These easy gluten-free oatmeal muffins make the perfect grab-and-go breakfast for busy mornings! Soft, hearty, and naturally delicious, they’re made with simple ingredients and can be customized with your favorite fruits, nuts, or mix-ins. Plus, they freeze beautifully—just thaw and enjoy for a quick, healthy breakfast anytime!
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These simple gluten-free oatmeal muffins with fresh blueberries are one of my favorite kid-friendly breakfasts! Packed with fresh blueberries, gluten-free oats, and wholesome ingredients; they’re both delicious and nutritious. All you need are a few simple ingredients!
These Gluten Free Apple Muffins are fluffy, light, and make a great treat. If you bake homemade muffins as much as we do, you will want to check out all of my delicious gluten free muffin recipes.
Readers love this gluten-free oatmeal muffin recipe!
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
I know many of my readers have multiple food sensitivities. Here’s what you won’t find in this simple gluten-free oat muffins recipe:
✅ Gluten-Free
✅ Dairy-Free
✅ Refined Sugar-Free
✅ Soy-Free
I tested this recipe with Bob’s Red Mill Egg Replacer and flax eggs. Both worked well as an egg replacer if you want to make these delicious gluten-free muffins egg-free as well.
This recipe does have almond flour and 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 – Always use certified gluten-free oats grown under the purity protocol to avoid cross-contamination. I used rolled oats, not quick oats, for the best texture.
- Baking Powder and Salt – Choose aluminum-free baking powder for a cleaner flavor.
- Eggs – Use size large eggs. Please see the allergen section above for two ways to make this recipe egg-free.
- Maple Syrup – Both Grade A and B work fine. If using store-bought pancake syrup instead, check if the syrup is gluten free.
- Coconut Oil – Any neutral oil works, but coconut oil adds a subtle sweetness that complements the muffins.
- Non-Dairy Milk – I used almond milk, but any non-dairy milk or even regular milk if you are not dairy-free.
It is important to use gluten free oats!
Make sure the oats you use for this recipe are certified gluten free. This is important because oats can get cross-contaminated easily, and Bob’s Red Mill and Quaker have gluten-free oats available. Gluten-Free Watchdog keeps an archive of its 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!
Variations:
- Use walnuts or a different nut like pecan.
- Add 1/2 cup mashed banana (and 2 tablespoons flaxseed meal)
- Swap any seeds like sunflower, pumpkin, flaxseeds, and chia seeds.
- Add 1/4 cup shredded coconut (just add an extra tablespoon of oil)
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:
These are my step-by-step photos and directions from when I made and tested this recipe to show you every step of making this delicious recipe. Preheat the oven to 350º F and move the oven rack to the middle of the oven.
Step 1: If you use an egg replacer, prepare it now. Again, I tested Bob’s Red Mill Egg Replacer and flax eggs. Pictured is the Bob’s Mill.
Step 2: Let the mixture sit for a few minutes until it has thickened.
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Step 3: Prepare the dry ingredients. Combine the gluten-free rolled oats, almond flour, baking powder, salt, xanthan gum, and ground cinnamon in a large mixing bowl. Use a whisk to blend the ingredients. It is important to do this so the xanthan gum is spread evenly through the dry ingredients so the muffins hold together.
Step 4: In a separate bowl, add the eggs or egg replacer, oil, non-dairy milk, and maple syrup. Whisk to blend.
Step 5: Prepare the muffin batter. Pour the wet ingredients into the dry ingredients. Add the blueberries, walnuts, or any mix-ins now.
Step 6: Let the batter rest. Let the muffin batter sit in the bowl for 5-10 minutes. This will allow the oats to absorb the liquid. Softened oats make the texture of these muffins better when baked.
Step 8: Prepare the pan. Line the muffin pan with parchment paper muffin liners. These are the best papers to use so the muffins do not stick to the paper. You can also use this brand of gluten free baking spray if you prefer. (Note, not all baking sprays are gluten-free so always check the label!)
Fill each muffin paper to the top with muffin batter. These muffins do not rise much because of the oats, so fill them up!
Step 9: Bake the muffins. Bake the muffins at 350º F for 20-25 minutes. The actual baking time will vary depending on the pan material (silicone, metal, glass, etc.) You will know the muffins are finished baking when you touch the top of a muffin and it feels firm. They will get a slightly golden color, but not much.
Step 10: Remove the tray from the oven and place it on a cooling rack. Let the muffins sit in the pan for 10 minutes, then gently remove the muffins from the pan to the cooling rack. When the muffins are cooled, enjoy them.
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
How to store gluten-free oatmeal muffins:
Store these muffins in an airtight container in the refrigerator. I recommend freezing the leftover muffins if you do not eat them all in 2-3 days. The muffins will keep fresh for up to 4 months in the freezer.
To freeze the muffins, let them cool to room temperature. Place them in a freezer-safe container and freeze. To thaw the muffins, place them on the counter for 30 minutes or microwave them for 25 seconds.
