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.
- Lightning quick to prepare.
- Refined sugar-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.
- 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..!
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 @TheRoastedRoot on Instagram!
- 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 Information:Yield: 12 Serving Size: 1 of 12
Amount Per Serving: Calories: 166Total Fat: 5gUnsaturated Fat: 0gCarbohydrates: 27gFiber: 2gSugar: 13gProtein: 3g