Muffins made with alternative flours can be a tricky thing to bake with, sometimes it’s really an experiment with how it’s going to turn out. For me, texture of a muffin is so important, and if it’s off, the muffin really can’t be saved. These muffins are a perfect moist texture!

Make your own oat flour: You can either use store bought oat flour for this recipe, or you can make your own. I usually just make my own because it is so simple! All you have to do is take your oats and blend them into a fine flour. It will depend on your blender for how long you need to blend, but blend until you have a fine texture.

Storing: I find these muffins are even better the next day :) You can leave out on the counter for 1-2 days, then store in either the fridge for up to a week, or the freezer for up to a month.