Fluffy Oat Flour Muffins: Easy Recipe
Oat Flour Muffins: bake these wholesome and fluffy treats with maple syrup. Perfect for a quick breakfast or a healthy snack, ready in under an hour.
Ingredients
- 2 cups (180g.) oat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil of choice (or melted and cooled butter)
- 1/2 cup pure maple syrup (or granulated sugar)
- 2 teaspoons vanilla extract
- 3 eggs, room temperature
- 1/2 cup chocolate chips (or more if you like)
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners.
- Whisk oat flour, baking soda, and salt in a medium bowl.
- In a separate large bowl, combine oil, maple syrup, eggs, and vanilla.
- Add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
- Let batter rest for 5-10 minutes, then spoon into liners.
- Bake for 18 minutes or until centers are set.
Video
Notes
- Don't overmix the batter; mix only until just combined to keep the muffins tender.
- For perfectly moist muffins, don't overbake them. The centers should be set but still slightly soft to the touch.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For perfectly moist muffins, don't overbake them. The centers should be set but still slightly soft to the touch.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or reheat briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.