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    Home Recipes Gluten Free Muffins

    Pick Your Fruit Gluten Free Oatmeal Muffins

    Published: Jun 8, 2019 · Modified: Sep 2, 2020 by Sandi Gaertner · 71 Comments · As an Amazon Associate, I earn from qualifying purchases.

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    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!

    A top view of the gluten free oatmeal muffins.
    Gluten Free Oatmeal Muffins
    Jump to:
    • Can I Add Different Fruits?
    • Use Certified Gluten Free Oats!
    • Variations:
    • Recipe FAQ:
    • More Delicious Oatmeal Recipes To Try:
    • Tools:
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    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!

    Gluten free blueberry oatmeal muffins on a cooling rack.
    Gluten Free Oatmeal Muffins

    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
    • apple
    • mango
    • blackberries
    • strawberries
    Top Pick
    Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)
    Quaker Gluten Free Old Fashioned Rolled Oats, 24 oz Resealable Bags (Pack of 4)

    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.

    Buy Now
    We earn a commission if you make a purchase, at no additional cost to you.

    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!

    A gluten free blueberry oatmeal muffin on a plate with a bite taken out.

    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!

    Variations:

    • 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)

    Recipe FAQ:

    Can I substitute the almond milk?

    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.

    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.

    How do you store oatmeal muffins?

    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.

    The top view of two plates with muffins.

    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

    Tools:

    1. An awesome muffin tin is essential for muffin making.
    2. This almond flour is my favorite, and it is a great value.
    3. 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.

    📖 Recipe

    Gluten free blueberry oatmeal muffins on a cooling rack.

    Gluten Free Oatmeal Breakfast Muffins

    Sandi Gaertner
    Healthy gluten free oatmeal blueberry breakfast muffins. These are also dairy free. Use certified gluten fre whole oats.
    4.69 from 85 votes
    dairy free allergen icon
    gluten free allergy icon
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    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Gluten Free Muffins Recipes
    Cuisine American
    Servings 12 muffins
    Calories 181 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Notes

    1. It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
    2. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
    3. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
    4. 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.
    5. 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.
    6. These muffins will keep for 3-4 days in an airtight container in the refrigerator or up to 4 months in the freezer.

    SPECIAL NOTE

    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.

    Nutrition

    Serving: 1gCalories: 181kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 27mgSodium: 91mgPotassium: 125mgFiber: 3gSugar: 5gVitamin A: 41IUVitamin C: 0.03mgCalcium: 100mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
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    Nutrition Disclaimer

    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.

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

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      Recipe Rating




    1. Sarah

      January 31, 2023 at 7:36 pm

      Just made these and the batter seemed too wet, wetter than pancake batter. I see in past responses to comments that you mention gluten free flour - is there supposed to be gf flour in addition to the oats and almond flour in the recipe?

      Reply
      • Sandi Gaertner

        February 01, 2023 at 8:21 am

        Hi Sarah, there is no regular flour. The oats absorb the liquid. How did they bake up?

        Reply
    2. Linda

      June 06, 2022 at 4:30 pm

      Can I use a coconut or plan gluten free flour instead of nut flour?

      Reply
      • Sandi Gaertner

        June 08, 2022 at 10:00 am

        Hi Linda, you can easily substitute more gluten free flour. Coconut flour won't work because it needs a lot more liquid than regular gluten free flour. I would add 1/2 cup of gluten free flour in place of the nut flour and see what the consistency looks like. If it is too runny, add 1/4 cup more.

        Reply
    3. Laura

      February 01, 2022 at 9:32 pm

      4 stars
      I made two batches of this recipe and they didn't rise at all. Are they supposed to? With baking in the recipe I expected them too.

      Reply
      • Sandi Gaertner

        February 02, 2022 at 4:05 pm

        Hi Laura, which gluten free flour blend did you use? They vary widely on how they perform depending on the starch content.

        Reply
    4. Kelsey

      January 05, 2022 at 3:56 pm

      Can I use frozen berries?

      Reply
      • Sandi Gaertner

        January 05, 2022 at 4:15 pm

        Hi Kelsey, you can definitely use frozen fruit. I would try to partially thaw it and use a paper towel to absorb a little of the extra liquid first.

        Reply
    5. Vickie Young

      December 11, 2021 at 10:14 am

      I recently became gluten-free and I was trying to calculate the WW points for these and I got 9 points per muffin which seems like a lot! Please help?

      Reply
      • Sandi Gaertner

        December 11, 2021 at 10:15 am

        Hi Vickie, I am not familiar with WW or their point system so I am not sure how to advise you.

        Reply
    6. Joan Johnson

      September 13, 2021 at 10:01 am

      5 stars
      So glad I found this recipe! I have been gluten free for years but had to remove processed food from my diet so now I do not eat any pre-made bread, cookies, muffins, etc. The texture is perfect which is huge for GF--i've made a lot of things that turned out like bricks--these are so easy to make. I used soy milk and mango and they came out just right. I am an instant fan. Thank you!

      Reply
      • Sandi Gaertner

        September 13, 2021 at 10:13 am

        You made my day Joan, thank you. I hope you try more of my recipes, they are equally as good :-).

        Reply
    7. G

      November 06, 2020 at 2:45 pm

      4 stars
      nice and moist, but bland. i did use margarine and natrel lactose free milk, differing from the recipe a tad. i think next time I'll add some more cinnamon ^^

      Reply
      • Sandi Gaertner

        November 06, 2020 at 6:06 pm

        I am really glad you were able to tweak the flavors so you enjoy them 🙂

        Reply
    8. Katie

      September 23, 2020 at 7:30 pm

      Is it possible to make these ahead of time and freeze them? Any instructions on that?

      Reply
      • Sandi Gaertner

        September 23, 2020 at 7:43 pm

        Hi Katie, I make and freeze these all of the time. I allow them to cool completely, then I put them into a large freezer-safe Ziplock bag and freeze. They should keep up to 4 months.

        Reply
        • Katie

          October 04, 2020 at 9:55 pm

          What is the best way to reheat them?

        • Sandi Gaertner

          October 05, 2020 at 11:06 am

          Hi Katie, I either let them sit out for a half an hour or pop them in the microwave for 20 seconds.

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    Welcome to my blog! I am so glad you are here. If you have Celiac Disease, gluten intolerance, or a wheat allergy, you've come to the right place for delicious recipes. I have years of extensive experience in gluten free recipe development, and I am excited to help you. I am a seasoned gluten free recipe developer and I test recipes multiple times with multiple gluten free flour blends so you know what works. I specialize in creating easy, family-friendly recipes that rival their gluten-filled counterparts.

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