Gluten-Free Oatmeal Raisin Muffins

These hearty muffins make a wonderful "grab-and-go" breakfast as well as a good snack. You can add one-third of a cup of chopped pecans or walnuts to the batter for additional nutrients and texture, if desired.

Serves: 12Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 1 cup gluten-free rolled oats
  • 2⁄3 cup brown rice flour
  • 2⁄3 cup arrowroot starch
  • 3⁄4 cup plus 2 Tbsp. sugar, divided
  • 1⁄2 tsp. xanthan gum
  • 2 tsp. ground cinnamon, divided
  • 1⁄2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄4 tsp. salt
  • 2 large eggs
  • 1 cup almond milk
  • 1 Tbsp. vanilla extract
  • 1⁄2 cup olive oil
  • 3⁄4 cup raisins


  • Preheat oven to 350°F. Place paper liners in a standard muffin pan. Grease liners with nonstick cooking spray and set aside.
  • In the bowl of a food processor, process rolled oats until they form a powder.
  • In a large bowl, whisk together brown rice flour, arrowroot starch, oat powder, 3⁄4 cup sugar, xanthan gum, 2 teaspoons cinnamon, baking powder, baking soda, and salt. In a medium bowl, whisk together the eggs, almond milk, vanilla extract, and olive oil. In a small bowl, combine the remaining 2 tablespoons sugar with the remaining 1 teaspoon cinnamon.
  • Pour the wet ingredients into the dry ingredients and mix to combine. Fold in the raisins. Scoop the batter into the prepared liners to 2⁄3 full. Sprinkle the tops with cinnamon and sugar mixture.
  • Bake for 18 to 20 minutes until muffins are golden-brown and a toothpick inserted in the middle comes out clean.