Blueberry Oatmeal Muffins {Gluten & Sugar Free}

Gluten Free and Sugar Free Blueberry Oatmeal muffins

 

 

There’s just something comforting about muffins. The smell of them baking in your home on any given morning will  arise the sleepiest of sleepers.

There’s also something about oatmeal that makes you feel good all over after you’ve enjoyed a nice bowl topped with some fresh berries and honey!

Mix the two together and you have a fabulous healthy comforting breakfast for you and your family.

 

 

You can enjoy these warm right out of the oven topped here with some delicious creamy coconut milk and more berries, enjoy with a fork of course!

 

 

Or top with some cream cheese and it resembles a cupcake doesn’t it? Well, it could certainly pass for one although not as sweet as a typical cupcake, but it would work for a healthy afternoon snack for the kids!

 

 

Easily pick-up-able to take and go if you’re on the run in the morning! My hubby thinks they have a little too many blueberries, but I think they are perfect. You can always reduce to a half a cup if you’d rather not see so many berries. :)

I used silicone cupcake liners and did not spray them with nonstick cooking spray. They easily popped right out without sticking!
Kitchen Collection Texas Size Silicone Baking Cups Set of 6


Kitchen Collection Texas Size Silicone Baking Cups Set of 6

 

 

These are by far the best muffin I think I’ve ever made. I adapted them from my apple oatmeal muffins, which most of my muffins and baked goods are using whole wheat pastry flour. I believe I have a wheat allergy so I’m removing wheat for a time and this is one of my newest gluten free recipes and oh boy are they incredible!!! Moist, moist, moist and the texture is just perfect!

Also want to share that my hubby is quite the skeptic of stevia and is quite picky if he notices any aftertaste at all. He and the children devoured these muffins! The hubby specifically told me there is absolutely no aftertaste from the stevia, which he is always surprised by, LOL!

FYI: these are not very sweet. 1 tablespoon of stevia is equal to about half cup of sugar. My kids were fine with these and loved every bite. :)

*Adapted from Apple Oatmeal Muffins

 

4.0 from 1 reviews
Blueberry Oatmeal Muffins {Gluten & Sugar Free}
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 135
  • Fat: 5g
  • Carbohydrates: 19g
  • Sugar: 3g
  • Sodium: 78mg
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 46mg
Prep time: 
Cook time: 
Total time: 
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl stir together the oats, flour, cinnamon, salt, baking soda and powder, stevia.
  3. Pour in the eggs, applesauce, butter, milk, and vanilla.
  4. Stir well.
  5. Gently mix in the blueberries.
  6. Evenly pour the batter into silicone cupcake liners or regular liners but you may need to spray them with cooking spray first.
  7. Add some chopped nuts if desired.
  8. Bake for 25 minutes or until a toothpick in center comes out clean. Mine were perfect at 25 min.
Notes
Weight Watchers PointsPlus: 4*

 

 

 

Comments

  1. I can’t wait to try these!! My dad is diabetic and my daughter is gluten intolerant. So far, I can make something gluten free OR sugar free, but I haven’t had success with gluten free AND sugar free.

  2. Looks great! I’ll have to wait a week or so until I run out of individual baked oatmeal I just made.

    BTW tried to save to ziplist, but the iconabove that says ‘Save Recipe’ really saves a different recipe for “Healthier Whole Wheat Apple Pie: No Sugar Added “

  3. Stevia is pretty much the only alternative sugar that I really enjoy. I use it in my coffee every morning and can’t even tell – so I’m sure I would absolutely love these muffins!

  4. I love blueberry muffins and would love to try this recipie! I am curious if it would be possible to use regular oats, flour, baking powder, baking soda, and vanilla. Would that change the chemistry of the baking or do you think it would turn out ok?

  5. These look great! Love the gluten free recipes since my mom has discovered that wheat really aggrivates her.

  6. Mmmmm! Just made these and had a warm one from the oven…yummy! So moist! You definately can’t tell they are sugar or gluten free!

  7. Oooo. This looks yummy! I’ve tried some sugar free / gluten free baking in the past and they are all pretty much failed (even your amazing chocolate cookie cake! hopfully I can pull theses ones off :-)

  8. Do you have a cookbook published?

  9. Can you tell me how much liquid stevia I would use. I don’t have any powder. Can’t wait to try them, they look amazing!

  10. Since it is only my husband and I 12 muffins is a lot. Can you freeze these?

  11. I made these this past weekend. Loved them! I coursely chopped some walnuts in them and pressed one into the top. Excellent. (I’ve now posted it on my website as well, with credit to you, of course ;) )
    Thank you!

  12. I have been trying out Xylitol in my baked goods. Any ideas on how much of it to use instead of Stevia? Xylitol is usually an even or equal replacement for regular sugar.

  13. Is there anything you could substitute for the oats? I’d like to make these grain-free but the oats part is the only thing that has me baffled. They look amazing!

