These ultimate Gluten Free Oatmeal Muffins are the only recipe you’ll need for a healthy, dairy free snack of quickie breakfast.
When I was growing up, my mom always had a batch of warm oatmeal muffins on the counter for snacking and an on the go morning meal. Lately, I have been craving some good morning carbs so I thought I would whip up a batch of these ultimate gluten free oatmeal muffins.
How to Make Gluten Free Oatmeal Muffins
I’m not celiac or gluten intolerant, but I do have a sister who is and I love making her easy snacks for work. I mean, I came up with these peanut butter banana chocolate chip muffins and they’re one of the best recipes on my site! These gluten free oatmeal muffins are no exception. Made simply with a basic gluten free flour mixture, gluten free oats, almond milk, coconut oil and eggs – they’re a sinch to pull together and are moist as can be.
These homemade gluten free oatmeal muffins take only 20 minutes to prep and another 20 minutes to bake. And, I always recommend making a double batch and freezing some for later use! Simply freeze on a baking sheet until solid, then transfer to a freezer bag for up to a few months. These gluten free oatmeal muffins won’t last that long- I can promise you that.
Gluten Free Oatmeal Muffins Done YOUR Way
These gluten free oatmeal muffins are incredibly versatile but make an ideal base recipe for customizing your way. I like adding blueberries and little lemon zest, or canned pineapple with lime, or (my fave) – banana with chocolate chunks. The possibilities are endless for this iconic little oatmeal muffin! You do you!!
What are your favourite muffin flavours?
Have you tried making gluten free oatmeal muffins?
Let me know what you think by leaving me a comment below!
- 2 eggs
- 2/3 cups coconut palm sugar
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup coconut oil melted and cooled
- 1 cup all purpose gluten free flour mix
- 3/4 cup gluten free oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of sea salt
Start by melting the coconut oil in a small saucepan over low heat. You will want the coconut oil melted, but cooled before you go to mix it into the rest of the wet ingredients.
Preheat the oven to 400F and line your muffin pan with bleach-free muffin liners. Set aside. 3. In a large mixing bowl, whisk together the eggs, coconut palm sugar and milk. When the coconut oil is cooled (close to room temperature or just slightly above) mix in well.
Add flour, oats, baking powder, baking soda and salt into the wet ingredients and stir until well incorporated. This will form your batter.
Pour batter into the muffin pan and bake for 20 minutes or until a toothpick comes out cleanly.
Let cool and enjoy!