Made entirely with oat flour, these applesauce muffins are filled with cozy cinnamon spice. Naturally sweetened and gluten free, they are moist with a fluffy crumb.
After figuring out how to adapt all of my favorite cookie recipes to use oat flour, I decided it was time to move on to muffins.
I've been playing around with making a few different flavors- banana, blueberry, chocolate.
But today's applesauce version was the first one I managed to perfect.
Because oat flour doesn't contain the gluten found in wheat flour, it doesn't quite bake up the same structurally.
Which is fine when you're making oat flour apple crisp, but with muffins, it means they can end up being gummy or crumbly.
Neither of which I want to be used to describe any muffin I make!
But the applesauce found in these muffins actually works two-fold.
Not only does it add the apple flavor to these gluten free muffins, it also helps to add some structure so that they don't end up crumbly (like using an egg).
I've been making these muffins on repeat for a snack and I'm sure once you try them, you will be too!
- Oat Flour- If you need the recipe to be gluten free, ensure that you are using certified gluten free oats/oat flour.
- If your oat flour is lumpy, I recommend sifting it first so that you don't have to overmix the muffins.
- For most consistent results, I recommend using store-bought oat flour.
- To Measure Oat Flour: If you have a kitchen scale, that is best for most accurate measurements of oat flour. But if you are measuring by hand, I have found that I can consistently achieve 120 g per cup of oat flour by scooping the oat flour into a measuring cup, lightly packing it down and then levelling off the top. See this oat flour snickerdoodles post for more details.
- Baking Soda and Baking Powder- Important for producing muffins that raise. Because oat flour isn't structurally the same as wheat flour, it needs a little extra help to achieve the same soft texture.
- Fine Sea Salt
- Honey- Maple syrup or agave will also work. I don't recommend using a granulated sweetener though.
- Avocado Oil- Melted coconut oil or olive oil can be used instead. If using melted coconut oil, it is imperative that all of the ingredients be at room temperature so that it doesn't harden in the batter.
- Applesauce- I love using my unsweetened homemade applesauce for these muffins but store bought works as well. I find the muffins turn out plenty sweet with using unsweetened, but you can use sweetened if needed.
- Vanilla Extract
- Water- Needed to achieve the right wet to dry ingredients ratio. Milk (dairy or non-dairy) can also be used.
1. Mix batter. In a large bowl, whisk together the oat flour, baking soda, powder, salt and cinnamon. In a medium bowl, combine the honey, oil, applesauce, vanilla, egg and water. Stir the wet ingredients into the dry until just combined.
2. Divide into muffin tins. Line a regular muffin tin with 6-8 liners. Fill the liners nearly to the top.
3. Bake. Bake at 375 F for 18-22 minutes until a toothpick inserted comes out mostly clean and the muffin bounces back slightly when you press on the center.
4. Cool and enjoy. Allow muffins to cool in the tin for 5 minutes and then move to a wire rack to cool completely (or enjoy them while they are warm!).
Leftovers and Storage
To Store: Cool oat flour applesauce muffins completely and then store in an airtight container at room temperature for up to 3 days.
To Freeze: Cooled muffins can be frozen for up to 3 months
Make it Your Own
Mini Muffins: Line a mini muffin tin for enough for 24-30 muffins and fill liners nearly full. Bake for 10-12 minutes.
Top with Oats or Turbinado Sugar: If you would like to give your muffins a topping, you can sprinkle on some oats or coarse turbinado sugar before baking.
Include Add Ins: For chunky applesauce muffins, you can stir in up to ⅔ of a cup of add ins such as:
- Chopped Nuts
- White Chocolate Chips
- Chopped Apple
Add More Spices: Instead of just cinnamon, you could try making these with apple pie spice, pumpkin pie spice (or make Pumpkin Oat Flour Muffins) or try adding ⅛-1/4 teaspoon each of ginger, nutmeg and cardamom.
For best results, I highly recommend using store-bought oat flour as the consistency of homemade oat flour can be variable.
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More Oat Flour Recipes...
Oat Flour Applesauce Muffins
- 1 and ¼ cup oat flour certified Gluten Free, if needed
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup applesauce
- 3 tablespoon avocado oil or melted coconut oil
- 1 egg
- 3 tablespoon honey
- 3 tablespoon water
- 1 teaspoon vanilla extract
- Preheat the oven to 375 °F. Line a muffin tins with enough for 8 muffins.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon and salt.
- In a medium bowl, combine honey, avocado oil, apple sauce, eggs, vanilla and water.
- Pour the wet ingredients into the dry and mix until just combined.
- Fill the prepared muffin tin liners nearly full. Bake for 18-22 minutes until a toothpick poked in the center comes out mostly clean or the centers bounce back when lightly pressed.
- Allow to cool in tins for 5 minutes and then remove to a wire rack to allow to cool completely.