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!
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.
What do you like to eat when you are looking for a healthy treat? For us, our healthy treats end up being muffins. If you love fruit in your muffins, these Gluten Free Blood Orange Streusel Muffins make a great treat, too. 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!
Can I Add Different Fruits?
These healthy blueberry oatmeal muffins taste like a treat, but they are healthy enough to eat without guilt. You will love that you can also use any fruit with this muffin recipe! Here are a few ideas to try:
- fresh raspberries
There are a few brands of certified gluten free oats, and they are all good. I mostly buy this because you get four bags for a lower price.
Use 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.
If you love muffins too, these blueberry oatmeal muffins are super healthy. You can also try these light and fluffy Gluten Free Blueberry 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! If you can't eat gluten free oats, try this light and fluffy gluten free blueberry muffins recipe instead!
- Use walnuts or a different nut
- Add ½ cup mashed banana (and 2 tablespoons flaxseed meal)
- Seeds like sunflower, pumpkin, flaxseeds, chia seeds
- Add ¼ cup shredded coconut (just add an extra tablespoon of oil)
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.
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.
Store these muffins in an airtight container in the refrigerator. If you do not eat them all in 2-3 days, I recommend freezing them. Freeze in a freezer-safe zipper bag.
More Delicious Oatmeal Recipes To Try:
- These Gluten Free Chocolate Chip Coconut Oatmeal Cookies are perfect if you need to eat breakfast on the go.
- Kids and grownups a like love this easy Grab and Go Gluten Free Oatmeal Breakfast Bars recipe.
- This Homemade Cinnamon Granola is perfect for snacking or as a yogurt topper.
- 8 Healthy Gluten Free Breakfast Recipes you Need to Try
- An awesome muffin tin is essential for muffin making.
- This almond flour is my favorite, and it is a great value.
- Certified gluten free oats. Make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat, so make sure you stay safe.
Gluten Free Oatmeal Breakfast Muffins
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- 2 ¼ cups Whole Rolled Oats * see note
- 1 cup almond flour * see note
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon xanthan gum * see note
- ⅛ teaspoon salt
- 1 ¾ cups almond milk
- 2 large eggs
- 2 tablespoons coconut oil melted
- ¼ cup maple syrup grade B if possible.
- ¼ cup chopped pecans
- 1 cup your favorite chopped fruit
- Preheat the oven to 350º F.
- Spray a muffin baking tin with coconut oil.
- In a large bowl, add all dry ingredients and whisk well.
- In a medium bowl, add all wet ingredients and whisk.
- Pour wet ingredients into the dry ingredients.
- Add chopped fruit and nuts.
- Blend gently until just mixed.
- Don't over mix the batter. Let the muffins sit for 15 minutes so the oats can absorb the liquid.
- Bake for 20 minutes or until done. Remove to a cooling rack.
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- If you want your muffins to have a domed style top, bake at 425º F for the first 5 minutes then reduce the temperature to 350.
- To test for doneness, insert a toothpick into the center of a muffin. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the muffins need to be baked longer.
- These muffins will keep for 3-4 days in an airtight container in the refrigerator or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Simplifying the art of baking and cooking gluten-free recipes.
(*This post was updated from the original posting date of July 21, 2014.)