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These cozy gluten free muffins are spiced and lightly sweet, featuring apples, oatmeal, cinnamon and nutmeg. (They’re dairy free, too!)

Gluten free muffins
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Here’s a gluten free muffins recipe for all eaters! Because they’re irresistibly delicious. This gluten free oatmeal muffin recipe came about because, confession: Alex and I are not muffin people. To us, muffins are an excuse to eat cake for breakfast. Right?! And it’s not that we’re so un-fun we don’t want to eat cake for breakfast. Maybe if we were 12 again?

But in adulthood, we’ve found that cake for breakfast really messes up how we feel the rest of the day: sugar crash, hungry 30 minutes later, shaky, upset stomach. So we wanted to create a muffin that was nutrient dense and satisfying, but at the same time tastes good. Meet our gluten free oatmeal muffins! Keep reading for the recipe.

Related: 18 Delicious Healthy Snack Recipes | 28-Day Healthy Meal Plan

Gluten free apple muffins

Gluten free by way of oats!

In very few of Alex and my recipes do we use gluten free flour. Instead, we try to make gluten free items with natural, whole food ingredients like oat flour and almond flour. Using this philosophy does make it difficult in baked goods to come up with a suitable texture. Gluten does go a long way in bringing in a fluffy, beautiful muffin texture. However, the texture of these muffins is a nice compromise. We’ve used oat flour and rolled oats as the base for the muffin. As you can see, they’re a little denser and not as tall as a typical muffin. But these gluten free muffins are moist and beautifully fluffy.

Related: Gluten Free Banana Muffins


How to make gluten free muffins

This gluten free muffins recipe is an update to an older recipe of ours, but totally revamped with the help of our star recipe tester Rochelle. Rochelle loves baking and muffins, which made her the perfect collaborator for making gluten free oatmeal muffins. She kept the concept of our previous muffins, but added a few twists. Here are the secrets to these NEW gluten free oatmeal muffins:

  • Oat flour: Instead of all purpose flour, these gluten free muffins feature oat flour that you can make in a food processor! All you do is process normal rolled oats until they are ground into a fine flour. If you don’t have a food processor, you can purchase oat flour at a grocery store or online.
  • Coconut oil: Coconut oil keeps the muffins moist and also dairy free. Make sure to follow the instructions about using coconut oil as it can sometimes solidify when mixing with cold ingredients. If you’re not into coconut oil and eat dairy, you could use butter as well.
  • Maple syrup: We love using natural sweeteners in our baked goods, and maple syrup brings the right gentle sweetness here.
  • Cinnamon, nutmeg and allspice:  This blend of spices helps to evoke the feeling of apple cinnamon oatmeal.
  • Apples: To bring more moisture and a hint of sweet, mixing in diced apples makes the perfect texture.

Want another apple muffin? Our apple muffins have a crunchy streusel topping that’s to die for (and there’s a vegan variation, too).

Gluten free oatmeal muffins

This gluten free muffins recipe is…

Vegetarian, gluten free, dairy free and naturally sweet.

Related: Gluten Free Breakfast Ideas for Everyone | Vegan Breakfast Ideas

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Apple oatmeal muffins

Apple Gluten Free Muffins

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4.7 from 3 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


These cozy gluten free muffins are spiced and lightly sweet, featuring apples, oatmeal, cinnamon and nutmeg. (They’re dairy free, too!)


  • 1 ½ cups oat flour OR rolled oats processed in a food processor into a flour consistency (see below)
  • 1 cup rolled oats
  • 1 ½ teaspoons nutmeg
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • 2 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup refined coconut oil, melted and cooled (substitute butter if desired)
  • 1 cup milk (non dairy milk, for dairy-free), room temperature
  • 1 egg, room temperature
  • ½ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup diced apple (1 medium apple)


  1. Preheat the oven to 350F. Grease a 12 cup muffin tin.
  2. To make the oat flour, place 1 ½ cups rolled oats in a food processor and process until it is very fine. (Note: Do NOT try this with steel cut oats, as they are a very different texture from rolled oats!)
  3. In a medium bowl, whisk together the oat flour, oats, nutmeg, cinnamon, allspice, baking powder, and kosher salt.
  4. Melt and cool the coconut oil. Bring the milk and egg to room temperature (so that the coconut oil does not turn solid when mixing). In another bowl, mix together the milk, egg, maple syrup, and vanilla, then gradually whisk in the coconut oil.
  5. Mix the wet ingredients into the dry ingredients until smooth. Allow to sit for 10 minutes while the oats rehydrate.
  6. Meanwhile, dice the apple. After 10 minutes, gently fold in the apples to the batter. Then use a ¼ cup measure to spoon the batter into the prepared muffin tin. 
  7. Bake for 20 to 25 minutes until puffed and golden. Store refrigerated for up to 1 week or frozen up to 3 months.
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Looking for more gluten free recipes?

