Go Back
–+ servings
Gluten Free Raspberry Oatmeal Muffins Photo

Gluten Free Raspberry Oatmeal Muffins Recipe

Nora Rušev
Raspberry Oatmeal Muffins are a healthy and delicious gluten free treat the whole family will enjoy. You only need a few minutes to whip them up with ingredients you probably have on hand already. Make a batch for your freezer, too - you’ll always have a quick on the go breakfast or snack on hand!
4 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Gluten Free
Servings 12 1 muffin
Calories 71 kcal

Ingredients
  

  • 1 cup Rolled Oats uncooked
  • 1/2 cup Light Brown Sugar or 1/3 cup stevia baking blend
  • 1 teaspoon Molasses leave out if you’re using brown sugar
  • 1 cup Reduced Fat Plain Greek Yogurt
  • 1/3 cup Unsweetened Applesauce
  • 2 Egg White 1 whole egg works, too
  • 1 cup Gluten Free Baking Mix I make my own using 1/4 cup oat bran, 1/4 cup almond flour, 1/4 cup golden flax meal, 1/4 cup coconut flour and 1/2 teaspoon psyllium husk; you can also use all purpose flour if you don’t want to bother with making them gluten free
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Raspberries tossed in 2 tablespoons coconut flour

Instructions
 

  • Add oats, stevia baking blend, molasses, Greek yogurt, applesauce and egg whites to a medium bowl and mix very well. Set aside for 5 minutes to soak the oats.
  • In the meantime, mix gluten free baking mix, salt, baking powder and baking soda in a large bowl until evenly combined.
  • Preheat the oven to 400°F. Line a 12 cup muffin pan with paper liners.
  • Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir JUST until combined. 3-4 times stirring will do. Batter will be lumpy. Do not use a whisk! Use a wooden spoon or a rubber spatula. Fold in the flour coated raspberries with 2-3 stirs.
  • Bake the muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work!). Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool the muffins: Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes

  • To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
  • To defrost, place the closed bag into a colander and thaw on the counter overnight. Note: Once frozen, the taste of the flax seed will come through stronger than in freshly baked muffins.

Nutrition

Calories: 71kcalCarbohydrates: 13gProtein: 2gFat: 1gSodium: 181mgFiber: 1gSugar: 9g
Keyword Baked, Baking, Breakfasts, Brunches, Farm to Table, Gluten Free, Lunchbox, Muffins, Oatmeal, Raspberries
Tried this recipe?Let us know how it was!