Gluten Free Hearty Oatmeal Muffins
Start your day with these Gluten-Free Hearty Oatmeal Muffins, a wholesome and satisfying breakfast or snack option that's full of nutritious ingredients. Made with gluten-free rolled oats, ripe bananas, and a hint of cinnamon, these muffins are naturally sweetened with pure maple syrup and can be customized with optional add-ins like crunchy nuts or chewy dried cranberries. Perfectly moist and packed with fiber, these muffins are dairy-free, making them ideal for those with dietary restrictions. Quick to prepare in just 15 minutes and baked to fluffy perfection, they’re a healthy, grab-and-go option that stays fresh for days. Whether paired with a cup of coffee or enjoyed on their own, these hearty oatmeal muffins are sure to become a gluten-free favorite.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free rolled oats
- 1 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 cup Mashed ripe banana
- 2 large Eggs
- 0.5 cup Unsweetened almond milk (or any dairy-free milk)
- 0.25 cup Coconut oil, melted
- 0.25 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped nuts (optional, e.g., walnuts or almonds)
- 0.5 cup Dried cranberries or raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
In a large mixing bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, baking powder, cinnamon, and salt. Stir until evenly mixed.
In a separate medium bowl, whisk together the mashed banana, eggs, almond milk, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Do not overmix.
If using, fold in the chopped nuts and dried cranberries or raisins for added texture and flavor.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Smooth the tops gently with the back of a spoon if necessary.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 57.2 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 31.0 g | 111% | |
| Total Sugars | 129.1 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 502 mg | 39% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
