These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite! A cross between baked oatmeal and oatmeal muffins, if that was a thing!
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A gluten-free, dairy-free version of my Insanely Good Blueberry Oatmeal Muffins.
These are made light by swapping out some of the butter with apple sauce and using less sugar than most muffins would call for. You can swap the brown sugar for coconut sugar, and leftovers freeze and reheat well.
I’ve been craving these muffins, which I’ve made so many times before with wheat flour, but I wanted to create a gluten-free version so I could share them with my aunt. I thought it would be as simple as swapping out the flour for gluten-free flour, but after testing them out, they needed a little extra flour, so I figured I would share this as a new post. The nutritional info is also slightly different because of the extra flour. If you don’t need to make them gluten-free, I suggest you use these directions instead.
Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins
Ingredients
- 1 1/2 cups quick gluten free oats
- 1 cup unsweetened almond milk
- 1/2 cup brown sugar, packed
- 2 tbsp honey
- 1/2 cup unsweetened applesauce
- 2 large egg whites
- 1 tbsp coconut or canola oil
- 1 tsp vanilla extract
- 2/3 cup Bobs Red Mill Gluten Free All Purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- baking spray
Instructions
- Preheat oven to 400°F. Line a muffin tin with liners and lightly spray with oil.
- Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
- In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
- In a third bowl combine flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well.
- Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!
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6 stars
Thank you Stuart!
Hello,
do you have to use “quick” oats or can you use regular
Thank you & can’t wait to try!
regular works
Would these work without the vanilla extract?
These were so good!!! We aren’t gluten free or dairy free but I saved this recipe by accident and I had some gluten free bread flour so I made them yesterday for this morning’s breakfast. I heated mine in the air fryer and my son ate his cold. Totally delicious! It made about 14 actually so calories and points a little bit lower. But they were perfect for our breakfast and we froze the rest for another quick morning.
Wow very good . These tasted so much better than I anticipated.
These came out perfect! I used the Bob’s Red Mill 1 to 1 Gluten Free Baking Mix and they have a great texture. They are not super sweet, but lightly sweet and delicious!
Three of the four of us are gluten free and so I gave this recipe a try. I’m so glad I did since it was fantastic. It’s a great way to use up blueberries before they go bad since we usually have most of the other ingredients on hand.
Love this! Do you think adding some seeds to the batch for some extra fiber would mess anything up?