A flourless muffin to start your morning off right!
Muffins are a great way to start your morning, they’re small, delicious, and super easy to make! So here at SkinnyMs, we’ve got the perfect Oatmeal Blueberry Muffins (no flour) for you to whip up a batch and share with your family, as you all get ready to tackle the day! Ease and convenience precede these yummy, fluffy muffins – plus they’re a healthier alternative to conventional muffins, and are easy to make.
Take them with you to work, or school, or even enjoy them on a picnic. These muffins are also a great way to sneak in some nutrition when your kids don’t like to eat breakfast. It’s the perfect way to get your kids to start the day on the right foot!
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 blueberry oatmeal muffins -no flour needed, 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 for these Blueberry Muffins
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
Ingredients
- 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
Instructions
- 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.
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
For another flourless alternative to a breakfast classic, try our Flourless Banana Pancakes.
Follow us on Pinterest and check out our Facebook for more healthy tips, tricks, and recipes!
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.