Gluten Free Pumpkin Muffins with Oatmeal
Delicious gluten free pumpkin muffins with oatmeal that are moist and easy to make! These are gluten free dairy free pumpkin muffins are made in less than 30 minutes and they are also gluten free pumpkin muffins with no sugar. These healthy gluten free pumpkin muffins are sure to become a fall favorite.
Blender muffins are something that I have been making for my family for the past 10 years. Every week my kids enjoy my Chocolate Chip Blender Muffins (Gluten Free, Dairy Free) or Gluten Free Chocolate Banana Muffins . We keep these on a constant rotation because they are flourless, refined sugar free, packed with goodness and take less than 30 minutes to make.
Gluten Free Pumpkin Muffins with Oatmeal
With the fall weather here and wanting my entire life smothered in pumpkin I knew it was finally time to make these gluten free pumpkin muffins with oatmeal.
They were an absolute hit and my kids love all things pumpkin. When they were really little they were a little weary, but the apple doesn’t fall far from the tree and they were all over these.
Muffins are awesome because you can cater to all of the likes of your family. When making these I do half with just chocolate chips and the other half with fun mix-ins like walnuts, pecans, and/or pumpkin seeds.
You can’t go wrong and these gluten free pumpkin muffins with no sugar are naturally sweetened with maple syrup and bananas. They are perfection!
What ingredients will you need to make these healthy gluten free pumpkin muffins?
- gluten free oats
- bananas
- pureed pumpkin
- maple syrup
- ground flax
- baking powder
- baking soda
- salt
- eggs
- vanilla
- pumpkin pie spice
- Dairy Free Milk of your choice
How to make gluten free pumpkin muffins with no sugar…
- In a high speed blender add the ingredients in this order… eggs, bananas, pureed pumpkin, gf oats, ground flax, baking powder, baking soda, pumpkin pie spice, salt, vanilla, milk and maple syrup.
- Turn the blender on medium and blend for 1-2 minutes, or until you have a nice batter consistency.
- Pour into a lined muffin pan to the top of the muffin liners. Sprinkle some mix ins, or toppings if desired. I like to sprinkle the top with oats and pumpkin seeds.
- Bake at 350ºF for 20 minutes. Remove from oven and allow them to cool for 20 minutes before serving.
Pro-Tips
Keep these in an air tight container on the counter for up to 3 days.
You can freeze them. Thaw and warm them up to serve for the best flavor.
Make sure your oats are certified gluten free. ZEGO oats are a great brand that puts their oats through rigorous testing. I also love Anthony’s oats.
If you are needing an egg free or vegan muffin recipe, or want something without oats then check out my Gluten Free Vegan Pumpkin Muffin Recipe.
These muffins are perfect for anytime of the year. Enjoy!
Gluten Free Dairy Free Pumpkin Muffins
Gluten Free Pumpkin Muffins with Oatmeal
These gluten free pumpkin muffins with oatmeal are the easiest and most delicious gluten free dairy free pumpkin blender muffins! Nothing beats healthy gluten free pumpkin muffins that take 30 minutes to start and finish and are flourless. I love making these for my family because they are refined sugar free and these gluten free pumpkin muffins are made with no added sugar.
Ingredients
- 2 eggs
- 2 bananas
- 3/4 cup pumpkin puree
- 2 cups gluten free oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tbsp ground flax seed
- dash salt
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 1 cup Coconut Milk or any milk of your choice
Instructions
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Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners.
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Add the ingredients to a high speed blender in the following order... eggs, bananas, pumpkin, gf oats, baking powder, baking soda, pumpkin pie spice, salt, ground flax, vanilla, and maple syrup.
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Blend on medium speed until you have a nice batter consistency. About 1-2 minutes.
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Pour the batter into the muffin tins.
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Add any mix-ins you would like and blend them into the batter with a spoon or butter knife.
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Bake for 20 minutes.
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Allow to cool for 20 minutes before serving. Enjoy!
Recipe Notes
These keep in an air tight container on the counter for up to 3 days.Â
You can freeze them and thaw. Warm them up to serve for the best flavor.Â
Make sure your oats are certified gluten free. ZEGO oats are a great brand that puts their oats through rigorous testing. I also love Anthony's oats.Â
If you are needing an egg free or vegan muffin recipe, or want something without oats then check out my Gluten Free Vegan Pumpkin Muffin Recipe.Â
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Want more delicious healthy gluten free pumpkin recipes? I’ve got you covered…
- Paleo Pumpkin Butter
- Vegan Pumpkin Spice Coffee Creamer
- Pumpkin Scones with Maple Glaze (GF/DF)
- Gluten Free Pumpkin Bread Pudding
- Pumpkin Coffee Cake Gluten Free (Dairy Free)
- Vegan Pumpkin Ice Cream
- Vegan Pumpkin Caramel Sauce
- Gluten Free Pumpkin Cinnamon Rolls with Maple Glaze
- Paleo Vegan Pumpkin Spice Latte
- Gluten and Dairy Free Pumpkin Spice Baked Oatmeal
- Gluten Free Dairy Free Pumpkin Pie
- Pumpkin Pie Overnight Oats (Gluten Free, Vegan)
- Pumpkin Bread (Gluten Free, Dairy Free)
- Gluten Free Baked Pumpkin Donuts
- Paleo Pumpkin Pancakes
