Cinnabon muffins made with oat flour are so fun to make. There is a cinnamon sauce that you pour into the middle of the batter before baking. When you pull them out of the oven the muffins have a bit of a gooey center and they are just extraordinary!
Grind oats into a flour consistency. You will need a high speed blender for this step, or just process in whatever blender you have until the oats are a fine flour.
I measure heaping cups of oats and I 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.
If you find that your muffin batter has gotten too thick, no problem. Oats are sponges and absorb liquid quickly. Simply add ½ cup of water to the batter and it will be the perfect consistency again for the most amazing cinnabon muffins.
Oatmeal Cinnabon Muffins
- 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
- ¼ cup applesauce
- ¼ cup pure maple syrup any liquid sweetener will work
- 1 ½ cups water or apple juice
- 1 tsp. vanilla extract
- ¼ cup pure maple syrup
- 3 Tbsp. applesauce
- 1 Tbsp. cinnamon
- 3 Tbsp. oat flour take oat flour from the muffin ingredients above
- 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 ½ cup water and whisk in.
- Pour ¼ 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!
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.
Eating Healthy Spending Less says
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?