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Gluten Free Oatmeal Muffins

Gluten Free Oatmeal Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups certified gluten free oat flour
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • ½ cup neutral oil
  • ½ cup pure maple syrup
  • 1 tsp vanilla extract
  • ½ cup plain whole milk yogurt

Method
 

  1. Heat oven to 375°F (190°C) and line a 12-cup muffin tin. Whisk the oat flour, rolled oats, baking powder, baking soda, salt, and cinnamon in a large bowl.
  2. Add the eggs, oil, maple syrup, vanilla, and yogurt to the same bowl and whisk until smooth.
  3. Fold the wet and dry together with a spatula just until no dry flour remains. A few lumps are fine.
  4. Divide the batter among the muffin cups and bake 20-22 minutes until golden and a toothpick comes out clean.
  5. Cool in the pan 5 minutes, then transfer to a rack. Serve warm with butter if you like.

Notes

The batter can be mixed and scooped into the pan the night before, covered, and refrigerated. Add 2 to 3 extra minutes to the bake time straight from the fridge. Leftover muffins freeze well for up to 3 months.