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Gluten Free Cinnamon Honey Oat Muffins

These muffins are so moist and delicious. Perfect as a breakfast on the go and even for a late night snack. Bake some up soon, you’re going to love them. Enjoy!
Course Breakfast, brunch, Dessert, Snack
Cuisine American, Southern
Keyword gluten free muffins, honey oat muffin, muffin, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Pam

Ingredients

  • 1 1/2 cup oat flour
  • 1/4 cup almond flour or use all oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp sea or kosher salt
  • 1 1/2 tsp cinnamon
  • 1 large egg, slightly beated
  • 1 1/2 tsp vanilla extract
  • 1/8 cup coconut or brown sugar
  • 1/3 cup honey, spray measuring cup with cooking spray first
  • 4 tbsp coconut oil, vegan margarine or butter, slightly melted and cooled
  • 1/4 - 1/2 cup milk of choice, I used almond milk, start with 1/4 cup and add from there if needed
  • 3/4 tsp apple cider vinegar or white vinegar
  • 2-3 tbsp coconut sugar mixed with 1 level tsp cinnamon for sprinkling on top of each unbaked muffin

Instructions

  1. 1.Preheat oven to 360 degrees, spray a muffin pan with cooking or baking spray. Set aside.

    2.In a large mixing bowl, combine all the dry ingredients. Whisk together to break up any clumps.

    3.In a glass measuring cup, add the egg and lightly beat. Add honey, coconut sugar, oil and 1/4 cup milk along with the vinegar. Stir up with a fork or small whisk.

    4.Pour into dry ingredients. Using a rubber spatula, mix until all is combined. Try not to over mix the batter. If the batter is very stiff, add more milk.

    5.Now, pour into prepared muffin pan. Sprinkle cinnamon sugar mixture over each top of muffin. Bake for about 15 to 20 minutes. Check after 15 minutes. Tops should be golden brown but not too dark. Check with a toothpick, should come out clean or with dry crumbs. Let cool in pan for about 15 minutes then pop out!