A flour-less muffin to start your morning off right!
When I was growing up, my aunt had a gluten intolerance (before it was trendy.) At that time, producing quality baked goods without flour was nearly impossible.
As a result, I saw years of brave gluten-free cakes, muffins, pie crusts, and quick breads meet their crumbly demise. One year, my aunt’s attempt at a gluten-free carrot cake caved in on itself so badly that it resembled a top hat. The top layer rose out of the deflated “brim” that the bottom had crumbled into so we nicknamed it “the hat cake.”
Much to my aunt’s chagrin, that name lives on to this day.
A Gluten-Free, Flourless Recipe
Fortunately, gluten-free baking has improved dramatically in recent years. Today, people choose to avoid gluten for a variety of reasons, and there are tons of options for those looking to cut it from their baking.
While many have discovered and perfected the use of gluten-free flour, this blueberry oatmeal muffin recipe takes an even easier approach: cutting flour altogether.
Flour may seem like a non-negotiable staple, but flourless baking is completely possible and delicious. These flourless blueberry oatmeal muffins prove you don’t need white flour for good baking. Whether you’re paleo, gluten-free, or just health-conscious, cutting flour is a great way to lighten up your favorite treats.
Let it Soak
Regular enriched flour, the fluffy white stuff you’ve been scooping into your baked goods for years, will just give you a blood sugar spike with almost no nutritional value to show for it. Fortunately, there are plenty of substitutes that make cutting flour easy.
In this recipe, the trick to picture-perfect muffins without the flour is letting the oats and almond milk soak overnight. This process will help you get the texture you want without the flour you don’t.
More Healthy Swaps
Meanwhile, these Blueberry Oatmeal Muffins also have a few more tricks up their sleeve. Coconut oil instead of butter helps cut fat and calories from this breakfast baked good. These clean treats also use pure maple syrup for natural sweetness that won’t send you spiraling from a sugar crash. Lemon zest, cinnamon, and, of course, blueberries, help round out the clean and delicious flavor.
Muffins may not seem like the most health-conscious way to start the day, but with a few substitutions, these blueberry oatmeal muffins are a morning treat you can feel good about. Made with clean ingredients, these muffins will fill you up and fuel your day, not send you crashing mid-morning. Oh, and they also won’t crumble to pieces and earn an embarrassing nickname.
Get the Kiddos Involved!
Getting the kids involved in the kitchen is about more than just having fun! It can be a fantastic learning experience, as well.
Participating in the cooking and baking process can help them build basic math and language skills. Let them help you “read” the cookbook and measure and add ingredients.
It will also allow them to explore their senses and encourage them to try new things! Let them mix everything together and choose toppings. Be sure to talk to them about what they see, feel, taste, and smell, too! There’s nothing better than a fun learning experience!
Flourless Blueberry Oatmeal Muffins
- 2 1/2 cups old-fashioned rolled oats
- 1 1/2 cups almond milk
- 1 egg large, lightly beaten
- 1/3 cup pure maple syrup optional, coconut sugar
- 2 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest grated
- 1 cup blueberries fresh
- Combine the oats and almond milk in a large mixing bowl. Cover and refrigerate overnight.
- Preheat oven to 375 degrees. Spray a muffin tin with non-stick spray or line with muffin pan liners.
- Gently stir all ingredients into the soaked oats mixture. Spoon into the prepared muffin pan, filling about 3/4 full.
- Bake for about 20 minutes or until tops are golden. Serve warm.
Have you made this recipe?
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For another flourless alternative to a breakfast classic, try our Flourless Banana Pancakes.
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I’m excited to try these! I’m currently experimenting with a couple things I tested sensitive to. Eggs is a big one for me. What would you suggest as an egg substitute in this recipe? I’ve been primarily using applesauce because I have cut out bananas (at least for now). I have egg replacer but haven’t had good luck with it yet.
Applesauce would be the perfect substitute for this recipe! Make sure you come back and let us know how your recipe turned out!
Ground flax seed is what vegans use and works great! I forgot to buy eggs for thanksgiving cooking and used ground flax seed for my pumpkin pies, worked great!
Any reason you pick almond milk over regular milk for this? Thanks for sharing!
Lauren, We like to use nut milk when possible. However, dairy works as well, if that’s your preference. 🙂
Almond butter taste amazing with blueberries too!?
Substitute a flax egg:: 1 Tbsp flaxseed mixed with 2 1/2 Tbsp water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg.
Cheri, Thanks so much for the tip. Chia seeds work as well. 🙂
Just made these, wanted a nutricious breakfast muffin for my 14 month old, they were a HUGE success!! Not only does my daughter Love them (she’s on her 4th muffin already) but so do I, they’re delicious! I used coconut sugar instead of maple syrup, same amount, worked perfectly. Thank.you so much for this recipe!
I would like to try this recipe but my daughter is allergic to almond. Will it work with regular milk?
Great questions, Denise! Yes, this will work with regular milk!
Hi, can you replace the maple syrup with honey?
Suzy, Sure can! 🙂
I made these with 1 flax egg and they are delicious! Had to bake about 5 minutes longer.
That’s a great suggestion, Angela – thank you!
If I wanted to use something like Stevia instead of maple syrup… woukd I just use 1/3 cup of that?
