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.

A top view of the gluten free oatmeal muffins.

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.

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.

Gluten free blueberry oatmeal muffins on a cooling rack.
Gluten Free Oatmeal Muffins

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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

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!

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 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 Photos and Directions:

Photos of the dry ingredients in a mixing bowl and the dry ingredients with the wet ingredients.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend. Preheat the oven to 350º F.

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 cookie scoop to scoop the muffin batter into a muffin pan. I highly recommend using parchment paper muffin liners so the muffins don’t stick to the paper. You can also use this gluten free baking spray if you prefer.

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.


  • 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)

How to store these muffins:

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.

The top view of two plates with muffins.

More Delicious Oatmeal Recipes To Try:

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 will help others know this recipe is delicious. Thank you!

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.
4.68 from 85 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


  • 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


  • 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.



  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.


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.


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
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.68 from 85 votes (78 ratings without comment)

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Recipe Rating


  1. I recently became gluten-free and I was trying to calculate the WW points for these and I got 9 points per muffin which seems like a lot! Please help?

  2. 5 stars
    So glad I found this recipe! I have been gluten free for years but had to remove processed food from my diet so now I do not eat any pre-made bread, cookies, muffins, etc. The texture is perfect which is huge for GF–i’ve made a lot of things that turned out like bricks–these are so easy to make. I used soy milk and mango and they came out just right. I am an instant fan. Thank you!

  3. 4 stars
    nice and moist, but bland. i did use margarine and natrel lactose free milk, differing from the recipe a tad. i think next time I’ll add some more cinnamon ^^

    1. 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.

  4. 5 stars
    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 🙂

    1. Have you ever tried making them without maple syrup? I can’t eat any kind of sugar right now and looking for a good recipe to still enjoy some baked goods. I am wondering if I should increase any of the other liquids without it. Would love to know if anyone’s tried that! If not, I’ll give it a go. Thanks!

      1. Hi Rachel, You can use a sugar replacer (like a keto sweetener) and yes, you will want to add it then adjust the liquids a bit if you notice it looks dry. I do not bake with sugar replacer so I am not much help on which to use or how it melts in…but I am sure others are curious. I would appreciate if you can come back and let us know if you try it.

    2. 4 stars
      FYI- no need to preheat the oven until after making the batter, as instructions are to let it sit for 15 min which is plenty of time for an oven to heat up. They’re going in shortly

  5. I like to drizzle a little maple syrup over the muffins before I eat them. Makes them a little sweeter

  6. 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?

    1. 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.

  7. 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.

    1. 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

  8. 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!

  9. 4 stars
    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.

    1. I am so glad you liked them. If you would like them to be a little sweeter, you can add a little more sugar 🙂

    2. 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.,?

  10. 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!

    1. 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 :-).

    1. 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.

    1. 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!

  11. 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?

    1. 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.

      1. all reviews on the chocolate bark are favorable especially from the young ones they would eat it all if I let them.