By:Melissa Erdelac· About:· Updated:
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Prepare a batch of oat muffinsclear and smooth, you won't believe they containwithout flourand they are naturallydoes not contain gluten! Gluten Free Oat Muffins Get Togethereffortlessly in the blenderand can be loaded with chocolate chips, blueberries, or your favorite toppings.
gluten free and flour free oat muffins!
The oatmeal muffin recipe was inspired by my growing love ofoatmeal recipesand doing mineoatmeal. Like the recipe he was inspired by,Oatmeal Pumpkin MuffinsmiOat bread, this gluten-free muffin is flourless and ready in minutes, using just a blender!
Using ground oats in oatmeal is not only a helpful hack for gluten-free baking, but it adds a healthy, nutty flavor as well as a protein and fiber boost. AsOatmeal Cookiesmibanana bread with oatsYou can't beat how easy it is to make homemade oatmeal in seconds for recipes!
Simply use a blender or food processor to mix the oats into oats in seconds. Add remaining ingredients, process a few more seconds, pour into muffin tins, and bake. It only requires a few minutes of effort and no flour!
Ingredients needed
Oatmeal muffins use affordable ingredients, many of which are in your kitchen. Usually I havehome made yogurton hand, but if you're looking for a dairy-free recipe, you can also substitute unsweetened applesauce.
- Oats – These are used first to mix into the flour and then blended in last for a stronger texture. For gluten-free bagels, use certified gluten-free oats.
- Brown sugar – adapt the amount for a low sugar recipe or use your favorite raw sugar.
- baking powder
- Sodium bicarbonate
- cinnamon powder
- Sal
- Yogurt: For a dairy-free substitute, the same amount of unsweetened applesauce.
- egg
- Canola oil or coconut oil
- Milk or non-dairy substitute
- Vanilla extract
How to make oatmeal muffins recipe
(Observation:This is a step by step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)
- Make oats by placing 2 cups of oats in a blender or food processor. Blend the oats until they become a fine, powdery flour, about 30 seconds to 1 minute.
- To the oats, add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk, oil, and egg. Mix well.
- Add the remaining oats to the blender. Pulse 2-3 times, until combined but not finely ground. Add any optional mix-ins, such as chocolate chips, blueberries, raspberries, or chopped banana.
- Divide batter among prepared muffin cups. Bake for 17-20 minutes at 350ºF, turning halfway. Muffins are done when the top is set and a toothpick inserted into the center comes out clean.
What kind of muffins can I make with this recipe?
- Oatmeal Chocolate Chip Muffins– Mix a cup of chocolate chips. I like to use a mix of semisweet and mini fries with more fries sprinkled on top for a true bakery muffin!
- Oatmeal Muffins– Add 1 1/2 cups of blueberries, raspberries, blackberries, or a mix after mixing the batter.
- Banana Noz– To make banana oatmeal muffins, replace the oil with a banana puree or add 1 cup chopped banana and 1/2 cup walnuts to the batter.
- Oatmeal Apple Muffins– Replace the yogurt in the recipe with an equal amount of unsweetened applesauce and add 1 cup of grated apple after mixing the batter. The dough will contain a little more moisture, so you may need to bake it for an extra 1-2 minutes. Alternatively, follow thisApple muffinsrecipe, substituting flour for gluten-free flour.
FREQUENT QUESTIONS
How do I make oatmeal at home?
Dooatmeal, add as much oat flour as needed until it becomes a fine, powdery flour, about 30 seconds - 1 minute. Check that there are no larger oat flakes left, and if so, mix again. You can use plain oats or quick-cooking oats, but use certified gluten-free oats to ensure they don't contain any wheat contaminants.
Can I make these muffins without milk?
Yes. To make dairy-free oatmeal muffins, replace the yogurt in the recipe with an equal amount of unsweetened applesauce and the milk with your preferred dairy-free substitute, such as oat or almond milk. The dough will contain a little more moisture, so you may need to bake it for an extra 1-2 minutes.
What is the best way to store and/or freeze?
Once cooled, store oatmeal muffins in an airtight container for up to 2 days at room temperature. For longer storage, I recommend freezing in a gallon size ziplock freezer bag and thawing as needed.
Why did my dough get so thick before baking?
For best results, make sure mixtures are ready before mixing and bake immediately. As the dough sets, the oats absorb the moisture, forming a muffin that is more hard and dense than light and fluffy.
Do I need a blender for this recipe?
No, but you will have to buyoatmeal. First mix the dry ingredients in a large bowl: oat flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, mix brown sugar, yogurt, egg, milk, oil, and vanilla. Add liquid ingredients to dry ingredients, mix well. Add the remaining 3/4 cup oats and any mixture. Pour into prepared muffin tin and bake as directed.
