• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mile High Mitts logo

  • About
    • About
    • Disclosures
    • Privacy Policy
  • Contact
  • Recipes

Apple Cinnamon Oat Muffins (gluten-free, dairy-free option)

Oct 2, 2019 · 99 Comments

  • Share
  • Tweet
Jump to Recipe Print Recipe
Apple Cinnamon Oat Muffins stacked on each other on a wood tray

These oat-flour based muffins are filled with applesauce, shredded apples, and cinnamon, and they make an easy, healthy Fall breakfast that are perfect for chilly Fall mornings!

Have you ever made Apple Cinnamon Muffins?

The scent of apple cinnamon filling the air throughout your house is nothing short of heavenly.

Filled with applesauce, sweet apples, and warm cinnamon, Apple Cinnamon Muffins are one of the best Fall breakfasts, in my opinion, that I look forward to every year. 🙂

This year, I’m sharing the recipe for my oat-flour based Apple Cinnamon Muffins, for a healthy version of the classic Fall breakfast.

Made with only one flour: oat flour, these muffins are an extra filling breakfast with extra fiber.

These Apple Cinnamon Oat Muffins are also made with applesauce for less sugar, and a moist and easy way to make muffins a little healthier.

Filled with shredded (or finely diced) apples, these gluten-free muffins are easily made dairy-free too so everyone can enjoy them!

Sprinkle your muffins with a little cinnamon sugar on top for the finishing touch, my absolute favorite part that I think MAKES these muffins the BEST! 🙂

A close up of one Apple Cinnamon Oat Muffins on a wood tray

So, what do you need to know to make these Apple Cinnamon Oat Muffins?

First, what kind of apples to use. I recommend using Granny Smith, my favorite apple to bake with in muffins and breads. The extra tart flavor in Granny Smith comes across beautifully in baked goods.

You can also use Fuji and Gala apples, but I don’t think they give you quite as much of a sweet and tart apple punch as Granny Smith do. So, if you can, go green, if not pick Fuji or Gala!

Now about those apples: To shred or dice, is the question? 😉

I like both, but the texture eater in me prefers shredded apples over diced apples. I think I’ve eaten one too many Apple Cinnamon baked goods that had apples that were not finely diced enough, that now I prefer shredded apple just to be safe.

A food processor will quickly shred your apples, too. Easy, peasy!

If you prefer apple chunks, I recommend dicing them as finely as you can get them. That way you get more apple chunks in each bite, and more of a correct apple texture inside your muffins.

For the sake of ease and to ensure your baked goods turn out and aren’t a crumbly mess, I recommend buying oat flour for muffins. Unless you have a high powered blender and can get your oats blended up as fine as the oat flour you can buy in a store. For example, my blender does a great job blending up oats, but my food processor does not blend my oats up fine enough.

You can also substitute the oat flour with an all purpose gluten-free flour blend, if you’d prefer.

Last but not least: Cinnamon.

Be sure to look for a high quality cinnamon at your supermarket to use in these muffins.

I like to splurge a little on my cinnamon, instead of buying store brand (which I do with a lot of things!) I actually recommend buying name brand. You don’t need to spend $20 on cinnamon, but a couple more bucks than the store brand does make a big difference.

Other than that, don’t forget the cinnamon sugar topping that really takes these Apple Cinnamon Oat Muffins and sends their flavor through the roof!

A stack of Apple Cinnamon Oat Muffins with one on top with a bite taken out of it

I hope you make these Apple Cinnamon Oat Muffins and your family enjoys them as much as mine does!

