Gluten Free Oatmeal Muffins (Use any Mix-Ins!)

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!

These Gluten Free Apple Muffins are fluffy, light, and make a great treat. If you bake homemade muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes.

Allergen Information

I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple gluten-free oat muffins recipe:

✅ Gluten-Free
✅ Dairy-Free
✅ Refined Sugar-Free
✅ Soy-Free

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.

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 – 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 size large eggs. Please see the allergen section above for two ways to make this recipe egg-free.
• Maple Syrup – Both Grade A and B work fine. 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.

It is important to use gluten free oats!

Make sure the oats you use for this recipe are certified gluten free. This is important because oats can get cross-contaminated easily, and Bob’s Red Mill and Quaker have gluten-free oats available. Gluten-Free Watchdog keeps 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!

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!

Step-By-Step Photos and Directions:

These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe. Preheat the oven to 350º F and move the oven rack to the middle of the oven.

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 the Bob’s Mill.

Step 2: Let the mixture sit for a few minutes until it has thickened.

Step 3: Prepare the dry ingredients. 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: Prepare the muffin batter. Pour the wet ingredients into the dry ingredients. Add the blueberries, walnuts, or any mix-ins now.

Step 6: 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.

Step 8: 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 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 do not rise much because of the oats, so fill them up!

Step 9: 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.

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.

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

How to store gluten-free oatmeal muffins:

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.