More Gluten-Free Oatmeal Recipes:
- Gluten-Free Chocolate Chip Oatmeal Cookies
- Grab and Go Gluten Free Oatmeal Breakfast Bars
- Homemade Cinnamon Granola
- Gluten-Free Baked Oatmeal
- Fluffy Gluten-Free Banana Oatmeal Pancakes
Love This Recipe?
💬 Did you make this recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Oatmeal Muffins
Ingredients
- 2 ¼ cups gluten-free whole rolled oats * see note
- 1 cup almond flour * see note
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon xanthan gum * see note
- ⅛ teaspoon salt
- 1 ¾ cups non-dairy 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.
- If you use an egg replacer, prepare it now. Again, I tested Bob's Red Mill Egg Replacer and flax eggs. Let the mixture sit for a few minutes until it has thickened.
- Prepare the dry ingredients. Combine 2 1/4 cups gluten-free whole rolled oats, 1 cup almond flour, 1 teaspoon baking powder, 1/8 teaspoon salt, 3/4 teaspoon xanthan gum, and 1 teaspoon ground cinnamon in a large mixing bowl. Use a whisk to blend the ingredients. It is important to do this so the xanthan gum is spread evenly through the dry ingredients so the muffins hold together.
- In a separate bowl, add 2 large eggs or egg replacer, 2 tablespoons coconut oil (melted), 1 3/4 cups non-dairy milk, and 1/4 cup maple syrup. Whisk to blend.
- Prepare the muffin batter. Pour the wet ingredients into the dry ingredients. Add the blueberries, walnuts, or any mix-ins now. Mix well.
- Let the batter rest. Let the muffin batter sit in the bowl for 5-10 minutes. This will allow the oats to absorb the liquid. Softened oats make the texture of these muffins better when baked.
- Prepare the pan. Line the muffin pan with parchment paper muffin liners. These are the best papers to use so the muffins do not stick to the paper. You can also use gluten free baking spray if you prefer. (Note, not all baking sprays are gluten-free so always check the label!)
- Fill each muffin paper to the top with muffin batter. These muffins do not rise much because of the oats, so fill them up!
- Bake the muffins. Bake the muffins at 350º F for 20-25 minutes. The actual baking time will vary depending on the pan material (silicone, metal, glass, etc.) You will know the muffins are finished baking when you touch the top of a muffin and it feels firm. They will get a slightly golden color, but not much.
- Remove the tray from the oven and place it on a cooling rack. Let the muffins sit in the pan for 10 minutes, then gently remove the muffins from the pan to the cooling rack. When the muffins are cooled, enjoy them.
Video
Notes
-
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- A binder is important to hold your muffins together.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your donuts grainy.
- Other dairy-free kinds of milk and regular milk will work, but I do not recommend canned coconut milk.
- Store these muffins in an airtight container in the refrigerator. I recommend freezing the leftover muffins if you do not eat them all in 2-3 days. The muffins will keep fresh for up to 4 months in the freezer.
- To freeze the muffins, let them cool to room temperature. Place them in a freezer-safe container and freeze. To thaw the muffins, place them on the counter for 30 minutes or microwave them for 25 seconds.
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.
DELICIOUS!
I used Bob’s GF quick oats and almond flour.
I added cinnamon, flax seed, vanilla, peanut butter and sweetened coconut flakes.
I love you added peanut butter…it sounds delicious!
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!
I am eager to try these muffins!
You said you used cranberries.
Did you soak them first?
Hi Debe, I used fresh cranberries. If you use dried, it is always better to soak them in boiling water for a few minutes to soften them.
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.
Can I use frozen berries?
Hi Kelsey, you can definitely use frozen fruit. I would try to partially thaw it and use a paper towel to absorb a little of the extra liquid first.
I recently became gluten-free and I was trying to calculate the WW points for these and I got 9 points per muffin which seems like a lot! Please help?
Hi Vickie, I am not familiar with WW or their point system so I am not sure how to advise you.
So glad I found this recipe! I have been gluten free for years but had to remove processed food from my diet so now I do not eat any pre-made bread, cookies, muffins, etc. The texture is perfect which is huge for GF–i’ve made a lot of things that turned out like bricks–these are so easy to make. I used soy milk and mango and they came out just right. I am an instant fan. Thank you!
You made my day Joan, thank you. I hope you try more of my recipes, they are equally as good :-).
nice and moist, but bland. i did use margarine and natrel lactose free milk, differing from the recipe a tad. i think next time I’ll add some more cinnamon ^^
I am really glad you were able to tweak the flavors so you enjoy them 🙂
Is it possible to make these ahead of time and freeze them? Any instructions on that?
Hi Katie, I make and freeze these all of the time. I allow them to cool completely, then I put them into a large freezer-safe Ziplock bag and freeze. They should keep up to 4 months.
