Low-Fat Oat Flour Cranberry Muffins

Jump to Recipe

(from 1 review)
Oat Flour Cranberry Muffins

Oat flour is a new addition to my pantry and I'm using it quite often these days. It's nothing but finely powdered oats. You can prepare it yourself using quick cooking oats and a food processor. I also noticed that cookies baked with oat flour are not as dense as the ones baked with whole wheat flour. I recently baked fat-free chocolate chip cookies using part all-purpose flour and part oat flour and I didn't feel any difference at all taste-wise.

Though the cookies were not the exact replica texture-wise because I had used unsweetened applesauce instead of butter. It felt more like a muffin/cake than a cookie. I'm still working to perfect a low-fat chocolate chip cookie recipe. Until then here's a recipe for cranberry muffins using oat flour. The original recipe is from Better Homes and Gardens' Off the Shelf Baking. I have made a couple of changes to make it egg free and healthy.

Low-Fat Oat Flour Cranberry Muffins Recipe

Prep TimeCook TimeMakes
15 Mins20 Mins9 Regular Size Muffins
Low-Fat Oat Flour Cranberry Muffins
4.0 from 1 reviews
Healthy and egg free cranberry muffins using whole wheat flour and oat flour.
  • 1 cup White Whole Wheat Flour
  • 3/4 cup Oat Flour
  • 1/2 cup Sugar
  • 1 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Dried Cherries OR Cranberries
  • 1/4 cup Chopped Walnut
  • 2 tablespoons Plain Non-Fat Yogurt
  • 3/4 cup Fat Free Milk
  • 3 tablespoons Oil (Any Flavorless Oil)
  • 1 teaspoon Shredded Orange peel (I used 2 tablespoons Orange Juice instead)
  • 2 to 4 tablespoons Water/Milk
  • to sprinkle on top Quick cooking oats (Optional)
  1. Preheat oven to 400F for 15 minutes. Line muffin pans with paper liners.
  2. In a medium bowl sift together the flours, salt, baking powder. Add sugar, dried fruit and the nuts. Combine well. Make a well in the center and set aside.
  3. In a liquid measuring mug measure the milk, add the yogurt, orange juice (or peel) and whisk well.
  4. Add the wet ingredients to the flour all at once and stir just until combined. Do not over mix. At this point I felt that the batter was very thick, so I added another 2 tablespoons of milk. The consistency felt right after adding the milk.
  5. Now spoon batter into prepared muffin cups, filling each two thirds full. I have a ladle which holds 3 tablespoons of batter and it's the perfect amount to bake the perfect sized muffins. Sprinkle oats on top, if using.
  6. Bake in the preheated oven for 18-20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Mine was done by 19 minutes.
  7. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm (See Taste).
  1. The tartness of the dried cranberries and the orange flavor is a winning combination. But don't try tasting it warm if you are using whole wheat flour. The original recipe used all purpose flour but I have used a combination of whole wheat flour and oat flour, so it did not taste good when the muffins were still warm. It was a sticky and bitter mass of dough inside, which really freaked me out. Thank God I was patient enough to come to a conclusion the next day morning and was relieved that it tasted good. Actually good enough that my son had it for breakfast everyday.
My Notes:
  1. The original recipe used 1 and 3/4th cup of all-purpose flour. You can go with it if you are not a fan of whole wheat flour or don't have it. Baked goods with whole wheat flour definitely don't taste exactly like its white counterpart. Like tofu, whole wheat pasta, it's an acquired taste. We have got used to it now. So you may want to start slowly, maybe 1 cup of all-purpose flour and 3/4th cup of whole wheat flour/oat flour.
  2. Oat flour is readily available in some of the grocery stores. You can make it at home too by finely processing quick cooking oats in a food processor/mixer. Since oat flour does not contain gluten, it cannot substitute 100% of all purpose flour/whole wheat flour. Baked goods will not rise if it is only used. So it has to be used in combination with either all-purpose flour or whole wheat flour.
  3. I didn't have fresh oranges to make the zest, so I went with 2 tablespoons of store bought orange juice. This does not give that fresh orange flavor, but be careful not to go overboard with the juice because sometimes the store bought juice has a bitter after-taste and it spoils the taste of the baked goods.
  4. I have used 2 tablespoons of yogurt in place of one egg white mentioned in the recipe. Even after using 2 tablespoons of orange juice I found that the batter was very thick, so I had to use another 2 tablespoons of milk. I think the whole wheat flour and the oat flour absorbed more moisture. So consider what type of flour you are using and add water as required.
  5. The original recipe is supposed to yield 12 muffins but I got only 9.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:


  1. Low Fat Baking Recipes | Healthy Recipes | Madhuram's Eggless Cooking

    […] Low-Fat Oat Flour Cranberry Muffins […]

  2. Mansi

    gosh! they look so yummy! you are truly a genius at all these eggless baking concoctions! wish you stayed somewhere near 😆 thanks for sending it to SHF!

