Gluten Free Oatmeal Raspberry Muffins

These oatmeal raspberry muffins are made with my favorite oat flour for a gluten free take on a classic muffin. Make yourself a pot of tea and enjoy these fluffy, fruit-studded morsels.

Easy Oat Flour Raspberry Muffins

Whip up a batch of these gluten free oatmeal raspberry muffins TODAY, or whenever the mood strikes. They’re beyond easy to make and only need one bowl to put together the batter (yes! My favorite!). You can make the recipe exactly as written or stir in a few little extra tid-bits like ginger or cinnamon, nuts, lemon zest … however you make this recipe I am sure it will enter your usual gluten free muffin rotation.

These Raspberry Oatmeal Muffins Are …

• Naturally gluten free
• Moist and tender
• Bursting with fruit
• A one-bowl recipe!!
• Need a super simple method and ingredients
• Not too sweet

Main Ingredients for Oatmeal Raspberry Muffins

Chances are you already have almost if not everything needed to make these muffins! There’s nothing fancy on this ingredients list, just simple, wholesome, yummy components that make stellar muffins. Check out the recipe card lower down for the full ingredient amounts and see my notes here:

• Oat flour – Whole grain, naturally gluten free oat flour is a fantastic choice to make tender yet sturdy muffins.
• Baking powder
• Salt – I use fine sea salt in all of my recipes!
• Granulated sugar – Sub coconut sugar, maple syrup, or brown sugar for a flavor twist.
• Egg – As in most baking recipes, you’ll use a large egg in the batter.
• Milk – Whole milk or 2% milk works beautifully.
• Butter – Unsalted butter is best but in a pinch use salted butter and lower the amount of salt a bit.
• Raspberries – You can use fresh or frozen raspberries (I used frozen). Add more raspberries if you want even more fruit flavor.

Method for Making Raspberry Muffins

See how easy it is to make this recipe below. One tip is to really butter the heck out of your muffin tin (I’ve included a photo of a well-buttered muffin pan for reference) so that the muffins release easily. It works!

• Whisk: In a large bowl, whisk together the oat flour, baking powder, salt, and sugar.

• Combine: Lightly whisk the egg separately, then stir in the beaten egg, milk, and butter. Fold in the raspberries.

• Prep: Butter a muffin tin and heat the oven to 375℉.
• Rest: Let the batter hydrate while the oven heats.

• Bake: Bake the muffins for 20 minutes, then cool in the pan.
• Cool: Turn out onto a rack and cool completely.

Tips to Make the Best Gluten Free Muffins

• Rest the batter – As always, gluten free flour benefits from a rest before baking off the batter. You can set a timer for 15 minutes, or let the batter rest while the oven preheats to help it hydrate.
• Fill the muffin cups 2/3 full for this recipe – While some muffin recipes advise filling the muffin cups to the brim, I’ve found that about 2/3 full is the sweet spot so that they rise nicely but don’t overflow.
• Go dairy-free: Instead of butter, use melted coconut oil plus your favorite non-dairy milk to make these muffins dairy-free.
• Add a little more flavoring – A pinch of ground ginger, cardamom, or cinnamon is a nice addition, or rub the zest of 1 lemon into the sugar to release the citrus oils, then add in the rest of the ingredients.

How to Store Oat Flour Raspberry Muffins

These muffins keep really well! Here are a few options for how to help them stay fresh:

• Counter – Keep muffins in an airtight container on the counter for up to 3 days.
• Fridge – Place muffins in an airtight container for up to 5 days in the refrigerator. You can eat them cold, let them come to room temperature, or gently reheat them in a toaster oven or microwave.
• Freezer – Put the muffins in a freezer-safe, sealable bag and store them in the freezer for up to 3 months. Defrost in the fridge before serving.

More Gluten Free Muffin Recipes

• Oat Flour Blackberry Muffins
• Gluten Free Lemon Poppy Seed Muffins
• Gluten-Free Rhubarb Muffins