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!
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!
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.
This gluten free oatmeal muffins recipe will surprise them every time."
What do you like to eat when you are looking for a healthy treat? For us, our healthy treats end up being muffins. For even more yummy gluten free muffins, check out my favorite gluten free 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!)
Can I add different fruits?
These healthy blueberry oatmeal muffins taste like a treat, but they are healthy enough to eat without the guilt.
You will love that you can also use any fruit with this muffin recipe! Here are a few ideas to try:
- fresh raspberries
If you love muffins too, these blueberry oatmeal muffins are super healthy. You can also try these 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 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!
- 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)
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.
Ensure Your Oats are 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.
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.
- Oatmeal makes a great breakfast! Try hiding veggies like in this Sweet Potato, Maple, Pecan Oatmeal recipe.
- This Homemade Cinnamon Granola is perfect for snacking, or as a yogurt topper.
- 8 Healthy Gluten Free Breakfast Recipes you Need to Try
- An awesome muffin tin is essential for muffin making.
- This gluten free flour blend is one of my favorites.
- Certified gluten free oats. Make sure your oats are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.
If you tried this recipe or any other recipe on my blog, please leave me a rating and a comment. I LOVE hearing from you!! You can also FOLLOW ME on Facebook, Instagram, or Pinterest to see even more delicious recipes!
Gluten Free Oatmeal Breakfast Muffins
- 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
- 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.
- Bake for 20 minutes or until done.
- 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 bake longer.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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(*This post was updated from the original posting date of July 21, 2014.)