Skinnytaste > Baked Breads and Cakes > Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

This post may contain affiliate links. Read my disclosure policy.

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!

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!

A gluten-free, dairy-free version of my Insanely Good Blueberry Oatmeal Muffins.

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!

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.

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!

Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

4.67 from 33 votes
5
Cals:148
Protein:3
Carbs:32.5
Fat:2.5
These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!
Course: Breakfast, Brunch
Cuisine: American
These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!
Prep: 35 mins
Cook: 25 mins
Total: 1 hr
Yield: 12 servings
Serving Size: 1 muffin

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!!

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Nutrition

Serving: 1 muffin, Calories: 148 kcal, Carbohydrates: 32.5 g, Protein: 3 g, Fat: 2.5 g, Saturated Fat: 0.2 g, Sodium: 168.5 mg, Fiber: 2.5 g, Sugar: 18 g

Categories:

These Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins are insanely good. So moist, and lightly sweetened, studded with blueberries in every bite!

Rate and review this recipe!

Your email address will not be published. Required fields are marked *

Rate this Recipe:




132 comments on “Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins”

  1. These muffins were really good!
    I made some substitutions based on what I had and I think it worked 🙂
    I used cows milk instead of almond as that’s what we drink. I also didn’t have any brown sugar left so I used the coconut palm sugar 1:1 but slightly less than 1/4 cup. 
    I also was making these for my toddler so used “just add water” kind of baby oatmeal cereal for added iron.  
    Finally I had frozen blueberries. I think that’s what made me have to cook them a bit longer. 
    I made mini muffins. Cooked for 20 minutes. 
    Next time I’ll try a bit less than 1 cup milk,

    Loved them!

  2. Excellent! I will use silicone liners in the future as these stick to paper liners really badly even with a heavy dose of cooking spray.

  3. Really good. Sprayed the liners, but still stuck pretty badly. I’ll be more diligent next time. A keeper!!

  4. Avatar photo
    Tamara Bennett

    These are so moist and yummy!  Easy to make, too.  Love the recipes that I have tried.  You have a great website!

  5. My muffins look amazing, but they’ve been in the oven for about a half hour and are still failing the toothpick test! Is the toothpick supposed to be completely clean? Or are they supposed to be gooey? 

  6. I just made these using 2 ripe mashed bananas in place of the applesauce. Really good! I got 14 muffins.

  7. Avatar photo
    Erin Appleby

    Excellent! My kids and husband could not save any for the next day. I like how the oats were soaked in milk. I will use that for other recipes. 

  8. These are the best GF muffins I have ever had.  I have had Celiac for 10 years, and I love muffins.

    I used King Arthurs GF flour instead of Bob’s Red Mill, and regular 2% milk.

    Finally, a moist muffin.   It is going to be hard to not eat them all this afternoon.

  9. Ridiculously delicious and oh so moist! (I thought I had applesauce but I didn’t, so I had to use EVOO instead.)

  10. I recently began cooking gluten free for my daughter and I found these muffins to be delicious and the whole family enjoyed them!  I added in a few fresh raspberries too which were a nice pairing with the blueberries.  Thanks, Gina!

  11. Could you use Agave instead of honey? I want to give the muffins to my daughters who aren’t quite one yet and can’t have honey. =)

  12. These are very moist and lightly sweetened so perfect for breakfast. However I feel like there’s is a weird aftertaste. Could it be the flour? I used what was recommended but I’m also new to gluten free diet. Any suggestions to get rid of this? 

      1. I also consider eggs to be dairy. ,To substitute egg I used firm tofu, 1/4 cup equals 1 egg so I used 1/2 cup, & made it smooth by putting in my food processor before adding to other wet ingredients.. Tofu has worked well for me replacing egg in almond flour recipes & I was happy how it worked in these muffins.

  13. I made these muffins about a month ago. They are delicious. I’m thinking about adding strawberries instead of blueberries because I don’t have blueberries at home. I hope the muffins will turn out just as amazing!