like!
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas, mashed
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 2 eggs
  • 1 cup Greek yogurt, any flavor & not fat-free
  • 1/4 cup Plus 1 tablespoon melted coconut oil
  • 2 teaspoon vanilla extract
  • 3/4 cup granola Plus more for topping before they are baked.(choose your favorite variety) crush up any large chunks for better mixing.
  • Optional ~ berries, nuts, raisins


Instructions

For the oat flour breakfast muffins

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease them.
  2. In a large bowl, whisk together the oat flour, ground flaxseed, baking powder, baking soda, nutmeg, cinnamon, and salt.
  3. In another bowl, mix the mashed bananas, honey, maple syrup, eggs, Greek yogurt, melted coconut oil, and vanilla extract. Blend until the ingredients are well incorporated.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
  5. Fold in the granola, and stir until distributed throughout the batter. If you want to add any fruit or nuts, add them now.
  6. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Now comes the hard part – waiting for them to cool before savoring the goodness!

Notes

* For most recipes using oats flour , I will grind my own, however for this recipe I prefer store-bought oat flour. It is very finely ground which is what you need for these muffins to achieve the tender texture.

  • Prep Time: 10 Minutes
  • Cook Time: 15-18
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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