Hearty Gluten Free Cinnamon Oatmeal Muffins

For a filling and healthy breakfast on the go or as an afternoon snack, these hearty cinnamon oatmeal muffins are sure to become a regular request at your house. 🙂

What You Will Need:

1 1/2 C. Gluten Free Oatmeal (such as Bob’s Red Mill) – the package MUST say gluten free (see note at bottom)

1/4 tsp. Salt

1/4 tsp. Guar or Xanthan Gum

1 C. Superfine Rice Flour (I prefer brown rice flour for these)

1/3 C. Granulated Sugar

1/3 C. Brown Sugar, packed

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Cinnamon

1/2 C. Walnuts, chopped

1 Egg

1 C. Buttermilk or Sour Milk (see Tip below)

1/4 C. Vegetable Oil

Cinnamon Sugar, reserved (1/2 tsp. cinnamon per 1/4 C. sugar)

Tip:  If you don’t have buttermilk, you can substitute sour milk (you know, that last bit in the carton that nobody wants to pour over their cereal?), or you can make your own.  Place 1 T. of apple cider vinegar or lemon juice in a 1 cup measuring cup and fill to the top with regular milk. Let sit out for 5 minutes and, voila, you have made sour milk.

Preheat the oven to 400 degrees.  Using gluten free non-stick spray, lightly grease 12 muffin tins.

In a large bowl, combine all of the dry ingredients, including the walnuts.  Give it a good stir before adding the liquid ingredients.


Add the egg, oil, and buttermilk, stirring with a rubber spatula until combined.

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Evenly divide the batter among the 12 muffin tins (they will be almost full).  Sprinkle each muffin with cinnamon sugar before baking.  If you don’t have one, invest in a cinnamon sugar shaker like the one I’m using.  They are inexpensive and come in very handy.

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Bake for 12 minutes or until a toothpick inserted comes out almost clean.  Allow to cool before devouring!



Oats are often grown in tandem with wheat or in a crop rotation cycle (one crop is wheat and one is oats – then the following season they swap) and then processed on equipment that also processes wheat or other gluten containing grains.  While these practices are great for the soil and the farmer, when the oats are harvested it is impossible to not get wheat harvested with it.  And, when processed in the factory on the same line as gluten containing grains,  cross contamination happens – hence the stomach aches.  With oats labeled “gluten free” these crops are grown in a dedicated field – meaning only oats – where no cross contamination by accidentally including a gluten grain during harvest can happen – and on dedicated equipment.  Have more questions?  Here is a link to Bob’s Red Mill to get you started on your own investigation:  http://www.glutenfreeoats.com

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