40 In Bread/ Sides

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…

2.0 from 1 reviews
Oatmeal Muffins [Gluten Free]
 
by:
Serves: 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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40 Comments

  • Reply
    Ashley
    March 6, 2013 at 11:37 pm

    Awesome! I love how simple these are. Definitely will be making them soon!

  • Reply
    Fashion_iCook
    March 7, 2013 at 6:42 am

    i’ll definitely try this recipe!
    xxxFiC.

  • Reply
    Katrina @ Warm Vanilla Sugar
    March 7, 2013 at 7:31 am

    These look absolutely lovely! I would love waking up to these!

  • Reply
    Natasha
    March 7, 2013 at 10:36 am

    I’ve been playing with alternative flours a lot lately, and next on my list is oat flour. Will definitely have to try this!

  • Reply
    marcie@flavorthemoments
    March 7, 2013 at 12:04 pm

    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
      Sonja
      March 10, 2013 at 1:54 pm

      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
    Christine
    March 7, 2013 at 7:13 pm

    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
    Kasey
    March 8, 2013 at 12:58 am

    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
      Sonja
      March 10, 2013 at 1:39 pm

      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
    Kathryn
    March 9, 2013 at 11:31 am

    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
      Sonja
      March 10, 2013 at 1:44 pm

      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
    Courtney Jones
    March 9, 2013 at 11:41 am

    These look perfect. Such a simple recipe, but very wholesome and healthy. I’ll have to make these for breakfasts this week.

  • Reply
    myfoodpassion
    March 10, 2013 at 7:22 pm

    I can`t wait to make these for my dad. He needs a glutenfree diet and gets tired of the same bread. Where I live you can buy glutenfree oats.

  • Reply
    Everette
    March 11, 2013 at 6:18 am

    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
      Alex
      March 11, 2013 at 7:12 am

      I’m not sure — seems like it would work. Let us know if you try it.

  • Reply
    Ashlae
    March 12, 2013 at 1:12 am

    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
      Sonja
      March 14, 2013 at 8:21 am

      PB waffles — what an excellent idea! Can’t wait to hear from you! :)

  • Reply
    janae
    May 13, 2013 at 7:37 pm

    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
      Alex
      May 13, 2013 at 9:26 pm

      Fun! I love the sound of your twist. Thanks for writing!

  • Reply
    doris krepp
    June 7, 2013 at 10:04 am

    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
      Sonja
      June 7, 2013 at 11:31 am

      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
      Patty
      December 8, 2015 at 12:42 pm

      Unless your baking powder is free from aluminum, using this amount would result in a bitter taste.

  • Reply
    Andrea
    June 24, 2013 at 1:26 am

    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
      Sonja
      October 21, 2013 at 10:50 pm

      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
    Nicole
    July 18, 2013 at 2:55 pm

    Just wanted to share- they came out excellent!!! Thank you!!!

    • Reply
      Nicole
      July 18, 2013 at 2:57 pm

      Oops- should have mentioned I used coconut milk. Will definitely be making these again.

    • Reply
      Alex
      July 18, 2013 at 3:03 pm

      Glad you enjoyed them!

  • Reply
    ruth cote
    October 21, 2013 at 1:05 pm

    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
      Alex
      October 21, 2013 at 8:55 pm

      Thanks for the feedback!

    • Reply
      Sonja
      October 21, 2013 at 10:46 pm

      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
      Anonymous
      February 8, 2015 at 3:57 pm

      Maybe they meant 1 teaspoon instead of 1 tablespoon of baking powder?? I just tasted my batter and it was so bitter!!! They’re in the oven now… fingers crossed!

  • Reply
    Marlyn
    November 7, 2013 at 1:08 pm

    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
    Shanna Koenigsdorf Ward
    July 18, 2014 at 3:16 pm

    I think you mean to say to process the “oats,” not the oat flour, to make oat flour. What is the total yield of oat flour in this recipe? I usually use around a cup. Looks super delicious! :-)

  • Reply
    Billy Rhythm
    September 1, 2014 at 8:27 am

    Very yummy. I’ve made them twice for my wife, who is “gluten sensitive.” I’ve substituted molasses for honey with good results. One thing your readers might want to note: the batter is runny. Don’t be worried!

  • Reply
    Alyxx
    September 6, 2014 at 1:40 am

    I JUST MADE THESE AND THEY’RE DELICIOUS!! They’re the perfect breakfast muffin. I added a handful of cinnamon chips for a little extra burst of flavor, and it’s great :)

  • Reply
    Natalie
    March 25, 2015 at 3:50 pm

    I appreciate the simplicity of this recipe. Exactly what I was looking for. They turned out great! I added ground cinnamon and vanilla just for personal taste. Mine were done in 20 minutes. Thanks!

  • Reply
    Donna
    December 25, 2015 at 10:00 am

    These are wonderful. Adaptable. Good for you. And did I mention wonderful. I am very tired of gf muffins that are more likely to lumps of lead than food, and we don’t like gf flour mixes so these are really a treat!

  • Reply
    Julie
    January 22, 2016 at 7:00 am

    so you say 2 1/2 cups of oats or oat flour. if i process 2 1/2 cups of oats i get less than 2 1/2 cups of oat flour… so which should i measure… the oats before they go into the vitamix to make flour? or the oat flour after it comes out of the vitamix?
    also, is it really 1 TABLESPOON of baking powder? or is it supposed to be 1 TEASPOON?
    thanks! looking forward to trying these!

  • Reply
    Susan
    February 15, 2016 at 9:53 am

    These turned out very good. They Rose up and stayed moist. I measured the oats before grinding them, not after, and it worked fine. I did make two additions. I put in a little vanilla and a handful of cinnamon chips. My family that can eat gluten gobbled these right up. I made mini muffins and cooked for 18 mins. Made 24.

  • Reply
    Slynn
    March 23, 2016 at 10:43 pm

    I did try theze..sorry..I did not find them to be tasty but that is just my opinion..hopefully others will like them..

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