Almond Flour Oatmeal Muffins are a delicious gluten-free baked good perfect for breakfast, snacks, or an after-dinner treat. Made with wholesome ingredients, this muffin recipe is an easy way to make delicious homemade muffins at home.
I love the texture and flavor of this gluten free muffin recipe. They’re light and fluffy and, in my opinion, taste so much better than anything from the grocery store. It’s a great recipe to have on hand for breakfast, and it pairs really well with a cup of hot coffee or tea.
With a prep time of 10 minutes, these almond flour muffins prove to be one of those muffin recipes that are stress-free and easy to make. The next time that you have a craving follow the simple steps for the complete recipe below. You’ll love the outcome!
Speaking of muffin recipes, be sure to try my Sausage and Egg Muffins and these Coconut Flour Muffins. Both are so good!
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Ingredients
- Almond flour – This is the main flour used to create the gluten-free batter.
- Baking powder – Adds texture and fluffiness to the muffins when baked.
- Joy Filled Eats Sweetener – My go-to sweetener for baked sweets and treats.
- Coconut oil – To help add healthy fat and moisture.
- Coconut milk – For flavor and to thin out the batter.
- Eggs – The main binding agent for the dry and wet ingredients.
- Vanilla extract – For flavor.
- Oatmeal – To add texture to the muffins.
- Berries – You can use fresh or frozen berries.
See recipe card for quantities.
How To Make Almond Flour Oatmeal Muffins
Preheat the oven to 350 degrees. Add paper liners to a muffin tin and then spray them with cooking spray.
Step One: Stir the wet ingredients together. They mix easily if they are all at room temperature.
Step Two: Add the dry ingredients,
Step Three: Stir gently to make the muffin batter. Fold in the blackberries carefully.
Step Four: Spoon the muffin mixture into the muffin cups and bake for 35-40 minutes. The edges should be golden brown, and the middles of the muffin firm to the touch. Let the muffins cool completely on a wire rack.
Top Tip💡
Don’t overmix – just mix until the ingredients are incorporated. Overmixing can make muffins dense and firm instead of light and fluffy.
Substitutions
You have options when it comes to making these healthy muffins!
- Use other gluten-free flours – If you have a different type of flour or have your own homemade oat flour, you can try that for this recipe.
- Sweetness – Another sweetener to add to this perfect muffin recipe could be coconut sugar or even brown sugar. If you want to add additional natural sweetness to these muffins, adding ripe bananas or even pure maple syrup to the muffin batter before baking will do the trick.
- Oil – Instead of using melted coconut oil, melted butter or another mild flavored oil can be used as well.
- Berries – Change the type of berries that you add. The original recipe calls for berries, so that could be raspberries, blackberries, chopped strawberries, or even fresh blueberries.
- Mix-In – Swap out the berries for chocolate chips or nuts.
Variations
- Flour – Oat flour muffins can be made using this recipe for healthy breakfast muffins. You can make your own oat flour using old fashioned oats to add to the rest of the dry ingredients.
- Citrus – Adding a bit of lemon zest to this almond flour muffin recipe creates a pop of fun flavor.
- Greek yogurt – Swap out the coconut milk for Greek unflavored yogurt.
- Apple – We love healthy apple muffins. Just add in finely diced peeled apple and some cinnamon.
Try these Coconut Flour Banana Muffins for a fun and delicious flavor!
Equipment
The main piece of equipment needed with be a muffin pan and muffin cups. You’ll also be using a large bowl to mix the wet ingredients with the dry.
Storage
Once the muffins have been baked and cooled, place them in an airtight container. Leftovers can be kept at room temperature for 2-3 days, and in the fridge for up to 4 days.
To freeze these muffins, place them into a freezer-safe container and store them in the freezer for up to 3 months. Move to the fridge to thaw before eating.
Common Questions
I like to use a small measuring cup to scoop out the batter and then carefully pour it in. I’ve found that this is the easiest way to control the flow of the batter and not make a mess.
You bet! You can top with a bit of fresh fruits, or drizzle with maple syrup. These healthy breakfast cookies are a blank canvas when it comes to adding fun toppings.
Looking for other recipes like this? Try these:
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Almond Flour Oatmeal Muffins
Almond Flour Oatmeal Muffins are a delicious gluten-free baked good perfect for breakfast, snacks, or an after-dinner treat.
Ingredients
Instructions
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Preheat oven to 350. Line 8 holes of a standard muffin tin with paper liners and spray with cooking spray.
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Stir together the ingredients for the muffins just until they are incorporated. Do not overmix the batter. Gently fold in the blackberries.
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Bake for 35-40 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.
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Stir together the ingredients for the glaze and drizzle over the cooled muffins.
Notes
Substitutions: Swap the blackberries for raspberries, chopped strawberries, or blueberries.
To Store: Place the muffins in a sealed container. Put in the fridge for up to 4 days or store at room temperature for 2-3 days.
To Freeze: Keep in a tightly sealed container or freezer bag for up to 3 months. Thaw before eating.
Nutrition
Calories: 206.5Carbohydrates: 7.6gProtein: 5.1gFat: 18.4gSaturated Fat: 10.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.1gTrans Fat: 0.1gCholesterol: 54.6mgSodium: 31.8mgPotassium: 69.5mgFiber: 3.7gSugar: 1.7gVitamin A: 82.5IUVitamin C: 2.6mgCalcium: 54.8mgIron: 0.9mg