Gluten Free Oat Breakfast Muffins

Gluten Free Oat Breakfast Muffins

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Adjust Servings:
Dry Ingredients
1.5 cups Old Fashioned Oats
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
0.5 teaspoon Salt
Wet Ingredients
1 Ripe Banana
1 Egg
2 Tablespoons Virgin Coconut Oil
0.5 cup Sugar
1 teaspoon Pure Vanilla Extract
0.75 cup Milk (I use unsweetened Almond Milk)
Topping Options
Semi-Sweet Chocolate Chips
Blueberries, Raspberries
Almonds, Walnuts
Banana Slices

Gluten Free Oat Breakfast Muffins

Breakfast On-The-Go

  • 40 minutes
  • Serves 6
  • Easy


  • Dry Ingredients

  • Wet Ingredients

  • Topping Options



Sweet oat muffins that are gluten free and easy to make!

They are the perfect on-the-go sweet breakfast or snack.

Getting inspired to make recipes for my readers is very fulfilling and I love all the feedback I’ve been getting so far!

The other night I was texting with my sister-in-law who had just recreated a couple of my recipes.

She was asking if I had any recipe ideas for a healthy, sweet, soft and fiber-filled snack idea.

Something that she could include in her daughter’s school lunch.

That got me thinking and the next day, I came up with these on-the go, healthy oat breakfast muffins.

These are great for those of us who do not have time to make breakfast in the morning.

Make them on a Sunday and have them ready for the week, it’s a grab-and-go solution for breakfast or a snack.




Preheat The Oven to 350°F

Preheat your oven and line your muffin tin with liners.

I highly suggest using liners as it will help with removal from the pan.


Mix The Dry Ingredients

As with almost any dessert recipe, have two bowls ready, one for the dry ingredients and one for the wet ingredients.

Let's start with the dry ingredients. With a whisk, mix together the ground cinnamon, baking power and sea salt. Once whisked together add the oats and stir to combine.


Mix Wet Ingredients

For the wet ingredients, start with the sugar, melted coconut oil, and the egg and mix with the whisk.

Next, add the mashed banana, vanilla extract, and milk and whisk to combine.


Combine Wet & Dry Ingredients

Add the dry ingredients to the wet and mix to combine.

Fill up your cupcake liners about 3/4 of the way up with the batter and add your desired toppings.

Slightly push the toppings into the batter to ensure that you get some topping with every bite!



Bake the muffins for 25-30 minutes in your preheated 350°F oven then let them cool for about 5 minutes before eating.

Store them in an air-tight container on your counter or refrigerator for up to 4 days!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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One Comment Hide Comments

I’m so excited about these, I’m going to try making them tonight! Ryan takes the puppy for a run each morning now and could really use an on-the-go breakfast… and I already have all of these ingredients in my kitchen. Great idea, Joni 🙂

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