Easy gluten free oatmeal muffins are always a delicious breakfast treat. These muffins are an easy grab-and-go breakfast for busy families. You can add in any fruit you have on hand and freeze the extras because they thaw easily on busy mornings.
This is my favorite kid-friendly breakfast. Fresh blueberries, gluten free oats, and lots of healthy ingredients. All of the good stuff for these gluten free oatmeal muffins.
If you love fruit in your muffins, these Gluten Free Apple Muffins make a great treat, too. Hint: Make a double batch because these gluten free oatmeal muffins also freeze well! They thaw beautifully in the microwave in just 25 seconds.
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes.
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Reader Rave
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 them in the microwave for 10 seconds, and they are just as good as the morning I made them.” Cindy P., Facebook comment
Allergen Information:
This homemade muffin recipe is gluten free, dairy-free, soy-free, and refined sugar-free! This recipe does have nuts, and I have not tested a nut-free option. If you can’t have nuts, try these Gluten-Free Oatmeal Banana Muffins.
Ingredient Notes:
- Almond Flour – I like to use Anthony’s Almond Flour because they test their products to ensure they are gluten free.
- Gluten Free Rolled Oats – See below why it is critical to use gluten free oats. I used rolled oats and not quick oats.
- Baking Powder and Salt – Use aluminum-free baking powder.
- Eggs – Size large.
- Maple Syrup – Grade A or B is fine to use. If you are not using natural maple syrup, check if the syrup is gluten free.
- Coconut Oil – You can use any oil, I liked the flavor from using coconut oil.
- Non-Dairy Milk – I used almond milk, but any non-dairy milk or even regular milk if you are not dairy-free.
Can I Add Different Fruits?
These gluten free blueberry oatmeal muffins taste like a treat, but they will taste great with any fruit! Here are a few ideas to try:
- fresh raspberries
- chopped apples or pears
- mango
- blackberries
- strawberries
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.
It is important to use gluten free oats!
Make sure the oats you use for this recipe are certified gluten free. It is important because oats can get cross-contaminated so easily. Bob’s Red Mill and Quaker both have gluten-free oats available. Gluten Free Watchdog keeps an archive of their 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!
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 an easy muffin base for your favorite mix-ins! If you can’t eat gluten free oats, try this light and fluffy gluten free chocolate banana muffin recipe instead!
Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl. If your coconut oil is hardened, as is common when it is cooler, melt it in the microwave for 15-20 seconds until it is liquid.
Step 3: Mix the wet ingredients into the dry ingredients. Let the mixture sit for 15 minutes to soften the oats.
Step 4: Use a medium
Step 5: Bake the muffins for 20-25 minutes. The actual baking time can vary depending on the pan material (silicone, metal, etc.)
Step 6: Gently remove the muffins from the pan to a cooling rack. When they are cooled, enjoy them.
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)
Storage:
Store these muffins in an airtight container in the refrigerator. If you do not eat them all in 2-3 days, freeze them in a freezer-safe zipper bag.
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.
- This Homemade Cinnamon Granola is perfect for snacking or as a yogurt topper.
- Or one of these 8 Tasty Gluten Free Breakfast Recipes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!
Gluten Free Oatmeal Breakfast Muffins
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. 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
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- 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.
- 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.
- 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
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.
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!
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!
LOL, I forget too. My kids are really great at reminding me to make things 🙂
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!
I am so glad these recipes can help you Helen 🙂
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!
You are so welcome!
I absolutely LOVE recipes that I can make over and over, but change it up a bit so it never gets boring!
I feel the same way Lisa 🙂 Thank you!
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.
Thank you so much Sonal 🙂
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.
I hope you like these Molly. I have a few left if you want a few!
I think I need a supply of these for the mornings!
I will send some the next time I bake these 🙂
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.
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.
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.
You make gluten free look so good.
Thank you Peter 🙂
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 🙂
These muffins look great! I love how much protein and nutrients are in here! Yum!
Thank you Laura! I hope you are able to enjoy these 🙂
These look marvelous…I think I’d have a hard time limiting my daughter to only two!
LOL…kids love muffins 🙂
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!!!!
I hope you get a chance to try these Maria. Thank you.
Those ARE amazingly healthy, Sandi! That’s a very small amount of sweetener, and a great one at that. 🙂
Shirley