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!

I made these for our Christmas Eve breakfast. I used chopped apples and they are so good! I froze what was left and have been taking them out to thaw in the fridge the night before (one at a time) and each morning I pop it in the microwave for 10 seconds and they are just as good as the morning I made them.

Cindy P., Facebook comment
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)

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.

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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:

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.
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.
4.70 from 88 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes, 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
  • 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
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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.

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

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Recipe Rating




73 Comments

  1. 5 stars
    These muffins are easy to make and taste delicious! My non gf husband likes them as much as any muffin I made prior to going gf. That is a high compliment! I also love how you can customize them each time you make them. I have made them with apples, peaches, raisins, dried cranberries and blueberries. All are wonderful! Thank you so much for this fabulous gf muffin recipe!