Many of our gluten free recipes are made with nutrient dense whole foods like oat flour and almond flour. Here are a few of our favorite gluten free recipes:

More muffins recipes

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About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Christine Pailing says:

    Use a similar recipe but never as a breakfast muffin.
    Mine is a variation of a US raisin bran muffin.
    Soak Alban is milk until fully absorbed and use raisins instead of apple. Keeps moist for up to 7 days. Very filling and great for people who don’t get enough bran in their diet.

  2. LuAnn Sims says:

    These have become my go-to recipe, the mix of flavors is just right. Sometimes I have had them turn out a little crumbly, not sure what I did wrong. Last time I substituted 1/2 c Gluten free flour mix for 1/2c of the oatmeal flour ( I didn’t have enough oatmeal) and they came out just as good and maybe a little less crumbly. I also made this recipe with chopped frozen cherries. I halved the spices, doubled the vanilla, so they were Vanilla Cherry muffins and they were delicious!

  3. Soledad Tlamasico says:

    How do we store these?

    1. Sonja Overhiser says:

      You can store refrigerated for up to 1 week or frozen up to 3 months!

  4. Lu Sims says:

    This is the recipe I’ve been searching for! I wanted a heavy gluten-free muffin, not too sweet, and oat flour is my favorite. The 1-to-1 gf flours don’t taste good to me. I left out the Allspice, put in the cinnamon & nutmeg, a little more Vanilla and cherries that I’d quartered. Oh so good! This will be my go-to from now on, thank you!

  5. Kylie Sparks says:

    I’ve made these probably five times now. Although I seldom follow the recipe exactly, they turn out deliciously every time. I usually add pecan pieces, put less baking powder, and more apple. I love the spice mix, the lightness of them and the chewiness of the oats. Thank you for sharing this recipe!

    1. Alex Overhiser says:

      I’m so glad you’re enjoying them!! :)

  6. Ren says:

    These taste great but even after a few hours in my gas oven they are still a bit mushy inside and don’t really have a crumb aside from the top and bottom of them. Do you have any idea what might be causing this? Would be very helpful. Also, please could you share what the texture of the muffins should be if you cut them in half immediately they come out of the oven?

    1. Sonja Overhiser says:

      Hi Ren, thanks for the note! Are you saying you’re storing the muffins in your oven for a few hours? Or that you baked them that long? Because of the chunks of apples inside, the muffins are a little gooier than other muffins you might be used to. Also we don’t recommend cutting them in half immediately out of the oven: they will collapse and be too soft. We’d recommend letting them cool at least 20 minutes before trying to eat. Thanks!

      1. Ren says:

        I bake them for about 2.5 to 3 hours and they still look underdone in the middle layer. Thanks, I mixed the batter for longer and let them cool for about 40 mins before cutting today and they were more set, but still had a ‘wet’ layer. In terms of substitutions, I followed the recipe but used all oat flour (instead of part oat flour, part rolled oats), almond milk, flax egg, choc chips (instead of diced apple).

        1. Sonja Overhiser says:

          Hi there! The bake time is 25 minutes. We’re not sure how you can bake muffins for 3 hours without burning? Perhaps your oven has an issue?

  7. Andrea J Clifford says:

    Just made these for the first time today. They are fantastic!!! Also, my house smells wonderful.
    These work for both my Low-FODMAP eater, and my dairy and gluten free eater. The rest of our family loves them as well.
    Thank you. :)

    1. Alex Overhiser says:

      So glad you love them!

  8. claudia i shine says:

    Do you know of an egg substitute that would work with the somewhat heavier texture of oat? My little one can tolerate baking soda and vinegar as a rise, but have no idea the amoun to use for this recipe? He has a tremendous number of allergies and oat is the only grain he can have. It would be wonderful for him to have these as I’ve found no other recipe for muffins.

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