Wholesome and hearty, these gluten free oatmeal muffins are loaded with chewy oats and contain no eggs or dairy!
These gluten free muffins make a great make ahead breakfast for camping mornings or school days!
My good friend had her birthday today. I thought I would surprise her with some fresh muffins to start off her day with a little love and recognition Tessa style.
I was up WAY too early to accomplish this…..but my loved ones don’t call me Rambo for no reason….very moist and delicious! Next time I will experiment with less fat….. maybe!
Kind of like oatmeal in a muffin form, these muffins are studded with chewy oats and have a lovely cinnamon hue.
Gluten free oatmeal muffin substitutions and ingredient notes:
While I made these allergy friendly by omitting the eggs and the dairy, they COULD be added back in if it works for your family: Here are some notes:
- to use eggs, replace 1/2 cup applesauce with 2 large eggs. Keeping some applesauce in the recipe lends a nice, moist texture to the end product.
- to use some dairy, you could replace the coconut oil with butter.
- I love buttermilk and kefir…especially with oatmeal! You could replace some of the applesauce with an equal amount of one of these as well!
- While I used coconut sugar, you could use any granulated sugar! I recommend at least part brown sugar or coconut sugar for the caramel overtones.
- If you’d like to learn how to make your own oat flour, it’s easy!
Want to change things up? Gluten free banana oatmeal muffins or gluten free oatmeal pumpkin muffins?
In vegan baking, applesauce works great when you have to replace eggs.
In these muffins, you could replace the applesauce with equal amounts of pumpkin or mashed banana! If using pumpkin, you might need a touch more sweetener…to taste.
Creative additions to the gluten free oat muffins:
Delicious just as they are, there also some great ways to add additional textures and flavors:
- add in some diced and peeled apples
- chocolate chips
- fresh blueberries
- chopped nuts
- toasted coconut shreds
- any berry!
Additional recipes using oats:
- These mixed berry oat crumble bars are sure to be delicious!
- When blueberries are in season, these gluten free blueberry crumb bars are amazing!
- Homemade gluten free granola bars are so much better for you! These ones even have hemp!
- You can make these gluten free pumpkin muffins are made entirely in your food processor!
- With whole rolled oats in the mix, this gluten free oatmeal bread is chewy and yummy!
- Tiramisu overnight oats require no cooking and have all the flavor of this popular dessert!
Gluten Free Oatmeal Muffin Recipe:
Drop a comment below if you try these!
Oatmeal Muffins, Gluten Free & Vegan
Ingredients
Dry:
- 1/2 cup gluten free oat flour
- 1/4 cup sorghum flour or teff flour, more oat flour, or brown rice flour
- 6 tablespoons tapioca flour
- 1/2 teaspoon guar gum or xantham gum
- 3 tablespoons ground flax meal or 1.5 tablespoons chia meal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup gluten-free rolled oats regular or quick
Wet:
- 1/2 cup coconut oil, softened or allowed butter
- 3/4 cup palm sugar brown sugar. I replace half the sugar with a stevia equivalent.
- 3/4 cup applesauce they have organic at Costco now!
- 1 large egg 2 teaspoons Ener-G Egg Replacer whisked with 2 tablespoons warm liquid, or 1 tablespoon chia meal mixed with 1/4 cup warm water
Add In Options
- 1 teaspoon cinnamon, 1/2 cup raisins additional option in post above
Instructions
- Preheat oven to 350 degrees.
- In your mixer bowl, place all dry ingredients minus the oatmeal, and mix on low.
- Add your fat in and let it break up for a couple minutes, and increase the speed to mix thoroughly.
- When things look well blended, add in your wet, waiting to add the oats until all is well mixed.
- Add in raisins and cinnamon if desired, or any of the add ins mentioned in post above.
- Pour batter into greased muffin tin, filling cups 2/3 full.
- Bake for 18-20 minutes until tops just done.
Nutrition
Calories: 201kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 8gCholesterol: 16mgSodium: 99mgPotassium: 116mgFiber: 2gSugar: 8gVitamin A: 27IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
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These were incredible! I used oatmeal packets in place of the whole oats, because I’m all out of regular oats.
I also used 1/4 coconut sugar and about 3/4 tsp stevia extract.
My boys devoured them in about 5 minutes.
So glad you and your boys liked them Martha!
In the directions it mentions margarine. It is says shortening or butter in the ingredients. I am sure you don’t use margarine.
I made these this morning and they were delicious! I used teff, and used baking soda/cream of tartar as a baking powder substitute.
Thanks for letting me know Mary Jo, I always appreciate feedback!!
Does that say 4 cups applesauce or 1/4 cup applesauce? It’s cut off on my phone. 🙂
3/4 Robyn!
I set out to make these in my Sat. morning foggy state and quickly realized after having part of the ingredients together that I didn't have sorghum flour or applesauce! I improvised by substituting the sorghum with 1/8c. more oat flour and 1/8 c. more tapioca. For the applesauce, I had some ripe pears on hand that I peeled and microwaved for 2 min. before throwing in to the mixer. The muffins turned out fabulous!!! Also- I threw in huckleberries for 1/2 the batch and choc. chips for the other 1/2…both awesome. 🙂