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Gluten-Free Vegan Oatmeal Muffins on a cooling rack.

Gluten-Free Vegan Oatmeal Muffins

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 muffins
Author GlutenFreeBaking.com


  • 1 cup water (8 ounces; 226 grams)
  • 1/2 cup gluten-free rolled oats (1 3/4 ounces; 100 grams)
  • 1 cup brown rice flour (5 ounces; 142 grams)
  • 3/4 cup packed dark brown sugar (5 1/2 ounces; 155 grams)
  • 1/2 cup sorghum flour (2 1/2 ounces; 70 grams)
  • 1/4 cup ground flax meal (about 3/4 ounce; 24 grams)
  • 1/4 cup tapioca starch (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup dairy-free milk (6 ounces; 170 grams)
  • 1/2 cup unsweetened applesauce (4 ounces; 113 grams)
  • 2 tablespoons vegetable oil (about 3/4 ounces; 24 grams)
  • 1 teaspoon vanilla extract


  1. In small saucepan, bring water to boil over high heat. Add oats. Reduce heat to low and cover. Cook until oatmeal is thick and tender, about ten minutes. Remove from heat and allow to cool.
  2. Adjust oven rack to center position and preheat oven to 400°F. Line 16 muffin cups with paper liners or grease with non-stick cooking spay. In medium bowl, whisk together brown rice flour, dark brown sugar, sorghum flour, ground flax meal, tapioca starch, baking powder, cinnamon, salt, and nutmeg. Add cooked oatmeal, dairy-free milk, applesauce, vegetable oil, and vanilla extract. Whisk until batter forms. Spoon batter into prepared muffin cups,about 2/3 full. Bake until golden brown. A cake tester inserted into the center of a muffin should come out clean, about 20 minutes.
  3. Allow muffins to cool in pan for three minutes. Turn muffins out onto a wire rack to finish cooling. Store muffins on the counter, covered, for up to three days. Cooled muffins freeze well for up to six weeks.