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Pick Your Fruit Gluten Free Oatmeal Muffins

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I would be grateful if you shared this post :-)

Easy gluten free oatmeal muffins are always a delicious breakfast treat. These muffins are an easy grab and go breakfast for busy families. Keep reading because I included a short video that walks you through every step to make this moist and delicious gluten free oatmeal muffins recipe!

(*Hint, make a double batch because these healthy oatmeal muffins also freeze well!)

If you love muffins as much as we do, you will want to check out all of my delicious Gluten Free Muffin recipes. They are all freezable!

Top view of a blueberry oat muffin on a white plate. The rack of muffins is next to the plate.

This is my favorite healthy breakfast. Fresh blueberries, gluten free oats, and lots of healthy ingredients. It is gluten free, dairy free, and refined sugar-free! All of the good stuff for these gluten free oatmeal muffins.

I will even let my kids have two if they want.

This gluten free oatmeal muffins recipe will surprise them every time.”

What do you like to eat when you are looking for a healthy treat? For us, our healthy treats end up being muffins. For even more yummy gluten free muffins, check out my favorite gluten free muffins! If you love fruit in your muffins, these Gluten Free Blood Orange Streusel Muffins make a great treat too.

The top view of a rack of gluten free blueberry oat muffins

Can I use Different Fruits in These Muffins?

These healthy blueberry oatmeal muffins taste like a treat, but they are healthy enough to eat without the guilt.

You will love that you can also use any fruit with this muffin recipe! Here are a few ideas to try:

  • fresh raspberries
  • apple
  • mango
  • blackberries
  • strawberries

If you love muffins too, these blueberry oatmeal muffins are super healthy. You can also try these light and fluffy Gluten Free Blueberry Coconut Muffins!

a blueberry oatmeal muffin on a plate with a bite taken out.

Customize Your Muffins

The other thing I love about this muffin recipe is how customizable it is. Not only can you use fresh fruits, but you can add other things to boost the protein content too!! These muffins make an awesome grab and go breakfast!

The sky is the limit. Consider this recipe just a healthy muffin base for your favorite mix-ins!

Here are some fun ideas to change up these muffins:

  • Use walnuts or a different nut
  • Add 1/2 cup mashed banana (and 2 tablespoons flaxseed meal)
  • Seeds like sunflower, pumpkin, flaxseeds, chia seeds
  • Add 1/4 cup shredded coconut (just add an extra tablespoon of oil)

Can I substitute the almond milk in this recipe?

This recipe works with most dairy and non-dairy milk! Feel free to use coconut milk (not canned!), flax milk, cashew milk, or organic milk.

I can’t have coconut oil, can I use a different oil?

You can definitely substitute the coconut oil in this recipe. Feel free to try avocado oil or another light oil, or use ghee or butter.

Top view of blueberry oatmeal muffins on two plates

Ensure Your Oats are Certified Gluten Free Oats!

**Make sure the oats you use for this recipe are certified gluten free. It is really important because oats can get cross contaminated so easily. Bob’s Red Mill and Trader Joe’s both have certified gluten free oats available. Here is a big list of gluten free certified oats to choose from.

More Delicious Oatmeal Recipes To Try:

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Healthy Oatmeal Muffins Recipe:

  1. An awesome muffin tin is essential for muffin making.
  2. This gluten free flour blend is one of my favorites.
  3. Certified gluten free oats. Make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.

recipe love

How to make gluten free dairy free oatmeal muffins:

Gluten Free Oatmeal Breakfast Muffins

Gluten Free Oatmeal Breakfast Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Healthy gluten free oatmeal blueberry breakfast muffins. These are also dairy free. Use certified gluten fre whole oats.

Ingredients

  • 2 1/4 cups Bob's Red Mill Gluten Free Rolled Oats
  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon xanthan gum
  • 1/8 teaspoon salt
  • 1 3/4 cups almond milk
  • 2 large eggs
  • 2 tablespoons coconut oil, melted
  • 1/4 cup maple syrup, grade B if possible.
  • 1/4 cup chopped pecans
  • 1 cup your favorite chopped fruit

Instructions

  1. Preheat the oven to 350 degrees.
  2. Spray a muffin baking tin with coconut oil.
  3. In a large bowl, add all dry ingredients and whisk well.
  4. In a medium bowl, add all wet ingredients and whisk.
  5. Pour wet ingredients into the dry ingredients.
  6. Add chopped fruit and nuts.
  7. Blend gently until just mixed.
  8. Don't over mix the batter.
  9. Bake for 20 minutes or until done.

