Enjoy the Taste of Gluten-Free Oatmeal Muffins this National Oatmeal Muffin Day!

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Move over cupcakes and donuts; today is National Oatmeal Muffin Day, and we’re celebrating this unsung hero of the pastry world. Oatmeal muffins may not get the same attention as their sugary counterparts, but they are the perfect breakfast or snack option for those who want a healthy and filling treat.

Hold up—are oats gluten-free? Yes, oats are inherently gluten-free, but they are often contaminated by errant gluten-containing grains in the growing and manufacturing process. That’s why it’s important to use only gluten-free oats—those labeled gluten-free or those that are certified gluten-free.

Not only are oatmeal muffins delicious, they are also packed with nutrients. Oats are a great source of fiber and protein, while also being low in calories. This means you can indulge in a muffin (or two) without feeling guilty.

So, let’s give oatmeal muffins the recognition they deserve. Enjoy one (or a dozen) today and celebrate this underrated baked good.

Ingredients:

  • 2 cups gluten free oat flour
  • 1 cup rolled oats (make sure they’re certified gluten-free)
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened applesauce
  • 1/2 cup almond milk
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • Optional: 1/2 cup raisins or chopped nuts

 

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

  2. In a large mixing bowl, whisk together the oat flour, rolled oats, brown sugar, baking powder, baking soda, and salt until well combined.

  3. In a separate bowl, whisk together the applesauce, almond milk, melted coconut oil, eggs, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the raisins or chopped nuts.

  5. Divide the batter evenly among the prepared muffin cups.

  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

  8. Serve and enjoy!

 

These gluten-free oatmeal muffins are a great option for a quick breakfast or snack, and they’re sure to be a hit with the whole family.