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).

Ground Cinnamon: I like adding ground cinnamon for flavor. Alternatively, you may also use pumpkin pie spice if you enjoy it.

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.