Gluten-free Cinnamon Oat Muffins

oat flour muffins on a wire cooling rack

Gluten-free Cinnamon Oat Muffins

These gluten-free cinnamon oat muffins are lightly sweetened and are perfect for breakfast or snacks.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 140kcal

Author Sara

Ingredients

1 cup gluten-free rolled oats
1 ½ cups gluten-free oat flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ½ tsp. ground cinnamon
½ cup milk (dairy or non-dairy works)
⅓ cup pure maple syrup
½ cup apple sauce with no added sugar
2 eggs
1 cup shredded apples (about 2 apples)
1 tsp. pure vanilla extract

Instructions

Preheat oven to 350. Lightly grease a 12 piece muffin pan or line with paper liners and set aside.
In a large bowl, combine the oats, oat flour, baking powder, baking soda, salt, and cinnamon.
In a small bowl, whisk together the milk, maple syrup, apple sauce, eggs, apples, and vanilla.
Pour the wet mixture into the flour mixture and mix until combined. Do not overmix.
Evenly scoop batter into the prepared muffin pan. Sprinkle tops of muffins with oats if desired.
Bake for 15-18 minutes, or until toothpick entered in center of muffin comes out clean.
Let cool and remove from pan.
Enjoy!

Notes

Overmixing can result in a dense/tough texture. Mix just until all ingredients are incorporated. A few small remaining clumps are okay!

When adding the muffin mix to the muffin pan, use a spring loaded cookie scoop - helps to form those perfectly shaped muffins.

Stir your oat flour before measuring. Oat flour tends to settle as it sits and you want to fluff it up a bit. Then scoop your oat flour and level it off. Don’t pack the oat flour into the measuring cup.

Nutrition