These muffins are great for kids and adults, healthy, and filled with spiced Fall flavor deliciousness! What more could you want?! 🙂

Need more Fall flavors in your life? I love these Soft Pumpkin Oatmeal Cookies, Apple Cinnamon Oat Pancakes, and Pumpkin Chocolate Chip Granola (all gluten-free)! And don’t forget these gluten-free Snickerdoodle Cookies too. 🙂

4.66 from 23 votes
A close up of food, with Apple and Muffin
Print
Apple Cinnamon Oat Muffins (gluten-free, dairy-free option)
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 
Servings: 12 muffins
Calories: 200 kcal
Ingredients
Apple Cinnamon Oat Muffins
  • 1 3/4 cup oat flour (certified gluten-free)
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted (or butter)
  • 1/2 cup sugar
  • 1/2 cup applesauce (plain, unsweetened)
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup apples, shredded or finely diced (Granny Smith, fuji or gala)
Cinnamon Sugar Topping
  • 2 tbsp sugar
  • 1/4 tsp cinnamon
Instructions
  1. To begin, preheat your oven to 350 and spray a muffin tin with no-stick spray.

  2. In a small mixing bowl, add your dry ingredients and stir them together (oat flour, cinnamon, baking powder, baking soda, and salt).

  3. In a large mixing bowl, add your coconut oil, sugar and applesauce and whisk them together till well combined. Now add in your vanilla and eggs and whisk lightly till combined.

  4. Pour your dry ingredients into your wet ingredients and stir them together till you have a smooth, even batter. Add your apples to your batter and gently fold them in. Fill each muffin tin about 3/4 way full with the muffin batter.

  5. In a small bowl, add your cinnamon sugar topping ingredients and stir them together till well combined. Sprinkle the topping evenly across the tops of your muffins.

  6. Bake in the oven for 15-17 minutes, or till the tops of the muffins are springy to touch and a toothpick inserted comes out clean.

Recipe Notes

Store these muffins in an airtight container in the fridge, and they taste best within the first 5 days.

All Recipes, Apple, Breakfast, Fall Breakfast, Gluten-free & Dairy-free, Holiday Breakfasts, Muffins

Reader Interactions

Comments

  1. Jackie says

    March 23, 2025 at 2:09 pm

    Another Milehighmitts recipe added to my oat flour options. Always perfect. These are so yummy. I’ve even got my husband eating gluten free though he doesn’t have to. Thank you for posting. I love your recipes.

    Reply
  2. k says

    March 18, 2025 at 2:44 am

    These collapsed so much there’s practically a hole in the middle of them. I followed the recipe though. It tastes good but I’ve had plenty of gf dairy free recipes that weren’t crumbly or collapsed. It’s weird though none of the ingredients successful recipes usually use for structure like xantham or psyllium or flax or chia were in the recipe and instead this depended only in eggs for structural integrity, maybe that’s the problem?

    Reply
    • Chelsea Green says

      March 28, 2025 at 7:00 pm

      Hey, sorry to hear that. What kind/brand of flour did you use? I’ve found that can make a big difference. Between the eggs and applesauce the muffins shouldn’t need anything else for the right consistency.

      Reply
    • Diana says

      April 4, 2025 at 12:57 am

      I made these and instead of using applesauce I used yogurt and butter instead of coconut oil and I used the food processor to shred the apple instead of chuncks.. still came out great.

      Reply
  3. Jess says

    October 3, 2024 at 3:34 pm

    These were yummy but they definitely fell apart. Wish I’d read the comments first. I make a similar banana oat flour muffin that has chia seeds in it and they don’t fall apart, so I will try adding some chia next time. For this batch I think we’ll put the crumbled muffins over vanilla ice cream!

    Reply
    • Amy Buck says

      March 17, 2025 at 9:08 pm

      I made these muffins and they came out great!
      They taste delicious too!
      I substituted two “flax eggs” for the eggs and used olive oil in place of the coconut oil.
      I let the batter sit for an hour in my fridge as well.
      Thanks for the wonderful recipe!

