These cozy gluten free muffins are flavorful and slightly sweet, with apples, oatmeal, cinnamon and nutmeg. (They’re dairy-free, too!)
Here is a recipe for gluten free muffins z all eaters! Because they are irresistibly delicious. This recipe for gluten-free oatmeal muffins came about because, admit it: Alex and I are not muffins. Our, Muffins are an excuse to eat cake for breakfast. To the right?! And it’s not that we’re not so funny that we don’t want to eat cake for breakfast. Maybe if we were 12 again?
But as adults, we found that breakfast cake really messed us up for the rest of the day: sugar crash, hunger 30 minutes later, tremors, tummy ache. So we wanted to create a muffin that is nutritious and filling, but tastes great at the same time. Discover our gluten-free oatmeal muffins! Read on for the recipe.
Related: 18 Delicious Healthy Snack Recipes | 28 day healthy eating plan
Gluten-free thanks to oats!
In very few of Alex’s recipes and mine, we use gluten-free flour. Instead, we try to make gluten-free products with natural whole grain ingredients like oatmeal and almond flour. Using this philosophy makes finding a suitable texture in baked goods difficult. Gluten goes a long way in providing a nice, moist, and beautiful muffin texture. However, the texture of these muffins is a good compromise. We used oatmeal and rolled oats as the basis for the muffin. As you can see, they’re a bit denser and not as big as a typical muffin. But these gluten-free muffins are moist and nice and moist.
Related: Gluten Free Banana Muffins
How to make gluten free muffins
This gluten-free muffin recipe is an update of one of our old recipes, but completely reworked with the help of our star recipe tester, Rochelle. Rochelle loves baking and muffins, which makes her the perfect collaborator for making gluten-free oatmeal muffins. She kept the concept of our previous muffins but added a few twists. Here are the secrets to these NEW Gluten Free Oatmeal Muffins:
- Oatmeal: Instead of all-purpose flour, these gluten-free muffins contain rolled oats what you can make in a food processor! All you do is process regular rolled oats until they are ground into a fine flour. If you don’t have a food processor, you can buy oatmeal at a grocery store or online.
- coconut oil: The coconut oil keeps the muffins moist and also dairy-free. Be sure to follow the directions for using coconut oil, as it can sometimes solidify when mixed with cold ingredients. If you don’t like coconut oil and eat dairy products, you can also use butter.
- maple syrup: We love using natural sweeteners in our baked goods, and maple syrup brings the sweet sweetness here.
- Cinnamon, Nutmeg and Allspice: This spice blend helps evoke the feeling of apple cinnamon oatmeal.
- apples: For extra moisture and a sweet note, the diced apple mix provides the perfect texture.
Do you want another apple muffin? Our apple muffins have a crunchy streusel topping to die for (and there’s a vegan version, too).
This gluten free muffin recipe is…
Vegetarian, gluten free, dairy free and naturally sweetened.
Related: Gluten-free breakfast ideas for everyone | Vegan breakfast ideas
The description
These cozy gluten free muffins are flavorful and slightly sweet, with apples, oatmeal, cinnamon and nutmeg. (They’re dairy-free, too!)
- 1 ½ cups Oatmeal OR rolled oats, processed in a food processor to a flour consistency (see below)
- 1 cup oatmeal
- 1½ teaspoons nutmeg
- 1½ teaspoons Cinammon
- ½ teaspoon pimento
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup refined coconut oil, melted and chilled (substitute butter if desired)
- 1 cup Milk (dairy-free, for dairy-free), room temperature
- 1 egg, room temperature
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup apple cubes (1 medium apple)
- Preheat the oven to 350F. Grease a 12 cup muffin pan.
- For the oatmeal, place 1 ½ cups of oatmeal in a food processor and blend very finely. (Note: DO NOT attempt this with steel-cut oats as they are very different in texture from rolled oats!)
- In a medium bowl, whisk together rolled oats, rolled oats, nutmeg, cinnamon, allspice, baking soda, and kosher salt.
- Melt the coconut oil and cool. Bring the milk and egg to room temperature (so the coconut oil doesn’t set while mixing). In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually add the coconut oil.
- Mix the wet ingredients with the dry ingredients until smooth. Let sit for 10 minutes while the oatmeal rehydrates.
- Meanwhile, dice the apple. After 10 minutes carefully fold the apples into the batter. Then use a ¼ cup spoon to scoop the batter into the prepared muffin pan.
- Bake for 20-25 minutes until risen and golden brown. Store in the refrigerator for up to 1 week or frozen for up to 3 months.
- Category: muffins
- Method: Cooked
- Kitchen: American
Keywords: gluten free, oatmeal, oatmeal muffins, gluten free oatmeal muffins, homemade, easy
Looking for more gluten free recipes?
Many of our gluten-free recipes are made with nutrient-dense whole foods like oatmeal and almond flour. Here are some of our favorite gluten-free recipes:
More muffin recipes
We have many more where they come from! Here are our favorite muffin recipes:
