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Oatmeal almond flour muffins are the perfect base muffin – they’re soft, easy to make and naturally gluten free! The best part? They’re only sweetened with a little bit of maple syrup making them a smart choice to serve along your breakfast table!
My first cookbook, Everday Muffin Party, is out! If you want to enjoy more healthy, refined sugar-free muffins, check it out HERE!
Favorite gluten free flours for muffins
I am such a fan of the combo of oat flour + almond flour. Together they leave you with a soft, yet stable muffin crumb. Sometimes I add in coconut flour for a bit more softness, like in this recipe!
Do you have a favorite flour, or flour combo you keep going going back to?
How to make oat flour
Making homemade oat flour is super easy. If you’ve never made it, I’m here to share how!
Simply place your oats (oat groats, steel cut oats, old fashioned oats or quick oats) into a blender or food processor, and blend until you have a smooth flour! I have the best success by making it in batches, about 1-2 cups at a time. I most often use my blender, but I even use the magic bullet for small batches.
Watch the full how to make oat flour in a blender video + see the Q & A!
Ingredients needed for oatmeal almond flour muffins
- eggs
- butter or coconut oil
- unsweetened almond milk (here’s how to make homemade almond milk)
- unsweetened applesauce
- maple syrup
- apple cider vinegar
- almond extract
- almond flour
- oat flour
- coconut flour
- cinnamon
- baking soda
- sea salt
How to make them
- Preheat the oven to 350 degrees F.
- Prepare a 12 hole muffin tin by adding paper liners.
- Whisk together the eggs, melted butter, milk, applesauce, maple syrup, apple cider vinegar and almond extract. Stir in the almond flour, oat flour, coconut flour, cinnamon, baking soda and sea salt until combined.
- Pour evenly into prepared muffin tins. Sprinkle optional rolled oats on top of batter.
- Bake for 20-22 minutes. The muffins will spring back when you touch them, be slightly golden and when you test with a toothpick it comes out with a soft crumb instead of wet.
Here’s the full recipe in video form!
Love muffins? Try these too!
- Almond flour pumpkin muffins
- Almond butter zucchini muffins
- Chocolate protein muffins with spirulina
- Healthy banana nut mini muffins
- Gluten free lemon poppy seed muffins
- Gluten free blueberry muffins
- Healthy flax seed muffin recipe
Oatmeal Almond Flour Muffins
Ready for a base muffin recipe that’s delicious on it’s own, but ready for whatever add in you’d like to throw in? This is your muffin!
Oatmeal Almond Flour Muffins
Ingredients
- 2 eggs
- 6 tbsp melted unsalted butter
- 1/2 cup unsweetened almond milk, (here’s how to make homemade almond milk)
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 tsp apple cider vinegar
- 1/2 tsp almond extract
- 1 cup almond flour
- 1 cup oat flour
- 2 tbsp coconut flour
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- optional topper: rolled oats
Instructions
- Preheat the oven to 350 degrees F.
- Prepare a 12 hole muffin tin by adding paper liners or silicone liners.
- Whisk together the eggs, melted butter, milk, applesauce, maple syrup, apple cider vinegar and almond extract. Stir in the almond flour, oat flour, coconut flour, cinnamon, baking soda and sea salt until combined.
- Pour evenly into prepared muffin tins. Sprinkle optional rolled oats on top of batter.
- Bake for 20-22 minutes. The muffins will spring back when you touch them, be slightly golden and when you test with a toothpick it comes out with a soft crumb instead of wet.
Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!
Did you make this recipe? If you try it, please leave a rating and comment below so others can hear how it turned out! THANK YOU!
XO
Heather
Great recipe used honey. There is some sugar. Eggs, powdered milk, pineapple juice, vegetable oil, applesauce , cinnamon, ginger, curry powder. Vanilla extract, almond extract.
I was curious and had most of the ingredients. Only deviation was the honey for maple syrup. And I added nuts and diced dried sweet
Glad you enjoyed the recipe!!
These were really good! Used whole wheat flour instead of the coconut since I didn’t have any and added dried cranberries and still turned out to be a tasty breakfast :p
Love your swap! Thanks for coming here and sharing, Irina!
Lucky to find this recipe pop up when I searched for one with all these ingredients which I had on hand and wanted to use while fresh! Easy, delicious, healthful. Thank you My slight mods this time were: blender-chopped two small, sweet, Fuji apples plus a little water in place of applesauce; added 1/2 t Madagascar alcohol-free vanilla as well; made own oat flour from organic oatmeal in blender (love my new Vitamix for this). For me, the fresh fruit makes a big difference, plus a little extra water to make moist muffins (esp with the coconut flour). Will make these many times from now on. Love the ideas from other readers and will add cacao and walnuts and flax seeds in the future. Baked mine in Ninja countertop oven, but for only 19 min at 350 degrees F. Result: moist & even fluffy. Enthusiastic to try other recipes from fitmamarealfood!
I’m so glad you found this recipe! Love hearing your adjustments. Thanks for coming here and sharing, really appreciate it!
Hi…what if I don’t have any apple cider vinegar on hand? Thanks!
Hi Jen! You can use any other acid like white vinegar, or even lemon juice to substitute the ACV. Hope that helps!
Hi Heather, “Great Recipe”…. I’ve made it numerous times and it’s fabulous for someone looking for a rewarding, nutritious and tasty start to the day. It’s so easy to modify, so it’s not the same recipe every time. I’ve used bananas, apples, canned pineapple chunks, added 1/4C dark cocoa powder and nutmeg, chopped walnuts and you’ve got to have some seeds, so add 3 or 4 Tbls of Chia Seeds. When adding dry stuff, I just add an extra egg and maybe a little more applesauce. Man they are good. Thanks, Jim
Jim, thanks so much for your comment! I’m glad you love them and have mixed up the recipe by adding fun mix-ins. Keep up the healthy baking!
Can you substitute Something else for the coconut flour? I don’t usually have that. Thanks.
Yes, I would try increasing the almond flour by 1/4-1/3 cup to replace the coconut flour. Let me know if you try it and how it goes!