      Reply
  4. Jane Murray says

    June 11, 2024 at 12:13 am

    Just made these and they are delicious. I made my own oat flour using a magic bullet to pulse the oats. I followed the recipe exactly as written. Baked for 17 minutes. I used silicone liners and no issue getting them out. They did not crumble. I needed to do a trial run as I am baking them for my daughter’s bachelorette weekend and 1 guest is celiac and one is lactose intolerant. Thanks for a great recipe.

    Reply
  5. Anna says

    November 6, 2023 at 2:30 pm

    This is a great recipe. I used melted butter and mcintosh apples and they were absolutely delicious.

    Reply
  6. Krista says

    November 5, 2023 at 1:58 pm

    The flavor of these muffins was great! They kind of fell apart on me. Didn’t really hold together. 😢 only changed the coconut oil to melted butter. I used Bob’s Red Mill oat flour. Some are saying the flour might be the problem? I’ll still eat them but will need a spoon!

    Reply
    • Alicia says

      February 23, 2024 at 10:21 pm

      Did you make your own oat flour, or buy from the store? Homemade will be less binding unless you get it super fine! Other fixes to tryIf you first mix more than you think the proteins need more activating than wheat proteins and also let the batter sit for at least 10 min before baking. The grains need time to hydrate.

      Reply
  7. Touleke Stewart says

    September 23, 2023 at 7:21 pm

    Made these today. They were very delicious! I added a handful of raisins to mine and my husband loves them. Definitely a go-to healthy, gluten free recipe!

    Reply
  8. Cammy Cushman says

    August 24, 2023 at 3:14 am

    Hello- my husband and I are on a yeast cleanse which means no sugar of any kind (we can use the coconut oil and unsweetened applesauce) but in place of sugar we use vegetable glycerin and they taste wonderful. They’re quite fluffy and not so dense but that’s just fine. Thanks for the recipe.

    Reply
  9. Tara Lawson says

    April 2, 2023 at 12:45 am

    Absolutely love these! I discovered them during a no sugar/sweetener month. I use a coffee grinder to make the oat flour, leave out all the sugar and nuts, reduce the baking powder to 1.5 tsp, and use diced pink lady apple. Soooo yummy!! Thanks for sharing!

    Reply
    • Ivy says

      June 12, 2023 at 12:16 pm

      Hey Tara, so are you saying you made these without ANY sugar? You said you left out the nuts but I’m not seeing any nuts listed in the recipe…? Did the reduction in baking powder have to do with eliminating the sugar in the recipe?

      I’m trying to drastically reduce or eliminate sugar in my family’s foods so any feedback would be so great!

      Reply
      • Gray says

        July 23, 2023 at 7:43 pm

        I don’t eat any cane sugar so I use Coconut sugar in a 1:1 ratio when i make these and instead of store bought applesauce i cut up an apple, add a splash of water and put it in the blender. I also don’t eat eggs so i make “flax eggs” to substitute! Everyone always loves when i make these 🙂

        Reply
  10. Maria says

    January 26, 2023 at 3:14 am

    These were really good! Thank you!! Based on other comments I used one cup flour made from BRM GF rolled oats and 3/4 cup KAF Measure for Measure. I also cut the sugar in half and used 2 TBSP maple syrup. Because we like big muffins I made eight muffins so I had to increase baking time a few minutes. I will definitely keep these in rotation and make them again and again. Next time I will try more oat flour and less KAF just to keep them more nutritious but not falling apart.

    Reply
  11. judi says

    January 21, 2023 at 12:16 am

    these muffins are amazing. hard to tell they are gluten free. my husband loves them as well. i have to tell you they will be enjoyed often at our house. thanks for sharing your recipe with us. i will be signing up for more delicious recipes! Judi

    Reply
  12. Dianne Lorincz says

    November 2, 2022 at 8:37 pm

    Just checking to make sure 2 tsp of baking powder and 1/2 tsp of baking soda is correct. The muffins tasted terrible. I had to throw them away which didn’t make me happy.

