Gluten-Free Oatmeal Muffins
Super easy recipe for Gluten-Free Oatmeal Muffins. It takes only 10 minutes to bring all the ingredients together! They’re a good base and they pair well with many toppings.
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About this recipe
This recipe is super easy to make, it takes 15 minutes to bring all the ingredients together, a sibling to this GF chocolate muffins.
These gluten-free oatmeal muffins take simple ingredients and no particular equipment. They also pair well with many different toppings: chocolate, buttercream, nuts, and so on.
This kind of muffin is perfect to eat in the mid-morning, snack, or at any time of the day because it’s very soft and tasty. They also freeze very well.
Ingredients
The main ingredients of the recipe are:
- Brown Rice Flour is the main flour of the muffin.
- Gluten-free old-fashioned rolled oats
- Sugar: white granulated sugar. You can also use brown sugar.
- Baking Powder: for the muffins to grow.
- Salt: enhance flavors.
- Egg: room temperature egg is better.
- Vanilla Extract: add flavor.
- Milk: you can try to use almond milk.
- Oil: I used sunflower oil but coconut oil should work well.
How to make GF Oatmeal Muffins
Preheat oven to 350°F (180°C).
Line 10 muffin cups with liners and lightly grease them.
Whisk together gluten-free all-purpose flour, GF old-fashioned rolled oats, baking powder, and salt in a medium bowl.
In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean, with no streaks of batter.
Let cool before removing.
Variations
- Milk: you can replace the milk with vegetable milk.
- Oil: coconut oil should work well.
- Toppings: you can add the muffins chocolate, nuts, almonds, and so on. Or you can top them with buttercream, chocolate ganache, or frosting.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the refrigerator for up to 5 days.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
For more related recipes
- Chocolate peanut butter muffins (1-bowl)
- Blueberry muffins
- Vanilla cake (with chocolate ganache)
- Banana muffins (with buckwheat flour)
- Berry lemon muffins
Gluten-Free Oatmeal Muffins
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoon baking powder
- Pinch of salt
- 1 egg room temperature
- ½ cup granulated sugar
- ½ cup oil
- ½ teaspoon Vanilla extract
- ¾ cup milk
Instructions
- Preheat the oven to 350°F (180°C).
- Line 10 muffin cups with liners and lightly grease them.
- Whisk together gluten-free all-purpose flour, GF old-fashioned rolled oats, baking powder, and salt in a medium bowl.
- In another bowl beat the egg with the sugar. Add the oil and vanilla extract.
- Add the wet ingredients to the dry ones along with the milk. Mix until well incorporated.
- Bake for 30 minutes. To know if it's ready insert a toothpick into the center of the loaf cake, it should come out clean, with no streaks of batter.
- Let cool before removing.