Recommended Products

There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 163 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 31mg Sodium: 77mg Carbohydrates: 15g Fiber: 3g Sugar: 7g Protein: 4g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Scones and Muffins Recipes
Love muffins? Try this recipe for gluten free cherry and chocolate chip muffins!

Top view of cherry gluten free muffins

(*This post was updated from the original posting date of July 21, 2014.)

top view of blueberry muffins on blue plates

(Here is one of the original pictures.)

More Yummy Gluten Free Muffin Recipes to Try!

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Reader Interactions

Comments

  1. Stephanie Vanderbeck

    I have literally made these dozens of times in the past year. Thank you so much for the perfect muffin recipe. It fits my nutrition needs, just the right amount of fat and protein to get me through the morning. Super healthy. I make 16 muffins from this recipe. I eat two with yogurt and berries on the side. I increase the nuts (walnuts). Are use parchment muffin liners and they don’t stick at all. Thanks again!

    Reply

  2. Diane

    I just pulled these muffins out of the oven and had to taste them while still warm! My first impression is that they taste like…oatmeal. That’s not necessarily a bad thing because I like oatmeal. They’re not very sweet but I am sure they would be sweeter if I had added fruit, but. I was looking for an oatmeal cookie in muffin form so I left that out. I did add some cinnamon. The texture is wonderful.. I like them and will make them again. They are a great breakfast item. I think I will add diced apples or golden raisins the next time.

    Reply

  3. Jo

    Would like comment from someone who has already made these! It seems they all are saying the recipe LOOKS good. I think so, too but that’s not the kind of comment I like for! I can’t give any stars, cause I haven’t made the muffins!

    Reply

    • Sandi Gaertner

      Hi Jo, I completely understand and I would LOVE if you could try this recipe and come back to comment. So many said they would try, even asking for recipe modifications, but none have come back to let us know what they thought. I make this recipe a few times a month, but I am biased :-).

      Reply

    • Sandi Gaertner

      Thank you for your note. I have not used Cup4Cup personally. I do see it already has Xanthan gum so you definitely would not want to add more. If you do use this instead of almond flour, you will need less of it because it absorbs more liquid than almond flour would. Good luck.

      Reply

    • Sandi Gaertner

      Hi Shara, I haven’t tested this with flax eggs, but I suspect it could work. Will you please come back and let us know if you try it? Thank you!

      Reply

  7. Helen @ Scrummy Lane

    Hi Sandi, since beginning to wean my one year old, I’ve been needing more of these kinds of recipes in my life. Healthy treats are our favourite!
    I love that you’ve included so many alternatives!

    Reply

  8. Sarah

    I have friends kids who are GF and these muffins would be perfect for playdates. Also thank you SO MUCH for sharing your favourite blend – I never know which is any good!

    Reply

  10. Sonal

    Your work always amazes me with gluten-free recipes! It is very inspiring. Love how you have given pick your fruit option in this recipe to personalize.

    Reply

  11. Molly Kumar

    These look sooo delicious Sandi! Oats + Blueberry combination is one of my fav goto breakfast muffins and I’ll have to try this glutenfree version soon.

    Reply

  13. Christine

    I would love these as is but my kids can’t handle coconut oil and taste even the slightest bit when I try to sneak it in. Do you have an opinion on grapeseed oil? Curious to know.

    Reply

  14. Choclette

    They sound wonderful and something I’d be happy to eat for breakfast – I maybe a chocoholic, but I don’t do sugar for breakfast. Do you think they’d work without the xanthan gum?

    Reply

    • Sandi Gaertner

      I can’t do sugar in the morning either. It wrecks my stomach….but later in the day, my sweet tooth is on fire. If you can’t use xanthan gum, it should be fine. These may be a little more crumbly, maybe a 2-3 teaspoons of flaxmeal would help.

      Reply

  19. Maria @ Box of Stolen Socks

    What an amazing recipe!! I am going to make it for sure! I always try to minimize the amount of sugar in the everyday treats that I make and my sweetener of choice is definitely maple syrup! Thank you so much for sharing it with us!!!!

    Reply

  20. Shirley @ gfe & All Gluten-Free Desserts

    Those ARE amazingly healthy, Sandi! That’s a very small amount of sweetener, and a great one at that. 🙂

    Shirley

    Reply

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