    Reply
    • Chelsea Green says

      November 5, 2022 at 9:51 pm

      Hi Dianne. I’m so sorry to hear that! Yes, that is the correct amount of baking powder and baking soda. What was off about the flavor? I’m curious to know if it tasted baking powder-ish or what, if you could describe it.

      Reply
    • Ora Chaya Pikula says

      June 19, 2023 at 1:56 pm

      I’ve experienced that certain baking powder gives baked goods a metallic or fishy flavor, only in gluten free baking. If you use Argo Baking Powder (Double Acting), it’s certified gluten free annnd it doesn’t leave a weird taste. This has fixed our pancakes too.

      Reply
  13. Josie says

    October 24, 2022 at 2:16 pm

    I love making these. I’ve made them a few times. The flavors are amazing! However, every time I make them they just crumble. I’m using store bought oat flour. Swapping the sugar for coconut sugar. What am I doing wrong?

    Reply
    • Chelsea Green says

      October 24, 2022 at 5:42 pm

      Hi Josie. What brand of oat flour are you using? Some are more crumbly than others. You could also try using 1 cup of oat flour and 3/4 cup of a gluten-free all purpose flour blend. The blend of the two will help hold them together better!

      Reply
      • Linda McKenna Gulyn says

        November 18, 2022 at 3:57 pm

        Agree with that combo of flours!

        Reply
  14. Michelle says

    September 10, 2022 at 1:01 pm

    I’ve had some difficulty finding pecans that haven’t been processed in a facility free from wheat. Any recommendations? Or can I sub them out for something else?

    Reply
    • Chelsea Green says

      September 13, 2022 at 6:46 pm

      Hi Michelle. Yes, you can definitely leave out the pecans or maybe you can find walnuts? I’d recommend a softer nut like that.

      Reply
  15. Tammy says

    June 7, 2022 at 5:13 pm

    Hello from the Eastern Panhandle of WV!
    Followed recipe as instructed but did two things different. I used monk sugar in place of regular sugar and I used paper muffin liners in my pan. They are moist and delicious. They did not fall apart. Definitely will keep these on my menu.

    Reply
    • Chelsea Green says

      June 7, 2022 at 9:26 pm

      Great to hear, thanks Tammy!

      Reply
    • Connie says

      August 26, 2022 at 5:52 pm

      Thank you for your comment using Monk fruit, I use swerve and think I might use half and half granular and brown, I can’t wait to make these!

      Reply
    • Julie says

      September 13, 2023 at 6:43 pm

      Thanks for posting that you used the monk fruit sweetener. That’s what I am planning to use as well. I’m glad to hear it turns out so good!

      Reply
  16. Alanna says

    April 13, 2022 at 5:16 pm

    Do you think these would freeze well? Hoping to make these and freeze them for after baby comes

    Reply
    • Chelsea Green says

      April 18, 2022 at 4:34 pm

      Hi Alanna. I think they would freeze great! Congrats on baby 🙂

      Reply
    • Linda says

      July 27, 2022 at 10:49 pm

      We froze ours and it is great!

      Reply
  17. Janice Melnychuk says

    December 12, 2021 at 5:38 pm

    We’ve been using this muffin recipe for over a year and can’t thank you enough. I had to make adjustments such as honey for sugar (1/3 cup honey) so added a touch of xanthum gum. I am trying more of your recipes and finding out how far I can go in adapting them and it is a pleasure to find them delicious and easy. Small amounts of raisins or chocolate chips are such a treat for my son with a limited food choices.
    Thank you for making my son’s life happier. You are our “find” of 2021!!
    (Also love all the comments as I learn so much from others)

    Reply
    • Chelsea Green says

      December 13, 2021 at 6:01 pm

      Such a great comment Janice, thank you so much! I love love love hearing all of this. I’m so happy I can help.

