Oatmeal Blueberry Muffins – No Flour!

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!

4.52 from 103 votes

Flourless Blueberry Oatmeal Muffins

These light and delicious muffins are perfect for a busy morning.

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Yield 12 people

Serving Size 1 muffin

Course Breakfast, Snack

Cuisine Universal

Author Chef Nichole

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Ingredients

US Customary - Metric

• 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

Serving: 1muffin | Calories: 122kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 108mg | Fiber: 2g | Sugar: 7g |

SmartPoints (Freestyle): 5

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SmartPoints (Freestyle): 5

Keywords Budget-Friendly, dairy-free, Kid-Friendly, Low-Carb, Vegetarian

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For another flourless alternative to a breakfast classic, try our Flourless Banana Pancakes. 

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