We had been slowly transitioning from winter to spring. Up until this last week, the weather had still been very gloomy and cold. This, paired with our inability to go most places and do most things, has meant we are still eating a fair amount of comfort food and wearing lots of comfy clothes. For example, we’ve been making this master oatmeal muffin recipe almost weekly! It truly is a universal recipe. I can’t wait to try some alterations with the fresh summer produce that’s going to be available over the coming months!

I tried this recipe for the first time back in January. Yes, despite the fact that I wasn’t posting anything, I was still testing recipes to share! Now that Zuko (our German Shorthaired Pointer puppy) has gotten a bit older, I’m able to sit down for a few minutes and work on a recipe or blog post without worrying he’s going to have an accident in the apartment or chew through my backpack straps (yes this happened)!

But back to the recipe! This oatmeal muffin recipe is super easy to make, and can be modified to include your favorite add-in ingredients! So far, I’ve tried these plain, with chocolate chips, blueberries, chocolate AND cherries (this was truly decadent), and with some mixed nuts. All of them have turned out wonderfully! It’s truly a universal/master oatmeal muffin recipe.

What do I need to make these oatmeal muffins?

• Gluten-free old-fashioned rolled oats
• 1:1 gluten-free flour blend
• Eggs
• Dairy-free milk
• Maple syrup
• Avocado oil
• Vanilla
• Coconut sugar
• Baking powder
• Cinnamon
• Baking soda
• Sea salt
• Your choice of add-ins: chocolate chips, berries, etc.

Looking for more muffin recipes?

• Paleo banana chocolate chip muffins
• Gluten-free blueberry peach crumb muffins
• Paleo double chocolate muffins

Ingredients:

• 2 cups of gluten-free old-fashioned rolled oats (NOT quick oats)
• 2 eggs
• 1 cup of dairy-free milk
• 1/2 cup of maple syrup
• 1/3 cup of avocado oil
• 1 tablespoon of vanilla
• 1 1/2 cups of 1:1 gluten-free flour blend
• 1/3 cup of coconut sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of cinnamon
• 1/2 teaspoon of sea salt
• optional: your choice of add-in ingredients such as 3/4 cup of chocolate chips, fresh or frozen blueberries, etc.

Instructions:

Step 5:

Place the muffin pan in the pre-heated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Step 6:

Allow the muffins to cool in the pan for 5-10 minutes before removing them to a wire cooling rack to cool to room temperature.

Step 7:

The muffins can be stored at room temperature for 5-7 days or frozen for up to 3 months. Enjoy!

Notes:

1. I have not tried any other flours for use in this recipe.
2. Make sure if you’re using frozen berries, that you do not thaw them before baking.
3. The recipe can be modified to use more traditional ingredients if you are not sensitive to dairy or gluten. Simply substitute the flour and milk at a 1:1 ratio.

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