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!)
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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 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!
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 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?
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.
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:
- 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.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
📋 Recipe
Gluten Free Oatmeal Breakfast Muffins
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.
Video
Nutrition
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(*This post was updated from the original posting date of July 21, 2014.)
Katie
Is it possible to make these ahead of time and freeze them? Any instructions on that?
Sandi Gaertner
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.
Meg
These are a yummy, healthy snack. I added raisins and dried cranberries to ours and left out the xanthan gum. They're soft and a little chewy from the oats. We like the texture and that they're only a hint sweet. If you want something that tastes like a bakery muffin (aka a cupcake) then these are not for you. If you want something rich in fiber that will give you lasting energy, then give these a whirl. Thank you for a great receipe that my family enjoyed 🙂
Sandi Gaertner
I am so glad you liked these Meg. They are one of our favorites too!
Carol G
I like to drizzle a little maple syrup over the muffins before I eat them. Makes them a little sweeter
Sandi Gaertner
That sound so good Carol :-).
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