top of page

Cinnamon Brown Sugar
Oatmeal Muffins

Gluten & dairy free, this muffin recipe is a great way
to use up the oats used to make gluten-free oat milk.


Dry Ingredients:

  • 1 ½ cups gluten-free 1-to-1 flour blend

  • ¼ cup ground flax seeds

  • 1 Tbsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp salt

  • ¾ cup brown sugar


Wet Ingredients:

  • 1 egg

  • ¾ cut gluten-free oat milk (Learn how to make your own by clicking here.)

  • 1 tsp pure vanilla extract

  • ¼ cup wet oats from making oat milk (Alternatively use 2 Tbsp dry gluten-free oats, mixing them in with the dry ingredients).

  • 1/3 cup melted vegan margarine or vegetable oil


Optional Extras:

  • 1/3 cup dried fruit (like raisins or cranberries)

  • 1/3 cup chopped nuts (like walnuts or almonds)

  • 1/3 cup baking chips (like chocolate, or my fave: salted-caramel chips)

  • 2-3 Tbsp brown sugar, as topping for the muffins




Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a muffin tin or use cup liners.


In a large bowl, mix together the dry ingredients, taking care to break up the brown sugar so it’s not clumpy.


In another bowl, beat the egg. Add the other wet ingredients and mix well.


Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined. Add any optional extras to the batter.


Fill the muffin cups at least 2/3 full. Top with a sprinkle of brown sugar, if desired.


Bake for 15-20 minutes or until toothpick comes out clean when inserted in center of largest muffin.


This recipe makes 12-16 muffins.

Oatmeal Muffins.jpg
bottom of page