Oatmeal Muffins [Easy + Customizable]

Swap out regular flour for these healthy and customizable Oatmeal Muffins. Made with whole grain oatmeal, unrefined sugar and dairy-free ingredients for a muffin recipe the whole family will love.

I’ve been on the oatmeal train for years. I used to be primarily gluten free and have found that oatmeal really is the best substitute for regular all-purpose flour in my baked goods and dessert recipes.

When finely ground, it has a similar texture to all-purpose flour, but actually has slightly more sweetness. It’s also a whole grain, high in fiber, and cheaper than other gluten-free flours like almond flour or coconut flour.

These oatmeal muffins are the perfect base for your gluten free muffin recipe. They can be easily customized to include your favorite add-ins, so be sure to check out the flavor variations below!

Ingredients Oatmeal Muffins:

• oatmeal – You can use store bought ones or grind your own in a high speed blender (use old fashioned oatmeal or quick cook oatmeal, NOT steel cut oatmeal).
• coconut palm sugar – or brown sugar or other granulated sugar
• baking powder + baking powder – helps the muffins to rise.
• Cinammon – the perfect spice pairing for these muffins.
• applesauce – you can substitute canned pumpkin or mashed bananas.
• Almond milk – Feel free to dip into any other type of milk.
• coconut oil – this adds moisture.
• big egg – helps to tie the muffin together.
• vanilla extract – a flavor enhancer.
• Optional add-ins– Chocolate chips, blueberries, raisins etc…

What is oatmeal?

Oatmeal is basically just ground oatmeal. You can buy pre-ground oats at the grocery store or even make oatmeal at home. Making oatmeal is super easy. Simply add your rolled oats to your blender and blend until you have a fine flour consistency. I use my Vitamix which does the trick really well, but any old blender should do the trick.

You can use both rB. Rolled oats or quick-cooking oats. DO NOT use oatmeal as they cannot always be finely ground to a flour necessary for these oatmeal muffins.

How to make oatmeal muffins

STEP 1: COMBINE DRY INGREDIENTS

Mix the oat flour, baking powder, baking soda, cinnamon and salt.

STEP 2: COMBINE WET INGREDIENTS

In a separate bowl, puree applesauce, almond milk, coconut oil, egg, and vanilla. Add the dry mixture to the wet and stir until just combined. Add add-ins of your choice.

STEP 3: BAKING MUFFINS

Preheat oven to 350 degrees F and grease or place liners in a muffin pan. Scoop the batter evenly into 10 cups. Bake for 20-25 minutes. Remove from the oven and let cool for 10 minutes. Remove from the tin and let cool to room temperature on a wire rack.

storage suggestions

On the counter: store in an airtight container on the counter for up to 3 days

In the refrigerator: will keep in an airtight container in the fridge for up to 1 week.

In the freezer: keeps in an airtight ziplock bag or container in the freezer for up to 3 months. Thaw overnight or several hours on the countertop.

flavor variations

There are no limits to the flavor variations of these oatmeal muffins. You can actually add 1/2-1 cup of your favorite blends. Really anything will work, but here are some suggestions:

• Chocolate – 1/2 cup chocolate chips
• peanut butter – 1/4 cup peanut butter – just mix right into the batter! You can also add chocolate chips
• Berry – 1/2-1 cup blueberries or other fresh or frozen berries
• Grated carrot – 1 large carrot for carrot cake muffins
• Grated zucchini – 1 large zucchini for an extra veggie boost (just make sure to squeeze out all the moisture!)
• dried fruit – Use 1/2 cup of what you have on hand.

More Oatmeal Recipes You’ll Love:

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