Easy Gluten-Free Oatmeal Muffins (Dairy-Free)

These gluten-free oatmeal muffins are soft, fluffy, and packed with flavor! A wholesome breakfast option or a grab-and-go snack, these easy oat muffins are also dairy-free. Go bake a batch today!

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Oatmeal Muffins for an Quick Breakfast or Easy Snack

Do you sometime need breakfast inspiration? Muffins are my go-to (especially these flaxseed muffins, which are a favorite on the blog!)

And today, we’re baking a batch of oatmeal muffins which are both wholesome and delicious, making them an amazing choice for breakfast or a quick snack!

Slightly sweetened and flavored with cinnamon, these gluten-free oat muffins will keep you full and satisfied throughout the day. Soft, tender, and easy to make, these are an ideal grab-and-go option for busy mornings.

Eat them on their own or paired with your favorite spread (think almond butter or peanut butter), they’re a tasty treat for any time of day!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients required for these gluten-free oatmeal muffins are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these oat muffins is just matter of mixing the wet ingredients with the dry ingredients, then baking the batter until ready! Can’t get any simpler! 😉
• Totally Gluten-Free & Dairy-Free: The best part is that this easy muffin recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free oatmeal muffin recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Oil: I like using sunflower oil because I always have a bottle of it on hand. However, feel free to use another vegetable oil (such as canola oil, olive oil, avocado oil, etc) if you prefer or melted vegan butter. Alternatively, if you are not lactose-intolerant, you may also use regular melted butter instead.
• Sugar: I used white sugar but cane sugar or light brown sugar will also work.
• Eggs: Eggs are a necessary binder to bind the ingredients together, so make sure you include them in.
• Milk: I like using an unsweetened version of my homemade almond milk. Alternatively, you may use another unsweetened  non-dairy milk (such as cashew milk, rice milk, oat milk, etc.) Or if you are not lactose-intolerant, go ahead and use regular whole milk instead.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) for a lighter and fluffier final texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Oat Flour: If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free oat flour (this is because while oats are naturally gluten-free, oats are often processed in the same facilities are gluten-containing grains).
• Baking Powder: Baking powder is the only leavening agent used to help the batter rise in this gluten-free oatmeal muffin recipe, so make sure to add it in.
• Oats: If you have Celiac disease or are gluten-intolerant, make sure to use certified gluten-free oats (this is because while oats are naturally gluten-free, oats are often processed in the same facilities are gluten-containing grains). I used old-fashioned rolled oats, but quick-cooking oats will work too.
• Ground Cinnamon: I like adding ground cinnamon for flavor. Alternatively, you may also use pumpkin pie spice if you enjoy it.

How to Make Gluten-Free Oatmeal Muffins (Step by Step):

Prepare the Batter

Preheat, Line, and Beat Oil & Sugar: Preheat oven to 350F and line a regular muffin tin with paper muffin liners. In a large mixing bowl, beat the oil and sugar together until combined.

Add Eggs and Almond Milk: Add the eggs and almond milk and mix well to get a pale yellow mixture.

Whisk Dry Ingredients: In a separate bowl, whisk the gluten-free all-purpose flour, oat flour, baking powder, salt, old-fashioned roll oats, and ground cinnamon together to combine.

Combine Wet & Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients and mix well to combine until you get a homogeneous batter.

Transfer to Muffin Tin and Bake

Transfer to Muffin Tin: Divide the oatmeal muffin batter evenly between the muffin liners in the prepared muffin tin. Sprinkle rolled oats over the batter.

Bake Until Golden: Bake for 30 to 35 minutes until the muffins are golden brown on top and a toothpick or cake tester inserted in the middle of a muffin comes out clean.

Cool Completely: Let the muffins cool for at least 5 minutes in the muffin tin before removing them and letting them cool completely on a wire rack before enjoying.

Dish by Dish Tips/Tricks:

• Optional Add-Ins: Feel free to add in walnuts, raisins, chocolate chips, mashed bananas, fresh blueberries, flax seeds, chia seeds or whatever other ingredient you enjoy for a really satisfying muffin!
• Make Mini Muffins or Jumbo Muffins: This recipe makes 12 regular muffins. But if you prefer, you can use a mini muffin pan and make 24 mini muffins (decrease baking time to 20 minutes), or use a jumbo muffin pan to make 6 jumbo muffins instead (increase baking time to 40 minutes).
• Storing: To store, place the cooled gluten-free oat muffins in an airtight container and store in the refrigerator for up to 4 days. Bring the muffins to room temperature or reheat them slightly before eating.
• Freezing: To freeze, place the cooled muffins in a freezer bag and freeze for up to 2 months. Reheat the frozen muffins in the oven at 300F for 10 to 15 minutes until warm before serving.