Easy gluten free oatmeal muffins are always a delicious breakfast treat. These muffins are an easy grab-and-go breakfast for busy families. You can add in any fruit you have on hand and freeze the extras because they thaw easily on busy mornings.
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This is my favorite kid-friendly breakfast. Fresh blueberries, gluten free oats, and lots of healthy ingredients. All of the good stuff for these gluten free oatmeal muffins.
If you love fruit in your muffins, these Gluten Free Apple Muffins make a great treat, too. Hint: Make a double batch because these gluten free oatmeal muffins also freeze well! They thaw beautifully in the microwave in just 25 seconds.
If you love muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes.
Reader Rave
I made these for our Christmas Eve breakfast. I used chopped apples, and they are so good! I froze what was left and have been taking them out to thaw in the fridge the night before (one at a time), and each morning, I pop them in the microwave for 10 seconds, and they are just as good as the morning I made them.” Cindy P., Facebook comment
Allergen Information:
This homemade muffin recipe is gluten free, dairy-free, soy-free, and refined sugar-free! This recipe does have nuts, and I have not tested a nut-free option. If you can’t have nuts, try these Gluten-Free Oatmeal Banana Muffins.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Flour – I like to use Anthony’s Almond Flour because they test their products to ensure they are gluten free.
- Gluten Free Rolled Oats – See below why it is critical to use gluten free oats. I used rolled oats and not quick oats.
- Baking Powder and Salt – Use aluminum-free baking powder.
- Eggs – Size large.
- Maple Syrup – Grade A or B is fine to use. If you are not using natural maple syrup, check if the syrup is gluten free.
- Coconut Oil – You can use any oil, I liked the flavor from using coconut oil.
- Non-Dairy Milk – I used almond milk, but any non-dairy milk or even regular milk if you are not dairy-free.
Can I Add Different Fruits?
These gluten free blueberry oatmeal muffins taste like a treat, but they will taste great with any fruit! Here are a few ideas to try:
- fresh raspberries
- chopped apples or pears
- mango
- blackberries
- strawberries
It is important to use gluten free oats!
Make sure the oats you use for this recipe are certified gluten free. It is important because oats can get cross-contaminated so easily. Bob’s Red Mill and Quaker both have gluten-free oats available. Gluten Free Watchdog keeps an archive of their updates on oats that are important to follow.
Note, there are no gluten free oats in Australia, so if you live there, try these oat-free 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 an easy muffin base for your favorite mix-ins! If you can’t eat gluten free oats, try this light and fluffy gluten free chocolate banana muffin recipe instead!
Step-By-Step Photos and Directions:
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Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a smaller bowl. If your coconut oil is hardened, as is common when it is cooler, melt it in the microwave for 15-20 seconds until it is liquid.
Step 3: Mix the wet ingredients into the dry ingredients. Let the mixture sit for 15 minutes to soften the oats.
Step 4: Use a medium
Step 5: Bake the muffins for 20-25 minutes. The actual baking time can vary depending on the pan material (silicone, metal, etc.)
Step 6: Gently remove the muffins from the pan to a cooling rack. When they are cooled, enjoy them.
Variations:
- Use walnuts or a different nut
- Add 1/2 cup mashed banana (and 2 tablespoons flaxseed meal)
- Seeds like sunflower, pumpkin, flaxseeds, chia seeds
- Add 1/4 cup shredded coconut (just add an extra tablespoon of oil)
How to store these muffins:
Store these muffins in an airtight container in the refrigerator. If you do not eat them all in 2-3 days, freeze them in a freezer-safe zipper bag.
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.
- This Homemade Cinnamon Granola is perfect for snacking or as a yogurt topper.
- Or one of these 8 Tasty Gluten Free Breakfast Recipes.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oatmeal Breakfast Muffins
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
- 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
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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
- 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 be baked longer.
- 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
This post was updated from the original post date of July 21, 2014.
These muffins are easy to make and taste delicious! My non gf husband likes them as much as any muffin I made prior to going gf. That is a high compliment! I also love how you can customize them each time you make them. I have made them with apples, peaches, raisins, dried cranberries and blueberries. All are wonderful! Thank you so much for this fabulous gf muffin recipe!
Wow! I am so glad even your non-gf hubby loved these! Thank you so much!
Just made these and the batter seemed too wet, wetter than pancake batter. I see in past responses to comments that you mention gluten free flour – is there supposed to be gf flour in addition to the oats and almond flour in the recipe?
Hi Sarah, there is no regular flour. The oats absorb the liquid. How did they bake up?
Can I use a coconut or plan gluten free flour instead of nut flour?
Hi Linda, you can easily substitute more gluten free flour. Coconut flour won’t work because it needs a lot more liquid than regular gluten free flour. I would add 1/2 cup of gluten free flour in place of the nut flour and see what the consistency looks like. If it is too runny, add 1/4 cup more.
I made two batches of this recipe and they didn’t rise at all. Are they supposed to? With baking in the recipe I expected them too.
Hi Laura, which gluten free flour blend did you use? They vary widely on how they perform depending on the starch content.