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!
(*Hint, make a double batch because these healthy oatmeal muffins also freeze well!)
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.
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 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!
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.
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
Things you need to make this recipe:
- An awesome muffin tin is essential for muffin making.
- This gluten free flour blend is one of my favorites.
- 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.
How to make gluten free dairy free oatmeal muffins:
Gluten Free Oatmeal Breakfast Muffins
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
- Preheat the oven to 350 degrees.
- 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.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 77mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 4g
Love muffins? Try this recipe for gluten free cherry and chocolate chip muffins!
(*This post was updated from the original posting date of July 21, 2014.)
(Here is one of the original pictures.)
More Yummy Gluten Free Muffin Recipes to Try!
AKyndhail
I would love to make these for a classroom treat at my son’s school (several of his classmates have food allergies). Could I substitute oat flour for the almond flour and omit the xanthan gum?
Sandi Gaertner
Hi Andrea, thanks for your note. If there are a lot of food allergies, almond flour and oat flour can be an issue unless you know that none of the kids are allergic to them. I have a great white cake recipe that is gluten free and dairy free on my site that is safer for a class full of allergies.
Anonymous
I made these this morning and found them to be very bland and a bit chewy. My recommendation would be to add more spice than is called for, less liquid and more baking soda to give them a bit more lift.
Sandi Gaertner
Thank you for your note. I find what you use can really impact the recipe. Could I please ask which gluten free flour and liquid you used? Also, did you use whole gluten free oats or quick oats? Sandi
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!
Sandi Gaertner
I an so glad you like it Stephanie 🙂 you made my day coming back to let me know 🙂
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.
Sandi Gaertner
I am so glad you liked them. If you would like them to be a little sweeter, you can add a little more sugar 🙂
Alaya
I”be been looking for a fiber rich muffin like this! Do you think I could use honey or coconut sugar instead of maple syrup? I don’t have any on my cabinet.,😊
Sandi Gaertner
You could use honey 🙂
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!
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 :-).
Donna
Do you think I could substitute the almond flour with cup 4 cup flour and omit the xanthiam gum?
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.
Shara
These look amazing! Do you think it would be possible to replace the eggs with flax eggs?
Thanks!
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!
Jill
I have not made muffins at home for so long (not sure why). Clearly I need to get back in the habit and try this recipe!
Sandi Gaertner
LOL, I forget too. My kids are really great at reminding me to make things 🙂
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!
Sandi Gaertner
I am so glad these recipes can help you Helen 🙂
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!
Sandi Gaertner
You are so welcome!
Lisa L Bynum
I absolutely LOVE recipes that I can make over and over, but change it up a bit so it never gets boring!
Sandi Gaertner
I feel the same way Lisa 🙂 Thank you!
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.
Sandi Gaertner
Thank you so much Sonal 🙂
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.
Sandi Gaertner
I hope you like these Molly. I have a few left if you want a few!
Sarah Maison Cupcake
I think I need a supply of these for the mornings!
Sandi Gaertner
I will send some the next time I bake these 🙂
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.
Sandi Gaertner
Hi Christine. I do use grapeseed oil in muffins. Here is a recipe I use frequently for our family. This will give you an idea of proportions. https://www.fearlessdining.com/2013/11/21/product-review-trader-joes-cashew-meal/ I hope this helps.
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?
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.
peter @feedyoursoultoo
You make gluten free look so good.
Sandi Gaertner
Thank you Peter 🙂
Lori
alright your killing me with all these yummy looking recipes
,
Sandi Gaertner
You are too funny Lori 🙂
Lori
all reviews on the chocolate bark are favorable especially from the young ones they would eat it all if I let them.
Sandi Gaertner
Tell them to share 🙂
Laura O @Petite Allergy Treats
These muffins look great! I love how much protein and nutrients are in here! Yum!
Sandi Gaertner
Thank you Laura! I hope you are able to enjoy these 🙂
Michelle
These look marvelous…I think I’d have a hard time limiting my daughter to only two!
Sandi Gaertner
LOL…kids love muffins 🙂
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!!!!
Sandi Gaertner
I hope you get a chance to try these Maria. Thank you.
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