Oat Flour Muffins bring together oat and spelt flours for a nourishing, comforting, and delicious baked good. These American-style muffins have a combination of avocado and coconut oils that lend a naturally rich and delicate crumb. Sweetened with both date and maple sugars, they have a warm, subtly caramelized flavor. Complemented by fresh, juicy pear and paired with fragrant nutmeg, these muffins bring a nourishing, homemade touch to the breakfast table. Made with milk and eggs and sprinkled with hazelnuts, each muffin is light, airy, and satisfying for breakfast with coffee or tea, or as a midday snack!
I created the Oat Flour Muffins recipe one morning when a family friend from England came to visit and asked for their usual bowl of oatmeal. She loved having oatmeal for breakfast, but that morning I realized I had completely run out!
Instead of making a trip to the store, I decided to get creative with what I had in the kitchen. I had oat flour, spelt flour, a couple of ripe pears, eggs, milk, and some warm nutmeg. I started experimenting, adding avocado and coconut oils for moisture and using date and maple sugars for a gentle sweetness.
What began as a simple “I’m out of oatmeal, so what can I make instead?” moment turned into something much more delicious than I expected. The pear added natural sweetness and moisture, hazelnuts added a crunch, while the nutmeg gave the muffins a cozy, comforting flavor.
Our friend loved the Oat Flour Muffins, and what was originally a last-minute breakfast idea became a recipe I wanted to make again and again. Sometimes the best recipes come from running out of something and having to improvise!
The role of ingredients in the Oat Flour Muffins:
- Oat flour gives the muffins a hearty texture; it is loaded with iron, magnesium, and fiber, including beta-glucan.
- Spelt flour adds structure and lends a slightly nutty flavor; it is rich in iron, magnesium, some protein, and fiber.
- Avocado and coconut oil yield a tender crumb and keep the muffins moist; avocado oil is mostly monounsaturated and provides vitamin E, while coconut oil adds richness.
- Eggs provide high-quality protein, choline, vitamin B12, selenium, and other nutrients; they help bind and give muffins structure.
- Milk adds protein and moisture.
- Date sugar makes the muffins taste caramel-like and has naturally occurring antioxidants, fiber, and potassium.
- Hazelnuts add crunch, healthy fat, and fiber.
- Nutmeg adds warmth and flavor when paired with pears.
Flavor variations:
- Swap out the pears for apples.
- Add cinnamon or cardamom instead of nutmeg.
- Use chia seeds and ground flaxseeds for a more nutritious muffin.
Frequently Asked Questions:
1. How can I make these Oat Flour Muffins gluten-free?
Spelt flour is a type of wheat flour that has gluten. Make these Oat Flour Muffins using only oat flour. Be sure to let the muffins rest for at least 15 minutes so the oat flour can absorb the moisture. Muffins made with only oat flour can otherwise be a bit dense.
2. Are these muffins diabetic-friendly?
These muffins can be a more wholesome option for people who are mindful of their blood sugar. They are made without refined flour or refined sugar and include ingredients such as oat flour, whole-grain spelt flour, pear, eggs, and avocado oil. The fiber, protein, and fat in the Oat Flour Muffins recipe can help slow digestion and the absorption of carbohydrates compared with a muffin made primarily with refined flour and sugar. However, these muffins still contain carbohydrates and natural sugars, so portion size and individual blood sugar responses should be considered.
3. What type of pear works best in this recipe?
Choose ripe yet firm pears for this recipe. Pears that are too ripe can turn watery in the recipe. I have used Red, Bosc, and Bartlett pears to make these muffins.
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Ingredients:
- Fat: avocado oil (coconut oil is optional)
- Sweetener: date sugar (maple sugar is optional)
- Flour: oat flour, spelt flour is optional
- Fruit: pear (or use apple)
- Spice: nutmeg (or use cinnamon or cardamom)
- Nut: hazelnuts (or use pecans or walnuts)
- Eggs
- Milk
Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.