Click here for the web story step by step instructions for this recipe!
More gluten-free muffin recipes
- Fluffy Gluten Free Banana Muffins
- Chocolate Muffins With Almond Flour
- gluten free pumpkin muffinswith cream cheese frosting
- Banana Muffins with Almond Flour
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Prepare a batch of oat muffinsclear and smooth, you won't believe they containwithout flourand they are naturallydoes not contain gluten! Gluten Free Oat Muffins Get Togethereffortlessly in the blenderand can be loaded with chocolate chips, blueberries, or your favorite toppings.
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PrintPinto evaluate
Setup time:5 minutes
Time to cook:50 minutes
Total time:55 minutes
Servings:12
Author:Melissa Erdelac
Ingredients
- 2 cups oatmeal (same as 2 cups of old-fashioned oats mixed with flour)
- ½ cup light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon powder
- ½ teaspoon sodium bicarbonate
- ¼ teaspoon sal
- 1 teaspoon vanilla extract
- ½ cup plain yogurt (see recipe notes for dairy-free substitution)
- ½ cup leite (or non-dairy milk)
- ¼ cup Canola oil
- 1 big egg
- ¾ cup old fashioned oat flakes (use certified gluten-free oats)
- (optional mixes) 1 cup chocolate chips, 1 ½ cup berries, ¾ cup chopped nuts or coconut
american costume–Metric
Instructions
Preheat oven to 350ºF. Lightly grease muffin cups or line with muffin paper. The batter will make 12 muffins without toppings and up to 15 muffins with toppings.
Make oats by placing 2 cups of oats in a blender or food processor. Blend the oats until they become a fine, powdery flour, about 30 seconds to 1 minute.
2 cups of oatmeal
To the oats, add the brown sugar, baking powder, cinnamon, baking soda, salt, vanilla extract, yogurt, milk, oil, and egg. Mix well, scraping down the sides halfway. The dough will be thin.
½ cup light brown sugar,1 teaspoon baking powder,1 teaspoon of cinnamon powder,½ teaspoon of baking soda,¼ teaspoon of salt,1 teaspoon of vanilla extract,½ cup of natural yogurt,½ cup of milk,¼ cup canola oil,1 large egg
Add the remaining ¾ cup oats to the blender. Pulse 2-3 times, until combined but not finely ground. Add any optional plugins.
¾ cup old fashioned rolled oats,(optional toppings) 1 cup chocolate chips, 1 ½ cup berries, ¾ cup chopped nuts or coconut
Immediately divide batter among prepared muffin cups (batter will thicken as it sits). Bake for 17-20 minutes, turning halfway. Muffins are done when the top is set and a toothpick inserted into the center comes out clean.
Let cool in the muffin pan for 5 minutes, then turn out onto a wire rack to cool completely before storing in an airtight container.
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recipe notes
FREQUENT QUESTIONS
Can I make these muffins without milk?
Yes. To make dairy-free oatmeal muffins, replace the yogurt in the recipe with an equal amount of unsweetened applesauce and the milk with your preferred dairy-free substitute, such as oat or almond milk. The dough will contain a little more moisture, so you may need to bake it for an extra 1-2 minutes.
What is the best way to store and/or freeze?
Once cooled, store oatmeal muffins in an airtight container for up to 2 days at room temperature. For longer storage, I recommend freezing in a gallon size ziplock freezer bag and thawing as needed.
Why did my dough get so thick before baking?
For best results, make sure mixtures are ready before mixing and bake immediately. As the dough sets, the oats absorb the moisture, forming a muffin that is more hard and dense than light and fluffy.
Do I need a blender for this recipe?
No, but you will have to buyoatmeal. First mix the dry ingredients in a large bowl: oat flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, mix brown sugar, yogurt, egg, milk, oil, and vanilla. Add liquid ingredients to dry ingredients, mix well. Add the remaining 3/4 cup oats and any mixture. Pour into prepared muffin tin and bake as directed.
Nutrition
Calories:193kcal|Carbohydrates:27gram|Protein:5gram|Gordo:8gram|Saturated fat:1gram|Polyunsaturated fat:2gram|monosaturated fat:4gram|Trans fat:1gram|Cholesterol:15milligrams|Sodium:115milligrams|Potassium:175milligrams|Fiber:2gram|Sugar:10gram|Vitamin A:50user interface|Vitamin C:1milligrams|Soccer:64milligrams|Ferro:1milligrams
Course:Pan, pan sin gluten
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