These bite-sized muffins are built on oat flour, which keeps the crumb tender and gives them a soft, cake-like bite in every mini-sized pop. Sweetened with pure maple syrup and rounded out with vanilla, they've got a warm, cozy flavor that never feels heavy, and juicy fresh blueberries burst through each one as they bake. A touch of coconut oil keeps the texture moist without any dense or gummy spots, and the batter comes together in just two bowls before baking up golden in about 12–14 minutes. They're just as good warm from the oven as they are at room temperature the next day, making them an easy grab-and-go snack or lunchbox treat. This is a solid pick for a gluten free baking rotation, especially when you want something kid-friendly that doesn't skimp on flavor.
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Learn more →24 servings
Preheat the oven to 375°F (190°C). Lightly grease all 24 cups of a mini muffin tin with coconut oil or line with mini paper liners.
In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt until evenly combined.
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