Easy Gluten-Free Oatmeal Muffins (Dairy-Free) Recipe
These Easy Gluten-Free Oatmeal Muffins are a delicious and wholesome treat perfect for breakfast or a snack. Made with gluten-free flours and dairy-free almond milk, they cater to those with dietary restrictions without sacrificing flavor. Flavored with warm cinnamon and topped with rolled oats for a delightful crunch, these muffins are moist, tender, and easy to prepare in under an hour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1 cup sunflower oil
- 3/4 cup sugar
- 4 large eggs
- 1 cup unsweetened almond milk
Dry Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup gluten-free oat flour
- 2 1/2 teaspoons baking powder
- pinch of salt
- ¾ cup gluten-free old-fashioned rolled oats, plus more for sprinkling on top
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Grease: Preheat your oven to 350°F (175°C) and line a regular muffin tin with paper muffin liners to prevent sticking and ease cleanup.
- Beat Oil and Sugar: In a large mixing bowl, beat together the sunflower oil and sugar until well combined, creating a smooth base mixture.
- Add Eggs and Milk: Crack in the eggs and pour the unsweetened almond milk. Mix thoroughly until the mixture is uniform and pale yellow.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the gluten-free all-purpose flour, gluten-free oat flour, baking powder, salt, rolled oats, and ground cinnamon to ensure even distribution of leavening and spices.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture. Stir well until a consistent batter forms without overmixing.
- Transfer Batter to Muffin Tin: Evenly divide the batter among the prepared muffin liners, filling each about three-quarters full. Sprinkle additional rolled oats on top of each muffin for added texture and visual appeal.
- Bake Until Golden: Place the muffin tin in the oven and bake for 30 to 35 minutes. The muffins should turn golden brown on top. Insert a toothpick into the center of a muffin; if it comes out clean, they are done.
- Cool and Enjoy: Allow the muffins to cool in the tin for at least 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure to use gluten-free labeled oats and flours to keep the recipe entirely gluten-free.
- For a dairy-free option, substitute regular milk with any plant-based milk like almond, soy, or oat milk as used here.
- If you prefer a less sweet version, reduce the sugar to 1/2 cup.
- These muffins keep well at room temperature for up to 2 days or can be frozen for up to 3 months.
- Adding chopped nuts or dried fruit can provide extra texture and flavor variation.
