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Overhead shot of cinnamon oat muffins with cinnamon sticks

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 175kcal
Author Sara


  • 1 cup rolled oats certified gluten-free if needed
  • 1 1/2 cups oat flour certified gluten-free if needed
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1 cup milk dairy or non-dairy works
  • 1/3 cup pure maple syrup room temp
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 tsp. pure vanilla extract


  • 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, flour, baking powder, baking soda, salt, and cinnamon.
  • In a small bowl, mix the milk, maple syrup, coconut oil, eggs, and vanilla.
  • Pour the wet mixture into the flour mixture and mix until combined. Batter will be runny.
  • Evenly pour batter into the prepared muffin pan. Batter will almost fill each muffin cup.
  • Bake for 13-15 minutes, or until toothpick entered in center of muffin comes out clean.
  • Let cool and remove from pan.
  • Enjoy!


Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 281mg | Potassium: 137mg | Fiber: 2g | Sugar: 7g | Vitamin A: 73IU | Calcium: 91mg | Iron: 1mg