Oat Flour Muffins (Endless Mix-Ins!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oat Flour Muffins are light, fluffy, and moist baked goods made with oat flour as a base. This versatile recipe invites endless mix-ins, making it easy to customize for breakfast or snacks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 1/4 cups oat flour (280 grams (gluten-free if needed))
- ¾ cup sugar of choice (150 grams (I use ½ cup brown sugar and ¼ cup granulated sugar))
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed or pureed applesauce (pumpkin or banana, 250 grams)
- ½ cup milk of choice (120 grams (I use almond milk))
- ½ cup oil of choice (100 grams)
- 1 egg
- 1 teaspoon apple cider vinegar
- ½-1 cup mix-ins (chocolate chips, blueberries, nuts, dried fruit, etc.)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 146mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 22mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 146MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.