These delicious gluten-free oatmeal muffins make the perfect grab-and-go breakfast for busy mornings! Soft, hearty, and naturally delicious, they are made with simple ingredients and can be customized with your favorite fruits, nuts, or chocolate chips. Plus, they freeze beautifully.
This post may contain affiliate links. Please read our Disclosure Policy.
These simple gluten-free oatmeal muffins with fresh blueberries are one of my favorite kid-friendly breakfasts! Packed with fresh blueberries, gluten-free oats, and wholesome ingredients, they’re both delicious and nutritious. All you need are a few simple ingredients!
Consider this recipe just an easy muffin base for your favorite fillings! If you can’t eat gluten-free oats, try this light and fluffy Gluten-Free Chocolate Banana Muffin recipe instead!
These Gluten-Free Apple Muffins are fluffy, light, and make a great treat. If you bake homemade muffins as often as we do, check out all of my delicious gluten-free muffin recipes.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour – I tested Anthony’s Almond Flour because they test their products to ensure they are gluten-free.
- Gluten-Free Rolled Oats – Always use certified gluten-free oats grown under the purity protocol to avoid cross-contamination. I used rolled oats, not quick oats, for the best texture.
- Baking Powder and Salt – Choose aluminum-free baking powder for a cleaner flavor.
- Eggs – Use large eggs. Please see the substitution section below for two ways to make this recipe egg-free.
- Maple Syrup – Both Grade A and B worked well in my testing. If using store-bought pancake syrup instead, check if the syrup is gluten free.
- Coconut Oil – Any neutral oil works, but coconut oil adds a subtle sweetness that complements the muffins.
- Non-Dairy Milk – I used almond milk, but any non-dairy milk or even regular milk if you are not dairy-free.
Substitutions:
I tested this recipe with Bob’s Red Mill Egg Replacer and flax eggs. Both worked well as an egg replacer if you want to make these delicious gluten-free muffins egg-free as well.
This recipe does have almond flour and nuts, and I have not tested a nut-free option. If you can’t have nuts, try these Gluten-Free Oatmeal Banana Muffins.
A Note From My Kitchen
Make sure the oats you use for this recipe are certified gluten-free. This is important because oats can get cross-contaminated easily because they are processed around wheat. Gluten-Free Watchdog maintains an archive of its updates on oats that are important to follow.
Note, there are no gluten-free oats in Australia, so if you live there, try these oat-free light and fluffy Gluten-Free Blueberry Muffins!
How to Make Gluten-Free Oatmeal Muffins (Step-By-Step)
Preheat the oven to 350ºF and move the oven rack to the middle of the oven. Use regular bake and not the convection setting.
Step 1: If you use an egg replacer, prepare it now. Again, I tested Bob’s Red Mill Egg Replacer and flax eggs. Pictured is Bob’s Mill.
Step 2: Let the mixture sit for a few minutes until it has thickened.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Combine the gluten-free rolled oats, almond flour, baking powder, salt, xanthan gum, and ground cinnamon in a large mixing bowl. Use a whisk to blend the ingredients. It is important to do this so the xanthan gum is spread evenly through the dry ingredients, so the muffins hold together.
Step 4: In a separate bowl, add the eggs or egg replacer, oil, non-dairy milk, and maple syrup. Whisk to blend.
Step 5: Pour the wet ingredients into the dry ingredients. Add the blueberries, walnuts, or any mix-ins now.
Step 6: Let the muffin batter sit in the bowl for 5-10 minutes. This will allow the oats to absorb the liquid. Softened oats make the texture of these muffins better when baked.
Step 8: Line the muffin pan with parchment paper muffin liners. These are the best papers to use so the muffins do not stick to the paper. You can also use this brand of gluten free baking spray if you prefer. (Note, not all baking sprays are gluten-free, so always check the label!)
Fill each muffin paper to the top with muffin batter. These muffins don’t rise much due to the oats, so fill them up!
Step 9: Bake the muffins at 350º F for 20-25 minutes. The actual baking time will vary depending on the pan material (silicone, metal, glass, etc). You will know the muffins are finished baking when you touch the top of a muffin and it feels firm. They will get a slightly golden color, but not much.
Step 10: Remove the tray from the oven and place it on a cooling rack. Let the muffins sit in the pan for 10 minutes, then gently remove the muffins from the pan to the cooling rack. When the muffins are cooled, enjoy them.
