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Honey Oat Flour Muffins Recipe

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4 from 7 reviews

These Honey Oat Flour Muffins are a wholesome, naturally sweetened treat made with finely ground oat flour, honey, and almond milk. Perfect for a nutritious breakfast or a healthy snack, these muffins are moist, tender, and easy to prepare with simple ingredients.

Ingredients

Dry Ingredients

  • 3 cups oat flour (about 3 cups & 2 tbsp oats ground into flour)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

Wet Ingredients

  • 1 cup Unsweetened Vanilla Almond Milk (or any milk)
  • ½ cup honey
  • 2 eggs

Other

  • Cooking spray or oil for greasing muffin tin

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready when the batter is prepared.
  2. Prepare Oat Flour: Using a food processor, grind 3 cups and 2 tablespoons of old-fashioned rolled oats into a fine oat flour. Grind for at least two minutes to achieve a very fine consistency, but avoid overheating the flour. Alternatively, you can use store-bought fine oat flour.
  3. Mix Wet Ingredients: In a large bowl, whisk together honey, eggs, unsweetened vanilla almond milk, and salt until well combined.
  4. Incorporate Leavening Agents: Add baking soda and baking powder to the oat flour in the processor and pulse or hand-mix for about 10 seconds to distribute evenly.
  5. Combine Mixtures: Add the oat flour mixture to the wet ingredients and stir until fully combined. The batter will be somewhat runny but should have some resistance.
  6. Rest Batter: Allow the batter to sit for five minutes to let the oat flour absorb the liquids, improving the texture.
  7. Prepare Muffin Tin: Spray muffin tin holes with cooking spray or grease them lightly with oil to prevent sticking.
  8. Fill Muffin Tins: Pour the batter into each muffin cup, filling them slightly over halfway full for proper rising.
  9. Bake: Bake for 15 to 16 minutes. Flip the muffin tray halfway through baking to ensure even cooking. Check doneness by inserting a toothpick—it should come out clean. Avoid overbaking to prevent dry, crumbly muffins.
  10. Cool and Store: Let the muffins cool completely before removing them from the tin. Store in the refrigerator for up to two weeks, on the counter for a few days, or freeze for up to six months.

Notes

  • Grinding your own oat flour ensures freshness but be careful not to overheat the oats during grinding.
  • If you prefer, you can use pre-made fine oat flour to save time.
  • Do not overbake muffins to keep them moist and tender.
  • These muffins are best stored in the refrigerator to maintain freshness longer.
  • Freezing muffins is a great option for meal prep or longer storage.

Find it online: https://recipeplenty.com/honey-oat-flour-muffins-recipe/