Gluten-free oatmeal raisin muffins made with no added flour. These rolled oat muffins are prepared in a blender, are dairy-free, refined sugar-free and easy to make!
Every Mother’s Day, I bake a batch of muffins and bring them to my family’s Mother’s Day celebration. Sadly, this year my family isn’t getting together to honor the current prescribed distancing.
Mother’s Day can be a difficult holiday for many, and this year seems to be particularly challenging for all of us. We’re all doing the best we can given the current situation. For me, not being able to see my family on a day we all cherish is just a bummer…there is no other way to say it.
Yet, my family is trying to improve the situation by adapting.
Instead of gathering in person, we had a family video call Friday evening, during which I baked these Oatmeal Raisin Muffins as though we were all together in person.
I pretended like I was on a cooking show, my nieces and nephews were crawling all over my brother and sister-in-law, my other brother who lives in Hawaii was making us jealous by eating poke in front of us…all great things.
Regardless of where we all stand, I want to take the opportunity to acknowledge all the mothers out there. You are appreciated and loved. My heart and warmest wishes go out to you and your family.
I figured we could all use a fluffy, familiar muffin recipe to share with our loved ones now or later. These gluten-free oatmeal raisin muffins are so speedy quick to throw together, as you simply add all of the ingredients to a blender. It is entirely flourless, using blended rolled oats as the flour.
It is also dairy-free and refined sugar-free – a WIN for those of us who love a fluffy sweet treat but try to keep it on the healthier end of the spectrum.
Recipe Highlights:
- Lightning quick to prepare.
- Gluten-free
- Refined sugar-free
- Dairy-free
- Lightly sweet
- Full of fiber
- Oatmeal raisin bliss
How to Make Gluten-Free Oatmeal Raisin Muffins:
Preheat the oven to 350 degrees F and line a muffin tray with muffin papers (or spray with cooking oil).
Add all ingredients except raisins to a blender and blend until completely smooth. Stir in the raisins.
Pour muffins batter into the muffin holes, filling them ⅔ of the way up.
Bake on the center rack of the preheated oven 12 to 15 minutes, or until set up.
Allow muffins to cool at least 30 minutes before unwrapping and eating.
Recipe Adaptations:
- If you prefer your muffins very sweet, add 2 to 3 tablespoons of coconut sugar (or cane sugar if you bake with it), as these muffins are not super sweet.
- Make them oil-free by omitting the oil and adding one more egg
- Replace the applesauce with mashed banana. If you go this route, reduce the amount of pure maple syrup you use to 2 tablespoons.
- Add ½ cup chopped walnuts.
- Omit the raisins and add ½ cup chocolate chips
More Healthy Muffin Recipes:
- Grain-Free Morning Glory Muffins
- Coconut Flour Cranberry Orange Muffins
- Chocolate Beet Muffins
- Chocolate Chip Paleo Vegan Banana Muffins
- Paleo Hummingbird Muffins
For you and yours..!
xo
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Gluten-Free Oatmeal Raisin Muffins
Ingredients
- 2 cups rolled oats
- 2 large eggs
- 1 cup unsweetened applesauce
- 3 Tbsp avocado oil or coconut oil
- 1/2 cup pure maple syrup
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 2/3 cup raisins
Instructions
- Preheat the oven to 350 degrees F and line a muffin tray with muffin papers (or spray with cooking oil).
- Add all ingredients except raisins to a blender and blend until completely smooth. Stir in the raisins.
- Pour muffins batter into the muffin holes, filling them ⅔ of the way up.
- Bake on the center rack of the preheated oven 12 to 15 minutes, or until set up.
- Allow muffins to cool at least 30 minutes before unwrapping and eating.
Nutrition
I was really excited to try this recipe, and made the suggested exchanges using a banana and 2 TBLS of coconut oil versus the applesauce and 3 TBLS of oil, and using the suggested 1/2 cup of chocolate chips versus raisins. Instead of baking as muffins, I made smallish cookies.
Unfortunately the batter is dry. The baking temperature was reduced to about 10 minutes.
Next time I will add some additional liquid.
I do like that they are not super sweet.
Hi Tabitha! Thank you for sharing your experience! I’ll update the recipe if need be after I re-test it 🙂
This looks like a great recipe. Do you know how many carbs it has?
Thanks!
Hi MJ! I added the nutrition facts to the recipe card. Let me know if you have any other questions! xoxoxo
Delicious. Taste like pancakes in muffin form.
So happy you like them, Daniella! xoxo
These are so easy and delicious. I always have to double as my kids will eat one batch in one sitting! (4kids). So grateful for you delicious, healthy recipes, and we are still enjoying you recipe book! I highly recommend!
Thanks so much for the sweet words, Patricia! I’m so happy you and your kids love the muffins, and I’m thriled you’re enjoying my cookbook. I really appreciate the kind note! Stay well! xoxox 😀
Aloha Julia. I was touched when I read your blog about your Mother’s Day video call with your ohana. Had a good chuckle reading about your brother eating poke. (I live on Oahu) My mouth salivates every time someone mentions POKE!
I really enjoy using your recipes, especially the vegan ones. I’m going to try your oatmeal raisin muffins soon but will use 2 flax eggs instead. I’m sure they going to be “ono”.
Hope your Mother’s Day was fabulous!
Thanks so much, Ray! Too funny, my brother and his girlfriend are living on Oahu too…I would like to believe your paths will cross randomly at a grocery store or beach (when they open back up 😉 Enjoy all that amazing poke! I hope the muffins turn out great with the flax eggs…feel free to report back! I hope you’re staying well during this trying time 😀