Variations:
- Use walnuts or another nut, such as pecans.
- Add 1/2 cup mashed banana (and 2 tablespoons flaxseed meal)
- Swap in any seeds, such as sunflower, pumpkin, flax, or chia.
- Add 1/4 cup shredded coconut (add an extra tablespoon of oil)
The other thing I love about this muffin recipe is how customizable it is. Not only can you use fresh fruits, but you can also add other ingredients to boost the protein content, too! These muffins make an awesome grab-and-go breakfast!
How to store gluten-free oatmeal muffins:
- Store these muffins in an airtight container in the refrigerator.
- To freeze the muffins, let them cool to room temperature. Place them in a freezer-safe container and freeze. The muffins will keep fresh for up to 4 months in the freezer.
- To thaw the muffins, place them on the counter for 30 minutes or microwave them for 25 seconds.
More Gluten-Free Oatmeal Recipes:
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oatmeal Muffins
Ingredients
- 2 ¼ cups gluten-free whole rolled oats * see note
- 1 cup almond flour * see note
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon xanthan gum * see note
- ⅛ teaspoon salt
- 1 ¾ cups non-dairy 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.
- If you use an egg replacer, prepare it now. Again, I tested Bob's Red Mill Egg Replacer and flax eggs. Let the mixture sit for a few minutes until it has thickened.
- Prepare the dry ingredients. Combine 2 1/4 cups gluten-free whole rolled oats, 1 cup almond flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 3/4 teaspoon xanthan gum, and 1 teaspoon ground cinnamon in a large mixing bowl. Use a whisk to blend the ingredients. It is important to do this so the xanthan gum is spread evenly through the dry ingredients so the muffins hold together.
- In a separate bowl, add 2 large eggs or egg replacer, 2 tablespoons coconut oil (melted), 1 3/4 cups non-dairy milk, and 1/4 cup maple syrup. Whisk to blend.
- Prepare the muffin batter. Pour the wet ingredients into the dry ingredients. Add the blueberries, walnuts, or any mix-ins now. Mix well.
- Let the batter rest. Let the muffin batter sit in the bowl for 5-10 minutes. This will allow the oats to absorb the liquid. Softened oats make the texture of these muffins better when baked.
- Prepare the pan. Line the muffin pan with parchment paper muffin liners. These are the best papers to use so the muffins do not stick to the paper. You can also use gluten free baking spray if you prefer. (Note, not all baking sprays are gluten-free so always check the label!)
- Fill each muffin paper to the top with muffin batter. These muffins do not rise much because of the oats, so fill them up!
- Bake the muffins. Bake the muffins at 350º F for 20-25 minutes. The actual baking time will vary depending on the pan material (silicone, metal, glass, etc.) You will know the muffins are finished baking when you touch the top of a muffin and it feels firm. They will get a slightly golden color, but not much.
- Remove the tray from the oven and place it on a cooling rack. Let the muffins sit in the pan for 10 minutes, then gently remove the muffins from the pan to the cooling rack. When the muffins are cooled, enjoy them.
Video
Notes
-
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- A binder is important to hold your muffins together.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your donuts grainy.
- Other dairy-free kinds of milk and regular milk will work, but I do not recommend canned coconut milk.
- Store these muffins in an airtight container in the refrigerator. I recommend freezing the leftover muffins if you do not eat them all in 2-3 days. The muffins will keep fresh for up to 4 months in the freezer.
- To freeze the muffins, let them cool to room temperature. Place them in a freezer-safe container and freeze. To thaw the muffins, place them on the counter for 30 minutes or microwave them for 25 seconds.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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 post date of July 21, 2014.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I like to drizzle a little maple syrup over the muffins before I eat them. Makes them a little sweeter
That sound so good Carol :-).
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?
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.
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.
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
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!
I an so glad you like it Stephanie 🙂 you made my day coming back to let me know 🙂
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.
I am so glad you liked them. If you would like them to be a little sweeter, you can add a little more sugar 🙂
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.,?
You could use honey 🙂
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!
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 :-).
Do you think I could substitute the almond flour with cup 4 cup flour and omit the xanthiam gum?
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.
These look amazing! Do you think it would be possible to replace the eggs with flax eggs?
Thanks!
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!
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?
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.
alright your killing me with all these yummy looking recipes
,
You are too funny Lori 🙂
all reviews on the chocolate bark are favorable especially from the young ones they would eat it all if I let them.
Tell them to share 🙂