Go Back Email Link
+ servings
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.
4.70 from 88 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

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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
  • 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

  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.

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

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.