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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 · 67 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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!

    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.
    Jump to:
    • Can I add different fruits?
    • Variations:
    • Can I substitute the almond milk?
    • Can I use a different oil?
    • Ensure Your Oats are Certified Gluten Free Oats!
    • More delicious oatmeal recipes to try:
    • Tools:
    • Recipe
    • Community

    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.

    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.

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

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

    Can I add different fruits?

    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 Muffins!

    a 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)

    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.

    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:

    • 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.
    • Oatmeal makes a great breakfast! Try hiding veggies like in this Sweet Potato, Maple, Pecan Oatmeal 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 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

    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.
    4.61 from 68 votes
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Gluten Free Muffins Recipes
    Cuisine American
    Servings 12 muffins
    Calories 181 kcal

    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.
    • Bake for 20 minutes or until done.

    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 bake longer.
    6. These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Nutrition

    Serving: 1gCalories: 181kcalCarbohydrates: 18gProtein: 5gFat: 11gSaturated Fat: 3gCholesterol: 27mgSodium: 91mgPotassium: 123mgFiber: 3gSugar: 5gVitamin A: 40IUCalcium: 100mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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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    If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)

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

    « Cinnamon Apple Almond Flour Donuts
    Easy Hawaiian Butter Mochi Recipe »

    Reader Interactions

    Comments

    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
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