Blueberry Oatmeal Muffins {Gluten & Sugar Free}
Gluten Free and Sugar Free Blueberry Oatmeal muffins
There’s just something comforting about muffins. The smell of them baking in your home on any given morning will arise the sleepiest of sleepers.
There’s also something about oatmeal that makes you feel good all over after you’ve enjoyed a nice bowl topped with some fresh berries and honey!
Mix the two together and you have a fabulous healthy comforting breakfast for you and your family.
You can enjoy these warm right out of the oven topped here with some delicious creamy coconut milk and more berries, enjoy with a fork of course!
Or top with some cream cheese and it resembles a cupcake doesn’t it? Well, it could certainly pass for one although not as sweet as a typical cupcake, but it would work for a healthy afternoon snack for the kids!
Easily pick-up-able to take and go if you’re on the run in the morning! My hubby thinks they have a little too many blueberries, but I think they are perfect. You can always reduce to a half a cup if you’d rather not see so many berries. 🙂
I used silicone cupcake liners and did not spray them with nonstick cooking spray. They easily popped right out without sticking!
Kitchen Collection Texas Size Silicone Baking Cups Set of 6
These are by far the best muffin I think I’ve ever made. I adapted them from my apple oatmeal muffins, which most of my muffins and baked goods are using whole wheat pastry flour. I believe I have a wheat allergy so I’m removing wheat for a time and this is one of my newest gluten free recipes and oh boy are they incredible!!! Moist, moist, moist and the texture is just perfect!
Also want to share that my hubby is quite the skeptic of stevia and is quite picky if he notices any aftertaste at all. He and the children devoured these muffins! The hubby specifically told me there is absolutely no aftertaste from the stevia, which he is always surprised by, LOL!
FYI: these are not very sweet. 1 tablespoon of stevia is equal to about half cup of sugar. My kids were fine with these and loved every bite. 🙂
*Adapted from Apple Oatmeal Muffins
Blueberry Oatmeal Muffins {Gluten & Sugar Free}
Ingredients
- 1 cup gluten free rolled oats I used Bob's Red Mill
- 1 cup gluten free flour I used King Arthur's
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 teaspoon gluten free baking soda
- 1 tablespoon powdered stevia
- 2 eggs
- 1 cup unsweetened applesauce
- 1/4 cup butter melted
- 3/4 cup milk I used 1 %
- 1 teaspoon gluten free vanilla extract
- 1 cup frozen or fresh blueberries I used frozen
- optional: chopped nuts
Instructions
- Preheat oven to 400 degrees.
- In a bowl stir together the oats, flour, cinnamon, salt, baking soda and powder, stevia.
- Pour in the eggs, applesauce, butter, milk, and vanilla.
- Stir well.
- Gently mix in the blueberries.
- Evenly pour the batter into silicone cupcake liners or regular liners but you may need to spray them with cooking spray first.
- Add some chopped nuts if desired.
- Bake for 25 minutes or until a toothpick in center comes out clean. Mine were perfect at 25 min.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I have not made these yet, but the recipe is what I was looking for. I really hate it when people post healthy and “no Sugar” . Make you read through 3 pages of how their family loves it and them patting themselves on the back and telling you how amazing their recipe is, only to FINALLY get to the recipe and find it is loaded with Honey or Maple syrup. Sugar bombs are not even slightly desirable or healthy to me. This recipe is the first I found that used something other than Honey or Maple syrup… Thanks! After I make these, if I will like them, I will upgrade to 5 stars.
Can almond flour or Arrowroot flour be substituted for the gluten-free flour?
yes almond flour will work
Brenda, I noticed you used a Stevia Powder that is Inulin first and then Stevia followed by Silica powder. I use 100% pure stevia powder. Do you know how much 100 stevia I should use? Or how many teaspoon equivalent what you use is? So for example, 1/8 teaspoon of what you use equals 1 Teaspoon of sugar? Whatever
you have is great.
I have a stevia chart for Sweetleaf I wrote to help with the recipes. Keep in mind, this recipe was written in 2013 and I no longer use that product in my recipes, but this is the stevia conversion chart that might help you with your organic pure extract. https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/
I also wrote a new conversion chart that has all the sweeteners I use in my recipes now, https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/.
Hope that helps!
These were the worst muffins I’ve ever eaten. Not at all sweet & too much liquid.
Whoops; I must apologize. These muffins are good! My husband had refrigerated them & that doesn’t work well–just out of frig. However, I do think they’d be best with nuts added.
Cheers!
Hi
Mine turned out gooey too even though I left them in 5 min longer. The only change I made was the eggs and I used the flaxseed substitute with 2 tbsp of flaxseed and 6 tablesspoons of water. Was it because I didn’t grind the flax to flax meal.
They also wouldn’t come out of the paper cups – maybe not enough spray but I did spray them.
I’ll try them again when I hear back. Can’t have eggs. I used gluten free oats and 1d cup of oatmeal flour.
Thanks for your reply.
Hi, I have recently been told to cut down on oils and butter. Is there a substitution you can think of that I could use instead of butter that is not oil?
I’ve heard you might be able to some some fat with applesauce.
Wow! Thank you so much for all your recipes, Brenda! I have recently made some drastic changes in my diet and have only just today discovered your site. My first batch of muffins just came out of the oven and I couldn’t wait to try one. These are outstanding! Just what I have been looking for. Your hard work is very much appreciated by so many. Keep up the great work!
I made these this afternoon and they are delish! I used wholemeal [not gluten free] flour, and no stevia because I don’t like it. Still super sweet and moist.
Oh I used regular rolled oats and baking soda/powder too. Thanks for a great recipe!
I tried this recipe however I found the batter to be very wet. I had to add an additional 5 mins. to the baking time and the inside was still too moist (almost gooey). Due to other allergies in the family I had to substitute almond milk for the regular milk and used coconut palm sugar instead of the stevia. When mixing I noticed the batter was really runny and added an additional 1/2 cup of gluten free flour. I did notice there is no mention of the use of xanthum gum or guar gum in this recipe as a binder for the flour. Would that be the reason it’s so wet? The taste was great and my grandkids loved them anyways
The batter is a bit runny but when I make them but once baked they are never gooey in the center and I’ve not needed xanthan gum each time I made them. What type of gluten free flour did you use?
I make my own combination due to the multiple allergies of my 3 grandchildren. The combination is 20% sorghum flour, 20% teff flour, 30% tapioca flour, 30% rice flour. Three are allergic to corn and and one to potatoes so corn starch, potato flour or starch is out of the question. They are allergic to dairy as well so I just remembered I substituted extra light olive oil instead of butter. It is such a challenge baking for them so if there is anyway to make this work, I’d be forever grateful. Thanks for taking the time to respond.
Did you leave out the rolled oats? If not and you used just one cup of your flour I would think it might not be dense enough for the amount of applesauce I used with the King Arthur flour which has a substantial amount of potato starch. I would personally increase the sorghum and reduce the teff and I would reduce the applesauce by 1/2 a cup. Hope that helps!
I did add the rolled oats as in the recipe. I may try adding a bit of arrowroot flour to the flour mixture. I will try reducing the applesauce as you suggested. I will try these again with the modifications and I’ll let you know how they turn out. Thank you so much for responding and for the additional information.
Do you cook the rolled oats first?
Sincerely,
New Cook
No, just add them in dry.