These savory gluten free oatmeal muffins are made healthier with almond butter. The muffins are hearty, filling, and a great start to any day!
Gluten Free Oatmeal Muffins
Every now and then I get a craving for oatmeal. The warm summer weather doesn’t lend itself to hot oatmeal, but these almond butter oatmeal muffins really hit the spot.
Quick breakfast options during the week are a must for us. This recipe is a great option to make ahead and enjoy any time.
I bake the muffins on the weekend and store them in packs of two in the freezer. Whenever the oatmeal craving hits, I take a pack of muffins out of the freezer and let them thaw in the fridge overnight. In the morning, paired with fruit, they’re a great start to the day.
Instead of sweet, these oatmeal muffins are savory. They’re hearty, filling, and have enough staying power to get you through until lunch.
(This post contains affiliate links. Read my disclosure policy here.)Is Oatmeal Gluten Free?
Pure oats are gluten free, but most packaged oats have the potential of cross-contamination. If the oats are processed in a facility that also processes wheat, barley, and rye, it’s possible the oats are no longer free of gluten. For more information see, The Oat-Conundrum: Are Oats Gluten-Free?
As someone with Celiac disease, I'm always careful when using oats in a recipe. Many people with gluten-intolerance can enjoy regular oats without any problem, but I use certified gluten free oats in this muffin recipe.
If you’re not a fan of oats, try these Easy Gluten Free Blueberry Muffins, or Gluten Free Banana Muffins. Both of these recipes are easy to make and completely oat free.
How to Make Gluten Free Oatmeal Muffins
- Preheat oven to 400 degrees and lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups.
- Place 1 cup oats in blender or food processor and process until oats are finely ground (photo 1). (Skip this step if you're using quick cooking oats.)
- In large mixing bowl, whisk together ground oats, remaining 2 cups oats, flour, baking powder and salt until combined (photos 2&3).
- In small bowl combine milk, honey, almond butter, oil and egg and beat well (photo 4).
- Add milk and egg mixture to dry ingredients and stir until dry ingredients are moistened (photos 5&6).
- Transfer the batter to the prepared muffin pan.
- Sprinkle almonds and 1 tablespoon of oats over the top of the muffins, pressing lightly into batter.
- Bake 15 to 18 minutes until golden brown and a wooden pick inserted in the middle of a muffin comes out clean.
- Allow the muffins to cool in the pan, on a wire rack, for 5 minutes. Remove the muffins from the pan to finish cooling.
Gluten Free Flour
Make sure to use a good quality all-purpose gluten free flour when making this oatmeal muffin recipe. I always use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum helps to hold the muffins together. In traditional baking, the gluten in all-purpose flour acts as the binding agent for the baked good. Gluten free baking requires a replacement for the binding agent and that’s where xanthan gum comes in.
Your results may vary depending on the gluten free flour you use. I haven’t tried using almond flour or coconut flour with this gluten free oatmeal muffin recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the canister or bag can give you more flour than needed in the recipe.
How Long Will the Muffins Stay Fresh?
These muffins will keep, stored in an airtight container, for 3-4 days. You can also freeze the muffins, in a freezer safe container, for up to 2 months.
Easy Almond Butter Oatmeal Muffins
There aren’t any fancy flavor combinations here. These are just savory muffins that have staying power. If you prefer savory over sweet, give these gluten free oatmeal muffins with almond butter a try. I know you’ll be glad you did. Happy Baking!
More Gluten Free Muffins Recipes To Try!
- Gluten Free Cinnamon Banana Muffins
- Gluten Free Banana Blueberry Muffins
- Triple Berry Gluten Free Muffins
- Healthy Quinoa Banana and Strawberry Muffins
- Gluten Free Chocolate Chip Banana Muffins
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Almond Butter Oatmeal Muffins
Ingredients
- 3 cups plus 1 tablespoon quick or old fashioned oats (certified gluten free)
- ½ cup gluten free flour blend
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup unsweetened almond milk
- 3 tablespoons honey
- ¼ cup almond butter (no-stir)
- 1 tablespoon canola oil
- 1 large egg, beaten
- 1 ½ tablespoons sliced almonds
Instructions
- Preheat oven to 400 degrees.
- Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups.
- Place 1 cup oats in blender or food processor and process until oats are finely ground. (Skip this step if you're using quick cooking oats.)
- In large mixing bowl, whisk together ground oats, remaining 2 cups oats, flour, baking powder and salt until combined.
- In small bowl combine milk, honey, almond butter, oil and egg and beat well.
- Add milk and egg mixture to dry ingredients and stir until dry ingredients are moistened.
- Transfer the batter to the prepared muffin cups.
- Sprinkle with remaining 1 tablespoon of oats almonds, pressing lightly into batter.
- Bake 15 to 18 minutes until golden brown and a wooden pick inserted in the middle of a muffin comes out clean.
- Cool muffins in pan on wire rack 5 minutes. Remove from pan.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This recipe was first published in 2017, but was published again in 2020 to include updated images, step by step instructions, and nutritional information.
Sherry Vaughn says
my daughter doesn't like to eat breakfast when she first gets up. But we have days we have to be out the door fairly early. These are perfect for throwing in the freezer and grabbing on our run to the car. Thank you for sharing this one!