What is the best way to reheat them?
Hi Katie, I either let them sit out for a half an hour or pop them in the microwave for 20 seconds.
These are a yummy, healthy snack. I added raisins and dried cranberries to ours and left out the xanthan gum. They’re soft and a little chewy from the oats. We like the texture and that they’re only a hint sweet. If you want something that tastes like a bakery muffin (aka a cupcake) then these are not for you. If you want something rich in fiber that will give you lasting energy, then give these a whirl. Thank you for a great receipe that my family enjoyed 🙂
I am so glad you liked these Meg. They are one of our favorites too!
Have you ever tried making them without maple syrup? I can’t eat any kind of sugar right now and looking for a good recipe to still enjoy some baked goods. I am wondering if I should increase any of the other liquids without it. Would love to know if anyone’s tried that! If not, I’ll give it a go. Thanks!
Hi Rachel, You can use a sugar replacer (like a keto sweetener) and yes, you will want to add it then adjust the liquids a bit if you notice it looks dry. I do not bake with sugar replacer so I am not much help on which to use or how it melts in…but I am sure others are curious. I would appreciate if you can come back and let us know if you try it.
FYI- no need to preheat the oven until after making the batter, as instructions are to let it sit for 15 min which is plenty of time for an oven to heat up. They’re going in shortly
I like to drizzle a little maple syrup over the muffins before I eat them. Makes them a little sweeter
That sound so good Carol :-).
I would love to make these for a classroom treat at my son’s school (several of his classmates have food allergies). Could I substitute oat flour for the almond flour and omit the xanthan gum?
Hi Andrea, thanks for your note. If there are a lot of food allergies, almond flour and oat flour can be an issue unless you know that none of the kids are allergic to them. I have a great white cake recipe that is gluten free and dairy free on my site that is safer for a class full of allergies.
I made these this morning and found them to be very bland and a bit chewy. My recommendation would be to add more spice than is called for, less liquid and more baking soda to give them a bit more lift.
Thank you for your note. I find what you use can really impact the recipe. Could I please ask which gluten free flour and liquid you used? Also, did you use whole gluten free oats or quick oats? Sandi
I have literally made these dozens of times in the past year. Thank you so much for the perfect muffin recipe. It fits my nutrition needs, just the right amount of fat and protein to get me through the morning. Super healthy. I make 16 muffins from this recipe. I eat two with yogurt and berries on the side. I increase the nuts (walnuts). Are use parchment muffin liners and they don’t stick at all. Thanks again!
I an so glad you like it Stephanie 🙂 you made my day coming back to let me know 🙂
I just pulled these muffins out of the oven and had to taste them while still warm! My first impression is that they taste like…oatmeal. That’s not necessarily a bad thing because I like oatmeal. They’re not very sweet but I am sure they would be sweeter if I had added fruit, but. I was looking for an oatmeal cookie in muffin form so I left that out. I did add some cinnamon. The texture is wonderful.. I like them and will make them again. They are a great breakfast item. I think I will add diced apples or golden raisins the next time.
I am so glad you liked them. If you would like them to be a little sweeter, you can add a little more sugar 🙂
I”be been looking for a fiber rich muffin like this! Do you think I could use honey or coconut sugar instead of maple syrup? I don’t have any on my cabinet.,?
You could use honey 🙂
Would like comment from someone who has already made these! It seems they all are saying the recipe LOOKS good. I think so, too but that’s not the kind of comment I like for! I can’t give any stars, cause I haven’t made the muffins!
Hi Jo, I completely understand and I would LOVE if you could try this recipe and come back to comment. So many said they would try, even asking for recipe modifications, but none have come back to let us know what they thought. I make this recipe a few times a month, but I am biased :-).
Do you think I could substitute the almond flour with cup 4 cup flour and omit the xanthiam gum?
Thank you for your note. I have not used Cup4Cup personally. I do see it already has Xanthan gum so you definitely would not want to add more. If you do use this instead of almond flour, you will need less of it because it absorbs more liquid than almond flour would. Good luck.
These look amazing! Do you think it would be possible to replace the eggs with flax eggs?
Thanks!
Hi Shara, I haven’t tested this with flax eggs, but I suspect it could work. Will you please come back and let us know if you try it? Thank you!
They sound wonderful and something I’d be happy to eat for breakfast – I maybe a chocoholic, but I don’t do sugar for breakfast. Do you think they’d work without the xanthan gum?
I can’t do sugar in the morning either. It wrecks my stomach….but later in the day, my sweet tooth is on fire. If you can’t use xanthan gum, it should be fine. These may be a little more crumbly, maybe a 2-3 teaspoons of flaxmeal would help.
alright your killing me with all these yummy looking recipes
,
You are too funny Lori 🙂
all reviews on the chocolate bark are favorable especially from the young ones they would eat it all if I let them.
Tell them to share 🙂