Gluten-Free Oatmeal Muffins

These gluten-free oatmeal muffins are soft, tender, and lightly sweet, with a delicious texture from old-fashioned rolled oats. Made with a few simple ingredients, these muffins are also a great base for different toppings and add-ins.

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Easy gluten-free muffin with oats

If you’re looking for an easy gluten-free muffin recipe that doesn’t require complicated ingredients, these oatmeal muffins are a great choice. The oats add a delicious texture and a subtle nutty flavor, while the tender crumb makes these muffins perfect as a snack or breakfast. Plus, they freeze wonderfully!

Made with gluten-free oats and a few simple ingredients, these muffins are a great option when you want a homemade gluten-free bake. If you love baking with oats, you might also enjoy these Gluten-Free Oatmeal Raisin Cookies, which are soft and chewy with lightly crisp edges and plenty of raisins.

What goes in: ingredient notes

Some NOTES about the main ingredients of this oatmeal muffins recipe:

• Oats: Gluten-free old-fashioned rolled oats rather than quick oats for the best texture.
• Flour: gluten-free all-purpose flour blend.
• Sugar: white granulated sugar. You can also use brown sugar.
• Egg: A room-temperature egg is better.
• Oil: natural oil, like sunflower oil.
• Milk: whole milk for the best flavor and consistency.

How to make Gluten-Free 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, but don’t overmix.

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.

Store the muffins in an airtight 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).

Good to know: baking tips

• Oats: use gluten-free old-fashioned rolled oats.
• Don’t overmix the batter. Once the wet and dry ingredients are combined, mix just until incorporated. Overmixing can make gluten-free muffins dense.
• Don’t overbake. Start checking the muffins toward the end of the baking time. They’re ready when a toothpick inserted in the center comes out clean.
• Let them cool before removing them to a cooling rack.

Make it your own: optional add-ins

This recipe is a basic muffin recipe, and you can customise it 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.

You might wonder: FAQ

Can I use quick oats instead of rolled oats? Yes, you can use quick oats instead of rolled oats, but the texture may be different. Old-fashioned rolled oats give these simple muffins a more substantial oatmeal texture.

Why are my gluten-free oatmeal muffins dry? This can happen when the muffins are overbaked or when the flour and oats aren’t measured correctly. Bake them just until they are set, and a toothpick inserted into the center comes out clean.

For more easy gluten-free recipes

• Chocolate peanut butter muffins (1-bowl)
• Oatmeal raisin cookies
• Banana buckwheat muffins
• Oatmeal peanut butter cookies
• Berry lemon muffins

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