      Reply
    • Connie says

      October 19, 2022 at 7:57 pm

      I was thinking about using dried cranberries, thought they would pair well with the apple

      Reply
      • Johanna says

        October 21, 2022 at 6:28 am

        I made these muffins today and they looked and tasted great. Unfortunately they did not hold together and I had to spoon them out of the parchment muffin cups. Any suggestions? Thank you.

        Reply
        • Chelsea Green says

          October 24, 2022 at 5:36 pm

          Hi Johanna. Did you use a certain brand of oat flour or did you make your own? Some brands are more crumbly than others.

          Reply
  18. KimT says

    April 4, 2021 at 11:20 pm

    Based on other’s comments about muffins tending to be crumbly, I added 2tsp of psyllium husk to the dry ingredients. Turned out delicious while being neither crumbly or gummy. Thanks for a yummy recipe.

    Reply
    • Chelsea Green says

      April 5, 2021 at 3:31 pm

      Great idea Kim! It definitely depends on the oat flour you use, but psyllium husk is a great way to help combat that. Love it!

      Reply
  19. Shari says

    December 31, 2020 at 4:35 pm

    Can coconut sugar be a replacement?

    Reply
    • Chelsea Green says

      January 3, 2021 at 9:22 pm

      Yes!

      Reply
  20. Renee M Brewton says

    November 11, 2020 at 8:45 pm

    Love these muffins. First time I have used oat flour. I am very pleased. I, for some reason, can’t just follow a recipe. I cut the sugar in half and added 2 tbls of maple syrup. I also added nutmeg and some walnuts. Flavor is humming. Thanks for introducing me to oat flour!

    Reply
    • Chelsea Green says

      November 12, 2020 at 4:16 pm

      Sounds delicious! Great to hear, Renee, that you love oat flour now too 🙂

      Reply
    • Rae E Bowdler says

      November 13, 2021 at 12:40 am

      Great additions!

      Reply
  21. Rebecca says

    November 7, 2020 at 4:01 am

    These were amazing! Perfect by following the recipe. They need to be refrigerated. Once you do, they firm up. I warm them just a little and add a few sprays of butter and go in with a fork. But I can just as easily grab a cold one out of the fridge! I’m allergic to wheat so this recipe made me SO happy! Thank you for sharing!

    Reply
    • Chelsea Green says

      November 8, 2020 at 7:50 pm

      Awesome! Thanks for letting me know Rebecca!

      Reply
  22. Roxanne Stebbing says

    November 5, 2020 at 4:08 pm

    Fabulous muffins!! I made using GF flour 1 to 1 flour and flax eggs. My husband is gluten intolerant and just loves them! He has already asked me to make more batter to have ready. I think next batch I will add shredded and cubed apples. 😀

    Reply
    • Chelsea Green says

      November 8, 2020 at 7:50 pm

      Love it!! Thanks for the comment Roxanne.

      Reply
    • Carol says

      October 23, 2022 at 2:57 pm

      Could you please supply carb count? I can’t wait to make this!

      Reply
      • Chelsea Green says

        October 24, 2022 at 5:40 pm

        They are roughly 200 calories per each muffin.

        Reply
  23. Chad Hudson says

    October 17, 2020 at 5:20 pm

    Taste (and smell) is amazing. However, I agree with other posters that they tend to just fall apart as I pick them up. I used store-bought (Bob’s Redmill) finely ground oat flour.

    Thanks for the recipe.

    Reply
    • Krista says

      November 8, 2023 at 7:19 pm

      I agree… I used Bob’s too… I wonder if that’s the problem. The only other time I used oat flour I made my own with oatmeal and they came out perfect. It was a different recipe. They tasted great but I nneded a spoon to eat them!

      Reply
  24. Mandy says

    September 18, 2020 at 8:17 pm

    These are seriously crazy delicious and my new favorite recipe! I shredded the apples as suggested. So so good!

    Reply
    • Chelsea Green says

      September 19, 2020 at 5:59 pm

      Awesome!! Thanks Mandy for the comment. Love it!

