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!
Ultimate Gluten Free Oatmeal Muffins | Dairy Free & Healthy
Ingredients
- 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
Instructions
- 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!
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
sandy says
just made these, i replaced the almond milk for lactose free, and added dairy free chocolate chips, I have two girls who are both lactose intolerent and one that has a nut allergy, and the other has IBS. soooooooo good.
Abbey Sharp says
So glad it worked out!
Nat says
I followed recipe exactly and the batter was really thick and the muffins came out really dry.
Alyssa says
May I sub almond flour for the GF all purpose?
Abbey Sharp says
yup, for sure
KK says
Hi, can I make these with oat flour? They look delicious!
Sofia Tsalamlal says
Yes you can!
Dale Denison says
Can I use regular milk in this recipe?
Abbey Sharp says
Of course!
FBula says
Hi Abby
If I’m adding fruit to the recipe such as banana do I have to change the amount of the other ingredients? Also – can I use maple syrup or honey to replace the sugar?
Thanks
Abbey Sharp says
I don’t believe you’ll have to change anything and you can use maple syrup or honey. Just know that I did not test the recipe with these changes. Let me know how it goes
Christina says
Hello! I am going to give this recipe a try this week. I am wondering if you used maple syrup instead of sugar and if it worked for you? TIA 🙂
Abbey Sharp says
I haven’t tested it with maple syrup, but you can try it out!
amanda says
can you put real sugar instead of the coconut sugar?
Abbey Sharp says
Yes, that’s fine!
Angell says
Quick query…. do these work with a flax or chia egg replacement? GF/Vegan is the all-access point I need to feed an army of 7 year olds without making 5 or more recipes for each snack-time 🙂
Abbey Sharp says
yes that would work!
Elle says
Had all the ingredients, didn’t need a mixer to make and took longer to clean up from than make! Nice and moist, added cooked apples to the top. A keeper!
Abbey Sharp says
so glad! Love the apples addition
Nat says
I followed recipe exactly and the batter was really thick and the muffins came out really dry.
Rachael Carter says
Hi there. By gluten free flour mix… Does this have to be gluten free baking mix? or gluten free flour? Can’t wait to make them thank you!
Abbey Sharp says
I usually use gluten free flour!
Me says
Hi
Can I use olive instead of coconut oil in your gluten free oatmeal muffins?
Abbey Sharp says
Definitely you can!
Kate says
Does the all purpose gf flour you use have xanthan gum or is it free of time.
Abbey Sharp says
No, the gf flour I use does not contain xanthan gum.
Jean Bergen says
First of anything GF I’ve ever baked – they are delish! The family loved them too. Thanks for sharing this recipe.
Abbey Sharp says
so glad you loved!
Yanic says
These are so lovely and easy! We ar having our first winter storm and I wanted to make muffins and these were so convenient because it is all things you just have on hand!
Abbey Sharp says
So glad! Stay safe 🙂
Susie says
These were great! I added frozen raspberries. I’ll make these again for sure.
Abbey Sharp says
Yum! Great idea. Thanks Susie
secret says
Good muffins. We are only dairy free here, so I used regular flour and sugar and the coconut oil added a nice sweetness.
Abbey Sharp says
Awesome! Thank you 😉