How to make Oat Flour Muffins:
- Beat the avocado and coconut oil with date sugar and maple sugar using the paddle attachment in a stand mixer for 2 minutes. Add the eggs one by one, beating for 3-4 minutes until the batter is smooth and glossy.
2. Fold the oat and spelt flour mixed with salt, baking powder, and baking soda into the mixture. Then, gently fold in the grated pear mixed with grated nutmeg. Add a small amount of milk (1 tbsp) to bring the batter to a somewhat dropping consistency. Cover the bowl with a lid and let the batter rest for 15 minutes at room temperature.
3. Use a cookie scoop and spoon the batter into a muffin tray lined with baking cups, leaving a little room on top for the muffins to rise while baking. Sprinkle chopped hazelnuts on top.
4. Bake the muffins for 20-21 minutes or until golden brown and a cake tester comes out clean.
5. Serve the Oat Flour Muffins warm with coffee or tea for breakfast.
Tips:
- Choose ripe pears but not too ripe, as they will become watery in the batter.
- Do not overmix the batter while folding in the flours.
- Fold the grated pear in gently, so as not to deflate the airy batter.
- Measure flours accurately by spooning them (not scooping with the cup) into the measuring cup, then leveling.
- Cool the Oat Flour Muffins before refrigerating to increase their shelf life.
- Grated pear works well instead of slicing it.
- Combine the nutmeg with the grated pear to prevent the pear from settling to the bottom of the muffins.
Serving suggestions:
Serve these Oat Flour Muffins warmed with coffee or tea. For a more protein-packed breakfast, enjoy them with Greek yogurt or nut butter.
Storage:
Store the Oat Flour Muffins in a box at room temperature for 1-2 days. Freeze them in freezer-safe boxes for three months. Thaw them at room temperature, and microwave the muffins for a few seconds before serving.
Other sugar-free recipes that you might like:
- Diabetic Blueberry Muffin
- Diabetic Scones
- Sugar-Free Apple Muffins
- Easy Apple Galette Recipe
- Avocado Brownie Recipe
Oat Flour Muffins
Equipment
- 1 muffin tray
Ingredients
- ½ cup avocado oil +2 tbsp
- 1 tbsp coconut oil
- ½ cup date sugar less 1 tbsp
- 1 tbsp maple sugar optional
- 3 eggs
- ½ cup oat flour
- ¼ cup spelt flour + 1 tbsp
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp soda bicarbonate
- 1 pear peeled, cored, grated
- ¼ tsp nutmeg grated
- 1 tbsp milk
- ¼ cup hazelnuts chopped
Instructions
- Prepare the ingredients. To measure the flour, spoon it into the measuring cups and level it.
- Beat the avocado and coconut oil with date sugar and maple sugar in a stand mixer using the paddle attachment for 2 minutes. Add the eggs one by one, beating for 3-4 minutes until the batter is smooth and glossy.
- Fold the oat and spelt flour mixed with salt, baking powder, and soda bicarbonate into the batter. Then, gently fold in the grated pear mixed with grated nutmeg. Add a small amount of milk (1 tbsp) to bring the batter to a somewhat dropping consistency. Cover the bowl with a lid and let the batter rest for 15 minutes at room temperature.
- Preheat the oven to 375 degrees F.Use a cookie scoop and spoon the batter into a muffin tray lined with baking cups, leaving a little room on top for the muffins to rise. Sprinkle chopped hazelnuts on top.
- Bake the muffins for 20-21 minutes or until golden brown and a cake tester comes out clean.
- Serve the Oat Flour Muffins warm with coffee or tea for breakfast.
Notes
- Choose ripe pears but not too ripe, as they will become watery in the batter.
- Do not overmix the batter while folding in the flours.
- Fold the grated pear in gently, so as not to deflate the airy batter.
- Measure flours accurately by spooning them (not scooping with the cup) into the measuring cup, then leveling.
- Cool the Oat Flour Muffins before refrigerating to increase their shelf life.
- Grated pear works well instead of slicing it.
- Combine the nutmeg with the grated pear to prevent the pear from settling to the bottom of the muffins.
Nutrition
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