Cinnabon Muffins with Oat Flour
A cinnamon muffin, giving off all the vibes of Cinnabon! By cutting out refined sugars and simple carbs, my cinnabon muffins made with oat flour are healthy, satisfying, and naturally gluten-free. Go ahead and try a delicious cinnamon muffin recipe that is sure to be a treat!
Be Sure To Try My Strawberry Oatmeal Muffins Next!
Cinnabon Copycat Muffins
Cinnabon muffins made with oat flour are SO fun to make! Between the warm aroma of cinnamon and the delicious cinnamon sauce poured into the middle of the batter, the gooey, moist result is the most yummy Cinnabon dupe around! Your family will be asking you to make these on repeat, which is good news for you because they’re super easy to make and the recipe is forgiving.
Introducing my new Book
Sourdough Cookbook
40 everyday sourdough recipes from my kitchen to yours
Learn the fundamentals of sourdough, how to create a sourdough starter, make my easy sourdough bread recipe (with no stretch and folds), and make many different breakfast, savory, and sweet creations. This eBook is chock-full of valuable sourdough content that can help you, whether you’re a sourdough rookie or master pro, this is for you.
Healthy Homemade Muffins Recipes
Our family is big on baked goods. And rather than serving my family unnecessary ingredients, such as harmful seed oils and refined sugars, I prefer to bake from scratch. With just a few simple swaps, you can enjoy an equally delicious, but much healthier muffin. Most of my homemade muffins include applesauce or maple syrup instead of sugar, oat flour instead of all-purpose flour, and the fewest ingredients possible.
I often bake with oat flour, which is naturally gluten-free. See below for additional healthy muffin recipes.
Cinnamon Muffin Recipe (Cinnamon Roll Muffin Recipe)
Step 1: Grind oats into a flour consistency. You will need a high-speed blender for this step, or process in whatever blender you have until you achieve a fine consistency. Set aside 3 tablespoons for later.
Important Note: I measure heaping cups of oats, and get the perfect amount every time. Oat flour recipes are very forgiving, so if you’re a little short or have too much, it won’t be a problem.
Step 2: Combine all the ingredients in a large mixing bowl and whisk until you have a smooth, wet batter. Some lumps are fine; make sure you incorporate all the dry bits of flour. Set this batter aside and make the cinnamon sauce batter by stirring all the ingredients.
Important Note: If you find that your muffin batter has gotten too thick, no problem. Oats are sponges and absorb liquid quickly. To adjust, add 1/2 cup of water to the batter, and it will be the perfect consistency.
Step 3: Time to pour and measure. Carefully pour about 1/4 cup of muffin batter into a pan. Then take 1 tablespoon of the cinnabon mixture and spoon it into the center of the muffin batter; swirl around with a toothpick.
Important Note: Don’t overfill!
Step 4: Now it’s time to bake. Bake muffins for approximately 20 minutes or until the tops are lightly golden brown. Look for a slight “crisp” to the top of the Cinnabon mixture. When you pull them out of the oven, the muffins will have a nice, gooey center, and they will taste just extraordinary!
Important Note: Serve warm but allow to cool for several minutes before removing from the muffin tin.
To Store: Wrap and freeze individually for later; Keep at room temperature for up to 3 days or in the refrigerator up to 5 days.
Tasting just like a cinnamon roll, Cinnabon Muffins with Oat flour are not only good for you, they are a well-deserved treat. Enjoy them for breakfast, a snack, dessert, or even a lunchbox staple. This is one cinnamon muffin recipe you’ll want to save!
other recipes you might enjoy:
- 5-Ingredient Meat & Cheese Muffins
- Pumpkin Oatmeal Muffins
- Carrot Cake Snack Bars
- Oat Flour Gluten Free Brownies
Oatmeal Cinnabon Muffins
Ingredients
Muffin Ingredients
- 4 heaping cups oats ground into flour
- 3 Tbsp. flaxseed meal hemp seeds work too, or 2 eggs
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup applesauce
- 1/4 cup pure maple syrup any liquid sweetener will work
- 1 1/2 cups water or apple juice
- 1 tsp. vanilla extract
Cinnabon Mixture
- 1/4 cup pure maple syrup
- 3 Tbsp. applesauce
- 1 Tbsp. cinnamon
- 3 Tbsp. oat flour take oat flour from the muffin ingredients above
Instructions
- Preheat oven to 350 degrees.
- Take 4 heaping cups of oats and process in a high speed blender until oats become a fine flour.
- Immediately measure out 3 Tbsp. oat flour and put into a separate bowl for cinnabon mixture.
- In a large mixing bowl, add all muffin ingredients and whisk to combine. Set aside.
- Now make the cinnabon mixture and set aside.
- If your muffin batter is too thick, add 1/2 cup water and whisk in.
- Pour 1/4 cup portions of muffin batter into muffin pan.
- With a spoon, carefully pour 1 Tbsp. into the center of the muffins.
- Use a toothpick or knife to carefully swirl in the cinnabon mixture.
- Bake for 20 minutes, or until lightly golden brown. Muffins should have a slightly gooey texture in the center from the cinnabon mixture. It’s delicious!
Post Disclaimer
This page contains affiliate links. When you purchase through them, you help support Homemaker on a Budget. Thank you for being part of this community!
Hello,
I made these over the weekend and followed your instructions carefully, but they are really dry/chewy. This is my first time baking with oat flour, is it just how oat flour works? They are still very tasty just a little drier than I thought they would be.
I’m so sorry to hear this!!! The problem is definitely the moister in the muffin. Oats are sponges, so if the oats absorb too much of the liquid and it becomes really thick, then a little more liquid needs to be added. I recommend 1/2 cup of water at a time. The consistency should be like thick brownie batter.
Thank you so much, i will try that next time.
Recipe sounds delush! How much premade oat flour would you use, instead of making your own?
Yummy
4 cups of already ground oat flour…I’m thinking probably not? How much would you say for already ground oat flour??