Oatmeal Muffins

Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Servings: 12
Author: Delightful Mom Food


  • 1 1/2 cups quick cook oats gluten-free
  • 1/2 cup gluten-free flour mix
  • 1/2 cup tapioca flour
  • 1/4 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pink Himalayan salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • 1 cup almond milk vanilla use sweetened for more sweet muffins
  • 2 tablespoons olive oil or avocado oil
  • 1 teaspoon vanilla
  • 1/2 cup maple syrup or honey


  • Preheat the oven to 350 degrees F. Line a muffin pan with liners and spray the insides with cooking spray.
  • In a large bowl combine the quick cook oats, gluten-free flour, tapioca flour, flax meal, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Mix to combine and make a well in the center. Set aside.
  • In a medium bowl add the eggs, milk , vanilla, oil and maple syrup then whisk gently to combine.
  • Pour the wet mixture into the dry mixture and mix the batter together, trying not to over-mix it. Let the batter set about 2-3 minutes for the oats to absorb the ingredients.
  • Scoop the batter evenly into the prepared 12 muffin cups. Bake for 20 minutes or until the center is done when a toothpick inserted comes out clean. Let the muffins cool for a minute or two until you are able to touch them then transfer each muffin to a cooling rack to finish cooling.


Enjoy topped with your favorite jam or ghee.

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