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.
Fiorella says
Super easy, super yummy, love the texture…this one is a keeper ❤️
Nancy Pitts says
Really delicious, don’t taste gluten free at all. I added a tsp of vanilla and some cinnamon, nutmeg and ginger. Really tasty. Mine only took 14 min to bake. May be the altitude I’m at and my oven runs hot. Going to try a sprinkle of oats on top next time for texture.
Denise Nicole says
Just used this recipe this morning and added in some blueberries and walnuts. It was so good and I will definitely be using it again and again I’m sure!
Abbey Sharp says
So glad! Thanks Denise 🙂
Kat says
(Accidentally left this as a comment reply instead of a new comment whoops) These turned out amazing! I subbed flax eggs for the eggs, brown sugar instead of coconut sugar and used vegan becel instead of coconut oil because I had just run out. My three year old requested we add mini semi sweet chocolate chips, raisins and hemp hearts. Super hearty and filling muffin! Next time I’m going to use oat flour instead of a gluten free mix and will make sure to have coconut oil because I prefer it for baking but these were a huge hit!!
Abbey Sharp says
Hi Kat! I am so glad you enjoyed 🙂 I love the add ins
Debbie Henderson says
used half coconut and half almond flour didnt rise well. taste great though