Easy Muffins with Oats (Gluten-Free)
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.
Ingredients
- 1 and ½ cups gluten-free all-purpose flour
- 1 cup gluten-free old-fashioned rolled oats
- 2 teaspoons 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, but don't overmix.
- Bake for 30 minutes. To check 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.
Notes
Store the muffins covered 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.