      Reply
  25. LIBBY BASH says

    September 13, 2020 at 10:39 pm

    Hello, is there any changes I should make for high altitude? I saw you have taken baking powder out for other recipes but I didn’t see anything about that on this recipe.

    Reply
    • Chelsea Green says

      September 14, 2020 at 6:08 pm

      Hi Libby. Great question. I bake these muffins at about 5000 ft in altitude and do not do any adjustments. If you are a lot higher, say maybe 8000 ft, you may want to decrease the baking soda to an overflowing 1/4 teaspoon and add in a little more flour (maybe 2 tbsp). Hopefully this info helps 🙂

      Reply
  26. Tabitha says

    September 9, 2020 at 4:31 am

    I thought this was a dairy free recipe…..It has eggs!!! This is NOT a DAIRY FREE recipe!! So frustrating!

    Reply
    • Chelsea Green says

      September 9, 2020 at 3:09 pm

      Hi Tabitha. Technically, eggs are not considered dairy, which is why this recipe has a dairy-free option that still includes eggs. However, you can make this recipe with flax/chia eggs or an egg replacer if you prefer. I’m sorry you felt misled.

      Reply
    • Marsha says

      March 2, 2021 at 9:09 pm

      Eggs are not dairy! They are only FOUND in the dairy section for the refrigeration. Dairy products come from milk.

      Reply
  27. Becky says

    September 6, 2020 at 5:43 pm

    Hi! I want my toothless baby to be able to enjoy these… thinking of leaving out the Apple chunks. Will that mess it up?

    Reply
    • Chelsea Green says

      September 6, 2020 at 7:47 pm

      Hi Becky. I don’t think so – I think the muffins will be great still. The applesauce and spices will still shine through! I hope you and your little one enjoy them 🙂

      Reply
  28. Lisa Brooks says

    August 25, 2020 at 3:57 am

    I mixed part AP flour and oat flour (first time using oat flour so I wanted to try it first!). The texture was amazing, not too wet/moist of a muffin. Though my muffins came out a bit bland — could’ve used more sugar but it’s also probably because my apples weren’t that sweet. Overall, good, healthy recipe will definitely make again

    Reply
  29. Mary Lou says

    August 17, 2020 at 2:54 pm

    Hey Chelsea, I’m on a very restricted diet & I was very happy when I found your recipe. I cannot use eggs so I used the flax egg instead. That was the only change to recipe. The muffins are very good BUT after removing from oven they caved in. They were cooked adequately too. I have this problem with oat flour in particular. Is there anything I can do for this recurring problem?

    Reply
    • Chelsea Green says

      August 18, 2020 at 2:56 am

      Hi Mary. Are you baking at a higher altitude, or no? And if you replaced the eggs with a flax egg, what was your ratio of flax seed to water?

      Reply
      • Mary Lou says

        August 21, 2020 at 5:48 pm

        No high altitude & I use 1 Tbsp ground flax To 3 Tbsp water.

        Reply
        • Chelsea Green says

          August 22, 2020 at 1:59 am

          Hi Mary. I would recommend making a flax egg with 1 tbsp flax and only 2 1/2 tbsp of water. That’s what I’ve done in the past, and I know 1 tbsp of extra water may not sound like enough but that could be the culprit. I’m wondering though if you typically have this problem with oat flour, are you measuring the amount of oat flour as oats prior to blending it, or as oat flour? And I guess, are you using homemade oat flour or store bought? You may just need to add a bit more flour (too much liquid makes baked goods sink).

          Reply
          • Mary Lou says

            August 23, 2020 at 7:48 pm

            Hello again Chelsea, I buy my oat flour & stir it up with a fork & then spoon it into my measuring cup. I will try using less water with the flax egg, that sounds like it might be the problem. I will use 2 Tbsp water instead of 3. I really appreciate your input to help me with this ongoing problem. I can’t use reg GF flours anymore so I’m learning, once again how to use oat, sorghum, millet, tigernut, cassava, quinoa, buckwheat, hazelnut & tapioca flours & its difficult to get the blends correct. I will let you know how things turn out next time I bake with oat flour.

