Gluten-Free Oatmeal Muffins
This is an easy recipe for a GF muffin that is perfect for breakfast, a snack, or just because. It requires simple ingredients and only 10 minutes to prepare. It’s a good base recipe; you can customize it with your favorite toppings.
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About this easy GF muffin with oats
These GF muffins are made with simple ingredients you probably have at home and take 15 minutes to get together. They’re perfect as a snack, breakfast, or just because. For more GF oats breakfast recipes, you can’t miss these amazing oatmeal peanut butter cookies.
They’re soft and moist, and whether you prefer them plain or with add-ins like berries, chocolate chips, or nuts, these muffins are easy to make and a great way to use pantry staples. They’re also freezer-friendly.
Ingredients
The main ingredients of the recipe are:
- Oats: Gluten-free old-fashioned rolled oats.
- Sugar: white granulated sugar. You can also use brown sugar.
- Egg: room temperature egg is better.
- Oil: sunflower oil, but coconut oil should work well.
How to make simple GF Oatmeal Muffins
Preheat oven to 350°F (180°C). Line 12 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 and mix.
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.
Optional add-ins
This recipe is a basic muffin recipe, and you can customise them to your taste:
- Chocolate chips: for a more indulgent muffin version.
- Raisins: perfect for breakfast or snack muffins.
- Dried fruits: to add crunchiness.
- Fruits: like blueberries, raspberries, pears, and so on.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days, or 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°F).
For more gluten-free baking recipes
- Chocolate peanut butter muffins (1-bowl)
- Oatmeal raisin cookies
- Vanilla cake (with chocolate ganache)
- Banana buckwheat muffins
- Oatmeal peanut butter cookies
- Berry lemon muffins
Easy Gluten-Free Muffins With Oats
Ingredients
- 1 and 1/2 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 12 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 and mix.
- 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 muffin; it should come out clean, with no streaks of batter.
- Let cool before removing.