Gluten Free Oatmeal Muffins Recipe

by Carol Kicinski on September 19, 2016

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Like a big healthy bowl of oatmeal, these gluten free muffins are a great way to start your day.

I like my muffins the way I like my oatmeal, filled with dried apricots and cherries, but you can change up the recipe to suit your own personal desires. Instead of the dried fruit, try upping the cinnamon and adding chopped apples. Or you can throw in some diced bananas, raisins, chopped nuts or even chocolate chips!

These muffins are pretty low in fat, which is a good thing but it also means that the batter has a tendency to stick to paper cupcake liners sometimes. If this bothers you, bake them in a silicone cupcake pan or a very well-greased baking tin with no liners.

To make these dairy free, make dairy free buttermilk by stirring 1 tablespoon of white vinegar or lemon juice into the dairy free milk of your choice and let sit for 5 minutes.

I usually make these muffins with Wholesome! organic light brown sugar but their coconut palm sugar works equally well.

Easy gluten free oatmeal muffins with dried apricots and cherries

Gluten Free Oatmeal Muffins Recipe


1 cup low-fat buttermilk
1 cup certified gluten free oats
1 cup all-purpose gluten free flour blend
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
½ cup Wholesome! organic light brown sugar, packed
¾ cup unsweetened applesauce
1 large egg
1 teaspoon pure vanilla extract
2/3 cup dried apricots, chopped
2/3 cup dried cherries, chopped


Preheat oven to 350 degrees. Line 16 standard-sized muffin cups with paper cupcake liners or grease the pans well.

In a medium mixing bowl, stir the buttermilk and oats together and let sit at least 5 minutes or up to 1 hour; the longer it sits, the moister the muffins.

In another mixing bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar. Add the applesauce, egg, vanilla, and the oats mixture and stir well.

Mix together the apricots and cherries. Take out a large handful and set aside for the tops of the muffins. Stir the rest of the chopped fruit into the batter. Divide the batter among the prepared muffin cups and top with the reserved chopped fruit.

Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes. Serve warm. The muffins can be made ahead and reheated in the microwave, if desired.


A gluten free recipe that makes 16 muffins

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Categories:    Breakfast & Brunch

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