  30. Satkiana says

    August 2, 2020 at 7:31 pm

    I used hee instead of coconut oil. The muffins came out very crumbly. We had to eat them with a spoon. They tasted yummy. A bit too sweet though…i’d use less sugar. That’s just my preference.

    Reply
  31. Karen says

    June 28, 2020 at 12:26 pm

    Made it today came out great will be making again.I used less sugar and banana in place of applesauce

    Reply
    • Chelsea Green says

      June 29, 2020 at 2:01 am

      Thanks for the comment, Karen! Happy to hear you enjoyed them.

      Reply
  32. Rm says

    May 20, 2020 at 7:04 pm

    What if I don’t have apple sauce

    Reply
    • Chelsea Green says

      May 22, 2020 at 1:47 am

      If you don’t have applesauce you could also use mashed banana, but there will be more of a banana flavor instead of a stronger apple flavor then.

      Reply
      • Shifa says

        June 9, 2024 at 4:24 am

        oh my these turned out soooooooo goooood !!!!!! Love this !!!

        Thank you !!!!

        Reply
  33. Karen says

    April 28, 2020 at 2:25 am

    This will be a great way to use up the extra apples. Kids seem to stop eating them when they get the least bit old.

    Reply
    • Chelsea Green says

      April 28, 2020 at 5:24 pm

      I get that, Karen!! Hope you enjoy.

      Reply
  34. Dori says

    April 18, 2020 at 8:03 pm

    This recipe looks great! I only have bobs red mill flour, but I also have flaked oats I could grind in my food processor. Have you or anyone else tried this?
    Thanks and be well!
    Dori

    Reply
    • Chelsea Green says

      April 19, 2020 at 3:44 pm

      Hi Dori. I haven’t ever used flaked oats before, so I’m not sure how that would turn out. But, Bobs red mill flour should work fine in this recipe too! Hope this helps.

      Reply
      • Mallory Lopez says

        April 26, 2020 at 2:53 pm

        Actually I grinned my own oats for this recipe and it turned out delicious! They didn’t puff up as much but I still think it turned out well. I’m actually looking forward to adding some shredded up carrots in my next batch!

        Reply
        • Chelsea Green says

          April 27, 2020 at 3:02 pm

          Great to hear that Mallory! And I like that you ground up your own oats too. Carrot sounds delicious in these!

          Reply
  35. Lauren says

    April 10, 2020 at 9:14 pm

    These were SO good!! I used all purpose flour instead and they turned out great!!!

    Reply
    • Chelsea Green says

      April 12, 2020 at 3:53 pm

      That’s great to know, Lauren! Thanks for the review 🙂 so happy to hear that!

      Reply
  36. Debi says

    March 30, 2020 at 12:55 am

    How much egg replaced did you use?

    Reply
    • Laura says

      April 7, 2020 at 3:44 pm

      I followed instructions on the package: one tablespoon replacer and two T water and let stand for 5 minutes. Since this recipe called for two eggs, I used 2T egg replacer and 4T water. Very good for baking!

      Reply
    • Karime says

      September 1, 2020 at 3:56 pm

      Hello ! Can we use monk fruit instead of sugar? How many calories per muffin? Thanks

      Reply
      • Chelsea Green says

        September 3, 2020 at 2:06 am

        Hi Karime. The muffins are about 200 calories each. I think I have seen a couple other people use monk fruit in some of my muffin recipes with success but I’m not sure how much exactly. I do not use monk fruit so I’m sorry but I cannot say how well it would work with it.

        Reply
  37. Laura says

    March 25, 2020 at 3:59 pm

    Delicious! I used Bob’s Red Mill egg replacer to make vegan. Very good!

    Reply
  38. Shari Monfred says

    March 20, 2020 at 1:19 am

    These turned out great. Used 1 1/2 C oat Flour and 1/4 C King Arthur GF Flour and added 3/4 t xanthan gum, I also added 3/4 C raisins, love apples, cinnamon and raisins. Very moist and delicious. Thank you for this wonderful recipe.

    Reply
    • Chelsea Green says

      March 20, 2020 at 3:31 pm

      Awesome, Shari! So happy to hear you enjoyed these.

      Reply
  39. Gerri Christian says

    March 7, 2020 at 6:13 pm

    I love this recipe! I modified by adding ground flaxseed for extra fiber/healthy fat, so also added 1tsp xanthan gum. They have excellent flavor and a delicious crispy topping! My new-mom-daughter thanks you, says the best yet!’

    Reply
    • Chelsea Green says

      March 9, 2020 at 1:52 am

      Awesome, thanks for the sweet comment Gerri!!

      Reply
  40. Andrea says

    February 4, 2020 at 9:27 pm

    can i sub almond flour for the oat flour?

    Reply
    • Chelsea Green says

      February 5, 2020 at 7:54 pm

      Hi Andrea, You cannot, this recipe is specific to oat flour (although I’ve heard all purpose flour works too). Almond flour requires different liquid ratios. Sorry, hope this helps!

      Reply
      • Mary Kaye says

        March 21, 2020 at 9:33 pm

        Almond flour, I found, varies in moisture, more than other flours do. It also absorbs moisture quickly. It provides a softer more crumbly, cake-like texture & does not hold together, as well.

        Reply
  41. Heather McLean says

    January 24, 2020 at 1:03 am

    I love these muffins. They are very tasty and moist. However when you go to eat one they just fall apart, very crumbly. What could I add to help this problem.

    Reply
    • Chelsea Green says

      February 21, 2020 at 8:52 pm

      Hi Heather – Darn, I hate to hear that! Usually oat muffins are a little more crumbly, but they shouldn’t be falling apart. Did you use store bought oat flour or homemade?

      Reply
      • Margaret says

        July 24, 2020 at 4:20 pm

        I had this issue too!! I didn’t have prepackaged oat flour, so I made some of my own, which has worked well in other recipes. They fell apart as I was taking them out of the tin. I managed to get a couple out intact, but they also fell apart when I was eating them.

        Reply
        • Chelsea Green says

          July 25, 2020 at 1:39 am

          Hi Margaret, I’m sorry to hear that! I’ve started to see a few comments about people having issues with oat flour, and I’m not convinced that homemade oat flour is always the way to go. I know I can get mine very fine with my high powered blender, but not as fine with my food processor. I think it’s hard to judge if it’s fine enough or not, and if it’s not fine enough then the muffins will crumble. I’ve started to recommend purchasing oat flour rather than making your own, and will be editing all of my oat flour posts to reflect that. Thank you for your feedback, it really helps!

          Reply
  42. Amy Searle says

    January 15, 2020 at 12:15 am

    Thank you for this delicious muffin recipe! Just found out my daughter is gluten intolerant and these muffins eased her mind that life can still be full of yummy foods. I swapped half of the oil for white beans because she needs fiber snuck in and it was delicious!

    Reply
    • Chelsea Green says

      January 16, 2020 at 2:17 am

      So happy to hear that, Amy! Being gluten-free has improved drastically over the last several years (with new products, flours, etc), so while it’s frustrating and confusing sometimes, I hope she continues to learn that you can still have some amazing food that’s gluten free!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

Get NEW RECIPES sent straight to your Inbox every month!

As an Amazon Affiliate, some of the links on Mile High Mitts are affiliate links. If you click on one of the links and purchase the item I will receive a small percentage of commission, at no cost to you. Thank you for your support!

Copyright © 2025 Mile High Mitts on the Cravings Pro Theme