These almond flour oatmeal muffins are cozy, tender, and lightly sweet—perfect for breakfast or a snack. They’re made with simple pantry ingredients, come together quickly, and bake up beautifully every time. You get the nutty richness of almond flour plus the hearty texture of oats, without feeling heavy.
Whether you’re meal prepping for the week or baking on a lazy weekend, these muffins are reliable, flavorful, and satisfying.
Ingredients
Method
- Preheat and prep: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Combine dry ingredients: In a large bowl, whisk together almond flour, rolled oats, coconut sugar, baking powder, baking soda, salt, and cinnamon. Break up any lumps in the almond flour with the whisk for an even mixture.
- Mix the wet ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth and slightly frothy.
- Bring the batter together: Pour the wet ingredients into the dry. Stir with a spatula just until combined. The batter will be thick and spoonable, not runny.
- Fold in mix-ins: Gently stir in your chosen add-ins. Avoid overmixing to keep the muffins light.
- Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. Sprinkle with optional oats and turbinado sugar for a crunchy top.
- Bake: Place on the middle rack and bake for 18–22 minutes. Muffins are done when the tops are set and lightly golden, and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents sogginess.
Why This Recipe Works
This recipe combines almond flour and oats for a balanced texture—soft and moist, with just enough structure. Almond flour adds richness and keeps the muffins tender, while oats provide body and a gentle chew. A mix of eggs and a small amount of oil gives lift and moisture without a greasy feel.
A touch of vanilla and cinnamon brings warmth without overpowering the natural flavors.
Because almond flour is naturally gluten-free and higher in fat, it can be tricky to work with on its own. The oats help stabilize the batter, so the muffins rise well and hold together. The result is a muffin that’s lightly sweet, golden, and consistently delicious.
Ingredients
- 2 cups fine almond flour (blanched works best for a soft crumb)
- 1 cup rolled oats (old-fashioned; use certified gluten-free if needed)
- 1/3 cup coconut sugar or light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 2 large eggs, room temperature
- 1 cup milk (dairy or unsweetened almond milk)
- 1/4 cup neutral oil (avocado, light olive, or melted coconut oil)
- 2 teaspoons vanilla extract
- 1/2 cup mix-ins (such as blueberries, chocolate chips, chopped nuts, or raisins)
- Optional topping: 2 tablespoons oats + 1 tablespoon turbinado sugar for crunch
Step-by-Step Instructions
- Preheat and prep: Set your oven to 350°F (175°C).
Line a 12-cup muffin tin with paper liners or grease it well.
- Combine dry ingredients: In a large bowl, whisk together almond flour, rolled oats, coconut sugar, baking powder, baking soda, salt, and cinnamon. Break up any lumps in the almond flour with the whisk for an even mixture.
- Mix the wet ingredients: In a separate bowl, whisk eggs, milk, oil, and vanilla until smooth and slightly frothy.
- Bring the batter together: Pour the wet ingredients into the dry. Stir with a spatula just until combined.
The batter will be thick and spoonable, not runny.
- Fold in mix-ins: Gently stir in your chosen add-ins. Avoid overmixing to keep the muffins light.
- Portion the batter: Divide evenly among the muffin cups, filling each about 3/4 full. Sprinkle with optional oats and turbinado sugar for a crunchy top.
- Bake: Place on the middle rack and bake for 18–22 minutes.
Muffins are done when the tops are set and lightly golden, and a toothpick comes out mostly clean with a few moist crumbs.
- Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and prevents sogginess.
Storage Instructions
- Room temperature: Keep in an airtight container for up to 2 days. Place a paper towel under and over the muffins to absorb moisture.
- Refrigerator: Store up to 5 days.
Rewarm in the microwave for 10–15 seconds to soften.
- Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw at room temp or reheat from frozen for 20–30 seconds in the microwave.
Benefits of This Recipe
- Gluten-free friendly: Use certified gluten-free oats to make these fully gluten-free.
- Naturally moist: Almond flour adds richness without needing lots of butter or oil.
- High in fiber and protein: Oats and almonds help you stay full longer.
- Customizable: The base batter pairs well with fruit, spices, nuts, and chocolate.
- Freezer-friendly: Great for meal prep and busy mornings.
Common Mistakes to Avoid
- Overmixing the batter: This can make muffins dense. Stir just until the dry spots disappear.
- Skipping liners or proper greasing: Almond flour can stick.
Use liners or grease each cup thoroughly.
- Using quick oats: Old-fashioned oats keep the texture pleasant. Quick oats can make the crumb gummy.
- Overbaking: Almond flour browns fast. Check at 18 minutes and avoid dry, dark tops.
- Substituting almond meal: Coarse almond meal leads to a heavier crumb.
Use fine almond flour for best results.
Recipe Variations
- Blueberry Lemon: Fold in 1/2 cup fresh blueberries and 1 teaspoon lemon zest. Add a squeeze of lemon juice to the wet ingredients for brightness.
- Banana Walnut: Reduce milk to 3/4 cup and add 1/2 cup mashed ripe banana. Stir in 1/3 cup chopped walnuts.
- Apple Cinnamon: Stir in 1/2 cup small-diced apple and an extra 1/2 teaspoon cinnamon.
A pinch of nutmeg is lovely.
- Chocolate Chip: Add 1/2 cup dark chocolate chips and a pinch of espresso powder to deepen the chocolate flavor.
- Carrot Raisin: Mix in 1/3 cup finely shredded carrot and 1/4 cup raisins. A tablespoon of chopped pecans adds crunch.
- Dairy-Free: Use almond milk and coconut oil. The texture stays soft and tender.
- Lower Sugar: Drop the sugar to 1/4 cup and add 1–2 tablespoons maple syrup.
The muffins will be gently sweet.
FAQ
Can I make these muffins without eggs?
Yes. Replace the eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, rested for 10 minutes). The muffins will be slightly denser but still moist and tasty.
What’s the best way to prevent soggy bottoms?
Cool the muffins on a wire rack after 5 minutes in the pan, and avoid storing them while warm.
Using paper towels in the storage container helps absorb excess moisture.
Can I use steel-cut oats instead of rolled oats?
No. Steel-cut oats won’t hydrate properly in this batter and will stay tough. Stick with old-fashioned rolled oats for the right texture.
How do I know when they’re done?
Look for set tops that spring back lightly and a toothpick that comes out mostly clean with a few moist crumbs.
If the edges are getting dark, they’re likely finished.
Can I swap the sugar with honey or maple syrup?
Yes, but reduce the milk by 2–3 tablespoons to account for the extra liquid. Start with 1/4 cup honey or maple syrup and adjust to taste.
Is almond flour the same as almond meal?
No. Almond flour is made from blanched, finely ground almonds and gives a lighter crumb.
Almond meal is coarser and includes skins, which can make muffins denser.
Do I need to rest the batter?
It’s optional, but a 5–10 minute rest can help the oats hydrate a bit and improve the structure. Don’t exceed 15 minutes, or the muffins may not rise as well.
What’s the best way to reheat frozen muffins?
Microwave a frozen muffin for 20–30 seconds, or warm in a 300°F (150°C) oven for 8–10 minutes. They’ll taste freshly baked again.
Wrapping Up
These almond flour oatmeal muffins are simple, wholesome, and endlessly flexible. With a tender crumb, gentle sweetness, and plenty of flavor, they fit into busy mornings and relaxed brunches alike. Keep a batch on hand for grab-and-go breakfasts or a mid-afternoon pick-me-up. Customize them with your favorite mix-ins, and enjoy a reliable recipe you’ll come back to again and again.
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