Lea Ann, Hmmm…can’t say for certain what the ratio would be. Try googling the ratio. 🙂
Try adding Agave instead of syrup …I use it on everything that I want sweeter.
Hi Sandy, we have several recipes with agave. Please feel free to adjust recipes to your personal preference.
Could I use frozen blueberries instead?
Cindy, Sure! Just be sure to defrost first. 🙂
Is cashew milk an acceptable alternative to almond? I’ve found I like that better straight up, so it’s in the house more.
Amy, Definitely! Stay tuned as we’ll soon be publishing our recipe for Healthy Plant Based Coffee Creamer and Milk. We used almonds in the photos but I often use cashews. YUM!
Is there anyway I could use frozen blueberries?
Cydanni, You can use frozen blueberries but make sure they are thawed, lightly rinsed, and drained before adding to the batter.
Can I use quick oats, like 1 minute oatmeal?
Krista, In a pinch, yes.
Thanks! Would you use more oats or less milk?
Krista, The same amount. 🙂
Neat Idea I am going to try it! Thanks
I m allergic to oats n Celic too can I use rice flakes instead of oats
Neera, Hmmmm…that should work but I can’t say for certain without trying the rice flakes first. Please keep us posted. 🙂
These are delicious! What’s the best way to store these muffins? How long will they last in the refrigerator? Can they be frozen?
Hilary, Thank you for letting us know. 🙂
I would store at room temperature in a ziplock. Otherwise, store in the fridge for a few days, and yes they can be frozen. 🙂
Did you push or mix blueberries in batter? My muffins did not brown, like your pictures. I used extra virgin olive oil, and a squirt of pure lemon juice with less zest. YUMMY! Very satisfying! Have you tried this recipe with other fruit like chopped apples?
Diane, I asked Nichole and she did mix some blueberries in with the batter (see directions), then added a few to the tops and slightly pushed them into the batter.
Can you substitute steel cut oats?
Erica, Steel cut oats won’t work for this recipe.
Do you melt the coconut oil if you have It I’m solid form?
Becky, Yes melt the coconut oil before hand. 🙂
This were very easy and my whole family enjoyed them.
I saw you said not steel-cut oats but what about “quick-cooking steel cut oatmeal” that cooks in 8 minutes? Would those work?
Angela, You can give it a shot, it should work. 🙂
Can I use whole grain oat flour instead of oats ?
Lorraine, That should be fine. 🙂
I’m trying this tonight… I’m really looking forward to it. How long do I need to let the oats soak for? I put them in the fridge mixed with coconut milk around 11 AM.
Tammy, About 6-8 hours is fine.
Tammy, 6-8 hours.
Just tried these but the didn’t get golden brown like yours 🙁
They’re cooling now..Can’t wait to try one!
Do these freeze well?
Sarah, We haven’t frozen this recipe, but it should do fine. Keep us posted. 🙂
Can I use oat flour instead … I processed my oats already ??♀️
Andrea, you can try to use oat flour and you will probably need more than what is indicated in the recipe for oats. However, I cannot be sure that the muffins will turn out the same and could have a different texture. If you give it a try, let us know how they turn out!
Is there something other than coconut oil I could use
Kristen, If you eat butter, that’s an option. However, I would probably use canola oil if replacing the coconut oil. 🙂
Question for those who’ve tried this, are they muffin-like in texture or do they end up like baked oatmeal?
Mine definitely had “baked oatmeal” texture
I had to bake the muffins for 40 minutes. Is that time on the recipe correct?
Hi Suzanne – every oven is different! Adjust the cook time to fit your needs.
Do you store these muffins in refrigerator or keep at room temperature?
Either way will work fine, they will keep longer in the refrigerator.
My friend made these for our girls weekend, they were fabulous! Would cranberries work, instead of blueberries? ~ thanks
Joanne, YEAH!!! Yes, cranberries also work. 🙂
I’m thinking about trying these but only have frozen blueberries. Do I need to defrost them or can I put them in frozen?
Sam, I would recommend thawing them first, then drain off any liquid before adding to the recipe.
Hi what can I use instead of Pure maple syrup?
Honey will work as well.
Do these freeze well?
Mary, They do freeze well.
These look fantastic! Thanks for including the carbs (for my diabetic husband) and weight watchers points for me. 🙂
Glad you enjoyed the recipe, Suzanne
Hi, do you have nutrition info available for these, specifically calorie info? Thanks!
All of the nutritional info can be found directly underneath the title in the recipe card. One muffin contains 122 calories.
Is skim milk ok?
Yes, skim milk should be ok.
Can this recipe be modified to add bananas?
Tara, I would used diced bananas in addition to the other ingredients.
What would be a good substitute for coconut oil?
Canola oil would be my next choice.
Hi, I love your site. I am allergic to blueberries. What other fruit would be great in this recipe?
Hi Leslie, Thank you! :). I recommend raisins or diced dates.
Can I add zucchini?
Sue, Sure can. 🙂
I just made these for breakfast today and omg! So delicious! By far my favorite blueberry muffin that’s healthy!
YEAH!!! So happy you enjoyed the recipe. 🙂
Hi could I use drained canned apple or peaches ? Thanks
Catherine, Hmmmm…we haven’t tried using canned fruit in this recipe so I can’t say for certain how the results will be. Please let us know if you try the canned apples or peaches and the results. Thank you.