  3. sai

    hi madhu, what whole wheat flour do u use? is it the atta from indian stores? or a diff one? is it diff from whoe wheat pastry flour?

    Sai, for this recipe I have used King Arthur’s white whole wheat flour. Reg. whole wheat flour, I don’t have any particular brand. Whole wheat pastry flour is different from both white whole wheat flour and the regular wheat flour. It’s more finer in texture but retains the goodness of the regular wheat flour.

  4. shruthi

    hey madhu my !st event! pls participate and spread the news!
    thank u!

  5. Sadhana

    Madhu the muffin looks very yummy. Yes i also use the Oats flour extensively. It is very versatile and you can mix it in Paratha, Appam or Dosai also.

  6. Bharti

    I haven’t experimented too much with oat flour. Sounds like it isn’t too complicated. Maybe I’ll try it next time.

    It’s good Bharti. You don’t get the raw smell like when you use whole wheat flour, no difference in taste. I also tried one traditional south Indian recipe replacing it for the rice flour and it came out so good.

  7. roma

    Nice muffins, love the fancy paper cups. Wish I could get them somewhere too.

  8. Vaishali

    Madhuram, how beautiful are those muffins? I love that color!
    I too am a huge fan of oat flour– because it is light and gluten-free, it tastes absolutely delicious in baked recipes. I often add it to pancakes and waffles, because it brings a freshness to the taste.

  9. Hari Chandana

    Woww…looks yummyyy.. amzing click!!.. thanks for the recipe.. 🙂

  10. nithya

    I’ve never thot of buying oats flour…this sounds interesting.thanks for the wonderful recipe.

  11. Bharathy

    What a classic Blog you have here…!!! 🙂
    I am in LOVE with it 😉
    Love all your treats 😎 .. !!

    Thanks Bharathy.

  12. Sweatha

    Thanks for the reply Madhu.Its really helpful and useful.

  13. dk

    Oat flour is a staple in my kitchen – I use it from making
    chapathis to poories to baking to..god knows what else!

    They r amazing to work with arent they?

    The muffins look yummy!

  14. Nags

    all these berry recipes in the blogosphere. man! yummy 🙂

  15. jayasri

    hi madhu, the muffins look great !, as usual pictures are perfect! I am planning to bake something to ur eggless, low fat event hope i will do it !, and I have just posted my eggless cake!, I wish you would look into it whenever you have time and give me some suggestions please…..

  16. Uma

    Muffins look great!! Hat’s off for your healthy creations Madhu!! Wonderful 🙂

  17. meeso

    These look tasty and healthy!

  18. pooja

    i love the addition of oats…you have a lovely blog with great

    Thanks Pooja.

  19. Divya Vikram

    I have tried using oat flour while baking breads. This sounds like a great idea!

  20. Sowmya

    That looks lovely.. 🙂

    Madhu, am happy to share my AWARD with you. Pls check it out in my page.

  21. Kalai

    Low fat?? They look amazing! I adore cranberry anything. 🙂

  22. Parita

    Cranberry muffins look so good, yummy!!

  23. Happy Cook

    I have never seen oat flour here, could be also i didn’t know they excisted.
    Muffins look so so delicous.

  24. Priya

    Wow Madhu..Looks scrumptious..Even i had the same doubt as sweatha asked, thanks for clearing the doubt!

  25. Sweatha

    Madhuram,I have heard that milk can also be used instead of egg where eggs are used for moisture.I am not sure thgh.Reading thru your post ,I thght of asking you as you have used yogurt as a replacer and also milk is already there in the recipe.Did the batter look curdled ? Do let me know Sorry for asking confusing/amaeteur questions.

    No problem Sweatha. It did not look curdled. Actually I had just 2 tablespoons of yogurt left in the container so I decided to use it. As you have mentioned, plain milk can also be used, if egg is used for moisture alone.