Oat Flour English Muffins with Greek Yogurt (No Yeast)

Ingredients & Substitutions

Here is everything you need to make the best homemade English muffin recipe:

Greek Yogurt: You can swap this with dairy-free yogurt if needed, just make sure it’s thick like Greek yogurt. Regular yogurt will not work with this recipe.

Oat Flour: You can use store-bought oat flour or grind your own from old-fashioned or quick oats. You can also use these flour alternatives.

Apple Cider Vinegar: White vinegar or lemon juice will work just as well here. They both help activate the baking soda to give the muffins a nice rise.

Maple Syrup (Optional): Honey or agave syrup can easily replace the maple syrup, or if you prefer a sugar-free option, you can skip it altogether or use a few drops of liquid stevia.

Baking Powder: No substitutions recommended here—it’s the key to that perfect rise!

Baking Soda: If you’re in a pinch, you can skip the baking soda and double the baking powder, though it might affect the texture slightly.

Salt: Regular table salt, sea salt, or even Himalayan pink salt are all fine choices here.

Cornmeal: If you don’t have cornmeal, try using almond flour or even more oat flour to sprinkle on the outside. This gives the muffins that classic texture on the outside without needing cornmeal.

How to Make My Gluten-Free English Muffin Recipe

Here are easy, detailed, step-by-step instructions for making my oat flour muffins. The instructions are also repeated in the recipe card at the bottom of this blog post.

Step 1: Make the Muffin Dough

In a medium bowl, combine 2/3 cup Greek yogurt, 1 teaspoon apple cider vinegar, and 1 tablespoon maple syrup (if using). Stir until combined.

Add the dry ingredients, including 1 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Stir with a sturdy spatula or stand mixer. You should have a slightly sticky soft dough.

Step 2: Shape the Muffins

Sprinkle 1 tablespoon of cornmeal on a plate or cookie sheet. Divide the dough into 4 equal parts. Pour some oil on your hands and shape each into a round disk, about 3/4 inch thick. 

NOTE: If you’re using gluten-free flour or all-purpose flour instead of oat flour, do not oil your hands. Use a light dusting of more flour so the dough doesn’t stick. 

Lightly press each side of the muffin dough into the cornmeal for that classic English muffin texture. You can swirl them inside a slightly larger cookie cutter for a perfect circle.

Step 4: Cook the Muffins

Place the muffins on a preheated skillet or griddle, cover the pan, and cook for 8-10 minutes on each side, until golden brown and cooked through. Keep an eye on the heat to ensure they don’t burn before cooking through. Allow to cool completely before slicing.

My Expert Recipe Tips

Homemade Oat Flour: If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until finely ground. 

Texture and Thickness: The dough should be thick but slightly sticky. If it’s too dry, add a teaspoon of Greek yogurt at a time until it’s workable. If too wet, sprinkle in a little extra oat flour.

Cooking the Muffins: These cook best over medium-low heat, so they don’t brown too quickly on the outside before fully cooking through the middle. Keep an eye on them and adjust the heat as needed.

Toasting for a Crispy Finish: While these are delicious right out of the pan, they get an extra crispy texture if you slice them open and toast them. Perfect for breakfast sandwiches or with a spread of butter!

Delicious English Muffin Serving Suggestions

• Scrambled Eggs: These muffins pair perfectly with fluffy scrambled eggs for a quick breakfast.
• Homemade Jam or Jelly: Spread some sweet jam or jelly on top for a delicious, fruity bite.
• Bacon or Sausage: Add crispy bacon or savory sausage to make your own McDonald’s-style McMuffin at home.
• Cheese: Melt your favorite cheese for a warm, gooey breakfast sandwich.
• Butter and Honey: A simple drizzle of honey and a pat of butter take these muffins to the next level.
• Lettuce and Tomato: For a fresh twist, add lettuce and tomato for a light and flavorful sandwich.

Do you love yeast-free breads? Check out more of my easy and nutritious bread recipes that do not require any yeast:

• Gluten-Free Cinnamon Pretzel Bites (No Yeast)
• Gluten-Free Cottage Cheese French Bread (No Yeast)
• Cheesy Gluten-Free Garlic Protein Bread (No Yeast)
• Oat Cottage Cheese Bread Sandwich Bun Gluten-Free
• Greek Yogurt Flatbread Protein Naan Bread (No Yeast)
• Gluten-Free Breadsticks Easy Olive Garden Copycat
• Easy Gluten-Free Buns Lower Carb with Almond Flour

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More Breakfast Recipes

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Cinnamon Roll Cottage Cheese Pancakes (Gluten-Free)

Caramel Apple Protein Smoothie with Greek Yogurt

Pumpkin Cottage Cheese Scones (Chocolate Chunk)

Oat Flour English Muffins with Greek Yogurt (No Yeast)

These Greek Yogurt English Muffins are quick, yeast-free, and made with simple ingredients like Greek yogurt, maple syrup, baking powder, baking soda, apple cider vinegar, and salt. Perfect for breakfast sandwiches or a savory breakfast, they’re cooked on the stove top and finished in the toaster oven for that classic cornmeal texture.

5 from 7 votes

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Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

1x2x3x

• 2/3 cup greek yogurt (160ml)
• 1 teaspoon apple cider vineger
• 1 tablespoon maple syrup (optional)
• 1 cup oat flour (130g) (130g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon cornmeal

Instructions

 

• In a medium bowl, combine 2/3 cup Greek yogurt, 1 teaspoon apple cider vinegar, and 1 tablespoon maple syrup (if using). Stir until combined.

  Add the dry ingredients, including 1 cup oat flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt. Stir with a sturdy spatula or stand mixer. You should have a slightly sticky soft dough.
• Sprinkle 1 tablespoon of cornmeal on a plate or cookie sheet. Divide the dough into 4 equal parts. Pour some oil on your hands and shape each into a round disk, about 3/4 inch thick. 

  NOTE: If you're using gluten-free flour or all-purpose flour instead of oat flour, do not oil your hands. Use a light dusting of more flour so the dough doesn't stick. 

  Lightly press each side of the muffin dough into the cornmeal for that classic English muffin texture.
• Place the muffins on a preheated skillet or griddle, cover the pan, and cook for 8-10 minutes on each side, until golden brown and cooked through. Keep an eye on the heat to ensure they don’t burn before cooking through. Allow to cool completely before slicing.

Video

Notes

Homemade Oat Flour: If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor until finely ground. 

Texture and Thickness: The dough should be thick but slightly sticky. If it’s too dry, add a teaspoon of Greek yogurt at a time until it’s workable. If too wet, sprinkle in a little extra oat flour.

Cooking the Muffins: These cook best over medium-low heat, so they don’t brown too quickly on the outside before fully cooking through the middle. Keep an eye on them and adjust the heat as needed.

Toasting for a Crispy Finish: While these are delicious right out of the pan, they get an extra crispy texture if you slice them open and toast them. Perfect for breakfast sandwiches or with a spread of butter!

Nutrition

Calories: 166kcalCarbohydrates: 27gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 2mgSodium: 444mgPotassium: 179mgFiber: 2gSugar: 4gVitamin A: 1IUCalcium: 177mgIron: 2mg

Keyword English muffin, greek yogurt, no yeast, oat flour

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Important Disclaimer

This recipe is created by a home cook and not a medical professional. Our ingredient philosophy is reviewed by RDNs, but this specific post is not personalized medical advice. Please consult your healthcare provider for dietary concerns.

Learn more about our RDN review process here