Gluten-Free Maple Oat Walnut Muffins

A tasty gluten-free muffin that is sweetened with maple syrup – no refined sugar. This recipe was developed and tested using my gluten-free all purpose flour blend.

Gluten-Free Maple Oat Walnut Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12 muffins
  • 1 cup gluten-free all purpose flour
  • ½ cup gluten-free oat flour
  • 1 cup gluten-free quick rolled oats
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 1 cup buttermilk
  • ½ cup maple syrup
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  1. Preheat oven to 375 degrees F. Grease muffin pans or line with paper liners.
  2. In a large bowl, mix all purpose and oat flours, rolled oats, baking powder, baking soda, cinnamon and salt.
  3. In another bowl, beat eggs. Stir in buttermilk, maple syrup, melted butter and vanilla.
  4. Add wet ingredients to dry ingredients and stir to combine. Fold in chopped walnuts.
  5. Spoon batter into prepared muffin tins. Bake in preheated oven for about 20 minutes.
  6. Allow muffins to cool and then remove from muffin tins.


No reviews yet.

Review this recipe:

Rate this recipe: