Does oat flour do well in baking?

Oat flour is a whole grain flour made by processing rolled oats into a fine powder. Oat flour is a versatile gluten free flour that gives baked goods a light and fluffy texture. It's a great gluten free flour that can be used in cakes, muffins, pancakes, and more.

Why are my oat flour muffins dry?

You likely ended up with a bit too much oat flour or the muffins cooked a little too long in the oven. Make sure to fluffy the oat flour first, then scoop it with your measuring cup and sweep any excess off the top. Oat flour can clump and pack down easily, which will give you too much oat flour in your measuring cup.

Is oat flour gluten free?

When made with certified gluten free oats, oat flour is gluten free. While oats do not contain gluten proteins , they can become cross contaminated with gluten during processing. Oats are often processed in facilities that handle other grains, including gluten containing grains. If you want gluten free oat flour, make sure to look for one that is manufactured in a certified gluten free facility .

Oat Flour Banana Muffins

Name: Oat Flour Banana Muffins
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 2 large overripe bananas, mashed; 3 large eggs, room temperature; ⅓ cup melted coconut oil or avocado oil; ⅓ cup honey; 1 teaspoon vanilla extract; 2 cups oat flour; 1 tsp baking powder; ½ tsp baking soda; 1 ½ teaspoons ground cinnamon; ¼ teaspoon sea salt; ½ cup chopped walnuts or chocolate chips, optional

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Recipe

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Oat Flour Banana Muffins

An easy one-bowl banana muffin recipe that’s made entirely with oat flour! These muffins are soft and fluffy, naturally sweetened, and taste delicious plain or with mix-ins.

Prep: 8Cook: 22Total: 30 minutes

Servings: 12 1x

Ingredients

2 large overripe bananas, mashed
3 large eggs, room temperature
⅓ cup melted coconut oil or avocado oil
⅓ cup honey
1 teaspoon vanilla extract
2 cups oat flour
1 tsp baking powder
½ tsp baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon sea salt
½ cup chopped walnuts or chocolate chips, optional

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Instructions

Prep: Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners.
Mix: In a large mixing bowl, whisk together the banana, eggs, coconut oil, honey, and vanilla extract.
Combine: Add the oat flour, baking powder, baking soda, cinnamon, and sea salt to the bowl and mix until combined. Fold in the optional mix-ins.
Transfer: Pour the batter into the muffin liners, filling about ¾ full.
Bake: Bake in the center of the oven for 22 minutes until a toothpick comes out clean or the centers bounce back when lightly pressed. Transfer to a wire rack to cool completely before serving.

Notes

This recipe only requires oat flour! The secret to the perfect light and fluffy texture lies in the honey and using a combination of baking powder and baking soda.
If you forgot to lay out your eggs to bring them to room temperature, just place them in a warm water bath for 3-5 minutes.
I like to mash the banana right in the mixing bowl. Just use the paddle attachment on your mixer and let it do all of the work!
These muffins taste great plain or you can add your favorite mix-ins! You can also just add a few chocolate chips or chopped walnut pieces right on top of each muffin.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/oat-flour-banana-muffins/