Iced Cinnamon Oat Cakes

A cinnamon oat cake with white icing drizzle is sitting on top of its white muffin liner that has been peeled back. They are sitting on a wooden table top. There is another oat cake in teh upper right hand corner of the frame.

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  • 3 cups gluten free rolled oats
  • 1 cup Teff flour
  • 1/2 cup sweet white rice flour
  • 1/2 cup tapioca starch
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 2 teaspoons coarse kosher salt
  • 1/4 cup flax seeds
  • 3/4 cup toasted walnuts, chopped
  • 1 teaspoon ground cinnamon
  • 1/3 cup extra virgin coconut oil
  • 5 1/3 tablespoons salted butter
  • 3/4 cup maple syrup
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten

For the icing, optional

  • 1/2 cup powdered sugar
  • 1 1/2 - 2 tablespoons milk


  1. Preheat oven to 325°F with rack in the middle of the oven and fill a muffin tin with paper liners.
  2. Combine the oats, teff, sweet white rice flour, tapioca starch, xanthan gum, baking powder, salt, flax seeds, walnuts, and cinnamon in a large mixing bowl. Stir to combine.
  3. In a small saucepan over low heat stir the coconut oil, butter, maple syrup, and sugar until the butter has just melted and the sugar has dissolved. It is important that the mixture doesn't get too hot or it will cook the eggs in the next step.
  4. Pour the melted butter mixture over the oat mixture. Stir to combine then add the eggs and stir again until everything comes together. The batter will be crumbly.
  5. Spoon the batter into the muffin cups, almost to the top of the liner and compress the tops with the back of the spoon. Remember this is not a muffin, the batter will NOT be runny, it will be crumbly almost like a granola consistency before its baked.
  6. Bake for 25-30 minutes until cooked through. Remove from the oven and allow to cool in the pan for 5 minutes then transfer to a cooling rack.
  7. If enjoying warm serve immediately. If icing allow to cool completely then continue with the next step.
  8. In a mixing bowl combine the powdered sugar and milk. Beat with a whisk until smooth adding a splash more milk if needed to achieve a smooth icing that pours off of the back of a spoon in ribbons. Drizzle each completely cooled oat cake with icing.
  9. Oat cakes can be stored at room temperature, tightly wrapped for up to 2 days.


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