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

Gluten-Free, Dairy-Free, Blueberry Oatmeal Muffins

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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

4.66 from 32 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:

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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!

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

  1. Great recipe, thank you. I modified a bit to make it vegan and lower sugar. Omitted egg whites and added 3 T of Egg Replacer and swapped Honey for Maple Syrup. I omitted the brown sugar and added a smashed banana.

  2. Second time I’ve made these and the first time I substituted white sugar for brown and used maple syrup instead of honey which made them not very sweet. Recipe version is much better!  Took me awhile to get used to the heavy oat flavor and texture but it’s grown on me and I’m excited to try them with pumpkin or banana. 

  3. I can’t lie, I was quite impressed with how good these blueberry muffins came out. I followed the recipe to a T, but at the end the batter seemed so liquidy so I added just less than 1/4 cup more of GF all purpose flour (I used King Arthur’s, not Bob’s red Mill). Note, this recipe calls for the gluten free all purpose flour, not the one to one. There is a difference. I think they came out perfectly. Some people were saying that they were not sweet enough, I thought they were plenty sweet but I think it has to do with the fact that my blueberries were super sweet. Definitely recommend this recipe. I plan on freezing them by wrapping each one in plastic wrap tightly so I can take them out one at a time rather than stuffing my face with them now. I may even make a second batch!

  4. merci from Montréal ! my son has cancer,and I love cooking healthy for him.
    I did double recipe -using 1 cup of blueberries ,one cup of raspberries.

  5. Avatar photo
    Elizabeth Essex

    When I made this recipe I found it tasted really delicious , but I found the texture a bit soggy . I’m going to make them again by decreasing the amount of oats , milk and applesauce and increasing the flour

  6. Has anyone tried adding some protein powder to this recipe? I need some good tasting but higher protein snacks and would love to adapt this recipe for that. Just not sure if it would work. 

  7. They are really good! They aren’t that sweet so if you make them don’t expect them to be sweet

  8. If I wanted to make these banana – would it work to eliminate the apple sauce (and blueberries) and just replace with mashed banana? My 2 year old loves this blueberry version – and now he’s asked for other flavors…Including watermelon – but I’ve had to explain that it just won’t work! 🙂 I know he’d love some banana/peanut butter ones. We like the texture of the oats!

    1. I haven’t tried, but I think that would work fine. I know you said you like the texture with the oats, but I also have this recipe– https://www.skinnytaste.com/low-fat-peanut-butter-banana-muffins/ if you want to try those as well!