Oatmeal Muffins [Gluten Free]

Oatmeal Muffins

I must admit, it’s hard for me to think of anything but an upcoming trip to Southeast Asia! But in the meantime, I’m going to share with you about oatmeal muffins. We first tried cooking with oat flour using this gluten-free pancake recipe from Cookie + Kate. We loved that instead of the traditional white flour, this recipe simply uses oats ground in a food processor (or oat flour, if you want to buy it pre-ground).

However, we’re not really pancake people (I know, I know – we should be! But neither of us are usually ready for sweet in the morning), so we decided to try the concept out on muffins instead. Make no mistake, these are no fluffy or buttery muffins — they are dense and cakey, with a texture akin to a corn muffin. But with that in mind, they’re quite satisfying. They’re a great way to add a “bread” item to a meal that also happens to be gluten free. I like them best with honey, or topped with a bit of butter.

We were happy that this baking venture worked out — we’re generally not huge bakers unless it’s pizza-related (we’ve had our fair share of fails in the baking realm). The recipe is quite simple and comes together quickly — and, it doesn’t require any special ingredients.

Thanks again to all of you interested in and excited about the Healthy + Whole project!  Instead of a post this week, we’ll be hosting a Google Hangout this Saturday, March 9 at 4:30 pm EST with our friend Erin of Naturally Ella, to chat more about healthy eating, food, and home cooking!  It’s basically a video conference where you can ask us any questions (they’re pretty cool – even the President did one a few weeks ago!). We’ve never tried this before, but thought it would be an interesting way to connect. You’ll just have to join Google Plus to do so (don’t worry, it’s fairly painless) and click here for the invitation. Hope to talk to you then!

More about Healthy + Whole…

Oatmeal Muffins [Gluten Free]
 
by:
Makes: 12
What You Need
  • 2½ cups oats (or oat flour)
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk
  • 1 egg
  • 2½ tablespoons honey
  • 1 tablespoon olive oil
  • ½ cup walnuts
What To Do
  1. Preheat the oven to 350F.
  2. To make the oat flour, place 2½ cups flour in a food processor and process until very fine.
  3. In a medium bowl, whisk together 2½ cups oat flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. Add 1 cup milk, 1 egg, 2½ tablespoons honey, and 1 tablespoon olive oil. If desired, stir in ½ cup chopped walnuts.
  4. Grease a muffin tin. Pour in the batter to make 12 portions.
  5. Bake for 25 minutes until puffed and golden.
Notes

 

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30 thoughts on “Oatmeal Muffins [Gluten Free]

  1. marcie@flavorthemoments

    I eat oatmeal almost every day, so it’s nice to find recipes like this where I don’t have to fuss with preparing a bowl of oatmeal. Grab and go is a nice change of pace, and these would be great snacks!

    Reply
    1. Sonja Post author

      Yes! I actually didn’t think of this being a great “to go” breakfast (since we ate them along with some dinners). Great idea!

      Reply
  2. Christine

    Will be trying this recipe! I make an oatmeal bread by grinding oats in my Magic Bullet (love my magic bullet!) and it is very yummy. Great, healthy alternative and oats are so flavorful. Thanks for the muffin recipe!

    Reply
  3. Kasey

    Gorgeous, gorgeous! I love that you guys are doing a Google Hangout! I’m not sure if I’ll be at my computer on Sat afternoon, but if I’m free, I would love to join. Also, I love cooking with oat flour – it gives baked goods such a nice texture and flavor (and I’m not even GF!)

    Reply
    1. Sonja Post author

      You are so sweet – thank you! Sorry to miss you, but we’ll have to do another soon. Yes, we are not GF either, but tend to feel better when we have a nice balance of gluten-filled versus gluten-free items, so it’s always fun to experiment for us :) We haven’t done too much with oat flour, but look forward to more in the future!

      Reply
  4. Kathryn

    Sadly every celiac I know also can’t tolerate oats but that just means that there will be more of these for me! Love that shot of the muffins, really gorgeous.

    Reply
    1. Sonja Post author

      Yes, it is interesting all the levels of gluten tolerance! I think there are some gluten-free oats out there as well? But yes, these are just as delicious for non-gluten free diets! :)

      Reply
  5. Everette

    YUM! These look great! Does the recipe require regular/whole milk or could I use Almond Milk instead? Or could I use fat-free milk? Thanks so much for another great suggestion!

    Reply
  6. Ashlae

    I’m not much of a sweet breakfast person either, but somehow waffles have made a regular appearance at my breakfast table, as of late. I think it helps that they get smothered in peanut butter instead of syrup ;)

    Anyway, I am loving these. And need to give them a whirl because I haven’t baked with oat flour in ages.

    PS – I owe you an e-mail. Soon, I promise :)

    Reply
  7. janae

    Very nice muffin recipe. Second time I made them I tossed in some raisins, sweet potato and banana puree, ginger, and a tad of molasses–so you have a very versatile muffin formula! Thanks for the post.

    Reply
  8. doris krepp

    I’m working myself off wheat products and love muffins in the morning. Unfortunately, these muffins had a bitter taste. I followed the recipe as written just added some blueberries. Do you think if I reduce the salt and/or the baking powder a bit it would help?

    Reply
    1. Sonja Post author

      Doris, this is interesting! Thanks for letting us know. We haven’t heard any comments like this from anyone who has helped test the recipe, and didn’t have this problem ourselves when we made them. We may try them again and see what might help. In the meantime, let us know if you try to reduce the salt/baking powder and if that helps any! Thanks for writing.

      Reply
  9. Andrea

    Made this for breakfast yesterday, so yummy and customizable. I ate mine with a bit of honey drizzled on top, and my boyfriend ate his with jam. I used soy milk and it worked great.
    Do you know if they freeze well?

    Reply
    1. Sonja Post author

      You know what, we have not tried them frozen, but I’d think they’d do pretty well! We may try this out in the future – let us know if you have any luck!

      Reply
  10. ruth cote

    Followed recipe but these muffins are too bitter, flavorless and only make 10 muffins. Will cut back on the baking powder, add banana puree and mini dark chocolate chips on top for next batch, otherwise it’s a good recipe.

    Reply
    1. Sonja Post author

      Thanks for letting us know, Ruth! Looks like another reader had a problem with bitterness too. We had several taste testers on this one that really liked them, but I’m marking this one for a remake. Thanks for the feedback!

      Reply
  11. Marlyn

    I just made these last night and you’re right, definitely needs a remake! They were completely tasteless even though I added chocolate chips on top (that was the only good part). I was very disappointed as I used up a lot of my oat flour (need 4 cups for 12 muffins). There’s no sugar in them!

    Reply

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