  14. Hi,
    Have you ever made these with coconut oil in place of butter? Want to make these today but need to replace the butter. Thanks

  15. My fiancee is diabetic , he is very affected by carbs, gluten free still has carbs :(

    • right these are not low carb, just gluten free and sugar free, but lower in carb than many other muffins made with sugar.

  16. I’ve been making these for a few weeks now (my new addictive snack!) with olive oil and soy milk and they taste great! When I run out of my frozen berries mix I’m going to try them with cranberries – do you think I should increase the stevia in that case because the cranberries are more tart?

  17. Hi, I have recently gone sugar free and this recipe looks wonderful. However, I would like to make them without the stevia, or any other sweetener for that matter. Have you tried them without it?

  18. These muffins have helped me through a tough time right now. I’ve been doing an extremely rigid elimination diet and I’ve been struggling to find delicious foods that are similar in taste and texture to the way I was eating before my dietary restrictions. These muffins surprised me with sweetness I had been trying to get in other muffins, and they were fluffy and moist. I’m sharing this recipe with my friends so they can make them too. Thank-you for posting this! :)

  19. these are delicious! to make them lactose-free as well i subbed coconut milk and coconut oil for the milk and butter and they came out perfect.
    thanks so much for a great recipe — easy too!

  20. OMG these are amazing!! I used unsweetened almond/coconut milk, coconut oil and bc I didn’t have stevia (not a fan) I just did 1/2c applesauce and 1/2c apple butter and they turned out just Devine!! Only had raspberries but can’t wait to try with blueberries next:). Thanks so much!!

  21. What can I substitute in place of the applesauce? Thank you!

  22. They’re good! And I feel pretty guilt free eating them and giving them to my 3 year old.

    Much lower in sugar than normal muffins but very tasty. I used 2 T maple syrup instead of Stevia, might be greedy and add more next time! – my son & hubby loved them as-is – gobbled up 2 and wanted more.

  23. I will be making these for my friend for a Christmas present because he has been sugar-intolerant since his weight loss surgery. Also, he’s on Atkins so he can’t have wheat-flour-containing foods. I am glad to see that you are using Stevia over aspartame or sucralose (nasty chemical sh!Tstorm lol). I will come back here and let you know the results (about a month from now).

    P.S. I see that you recommend Simply Organic vanilla. While it’s probably top-shelf quality, there’s huge 16oz bottles of natural, non-imitation pure vanilla extract available for only ~$6. I get mine from Woodmens in Green Bay, WI or Appleton, WI, which is two hours away from me. It’s so much better than paying big $ for McCormick’s. It lasts a super long time.

  24. Can you use honey/maple syrup instead of stevia? How much?

  25. I just put these in the oven. changed it up just a bit. Can’t use sweetners so used raw honey instead. also put 1/2 blueberries and 1/2 strawberries. and added almonds. made bars instead of muffins. hope I didn’t change them too much. batter looks great and they smell awesome. have been gf for only two months so pretty new at it. thanks for the recipe. will post how they turn out.

  26. Do you cook the rolled oats first?

    Sincerely,
    New Cook

  27. I tried this recipe however I found the batter to be very wet. I had to add an additional 5 mins. to the baking time and the inside was still too moist (almost gooey). Due to other allergies in the family I had to substitute almond milk for the regular milk and used coconut palm sugar instead of the stevia. When mixing I noticed the batter was really runny and added an additional 1/2 cup of gluten free flour. I did notice there is no mention of the use of xanthum gum or guar gum in this recipe as a binder for the flour. Would that be the reason it’s so wet? The taste was great and my grandkids loved them anyways

    • The batter is a bit runny but when I make them but once baked they are never gooey in the center and I’ve not needed xanthan gum each time I made them. What type of gluten free flour did you use?

      • I make my own combination due to the multiple allergies of my 3 grandchildren. The combination is 20% sorghum flour, 20% teff flour, 30% tapioca flour, 30% rice flour. Three are allergic to corn and and one to potatoes so corn starch, potato flour or starch is out of the question. They are allergic to dairy as well so I just remembered I substituted extra light olive oil instead of butter. It is such a challenge baking for them so if there is anyway to make this work, I’d be forever grateful. Thanks for taking the time to respond.

        • Did you leave out the rolled oats? If not and you used just one cup of your flour I would think it might not be dense enough for the amount of applesauce I used with the King Arthur flour which has a substantial amount of potato starch. I would personally increase the sorghum and reduce the teff and I would reduce the applesauce by 1/2 a cup. Hope that helps!

          • I did add the rolled oats as in the recipe. I may try adding a bit of arrowroot flour to the flour mixture. I will try reducing the applesauce as you suggested. I will try these again with the modifications and I’ll let you know how they turn out. Thank you so much for responding and for the additional information.

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