Gluten-Free Blackberry Pecan Oatmeal Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 ½ cups certified gluten-free rolled oats
  • 1 cup unsweetened almond milk
  • ¾ cup all-purpose gluten-free flour blend
  • ¼ cup gluten-free buckwheat flour
  • ½ teaspoon xanthun gum (omit if your blend contains it already)
  • ¼ teaspoon cinnamon
  • 1 Tablespoon baking powder
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 2 Tablespoons oil (canola, vegetable, or coconut)
  • 2 teaspoons gluten-free vanilla extract
  • 1 cup blackberries
  • ¾ cup chopped pecans
  1. Preheat oven to 400 degrees F. Spray muffin tin with non-stick cooking spray or line tins with muffin liners. Set aside.
  2. In a medium bowl, heat almond milk until steaming hot, and then add oats, stirring well, and set aside to soak.
  3. In another medium bowl, combine flours, xanthun gum (if needed), cinnamon, and baking powder. Set aside.
  4. In a large bowl, cream together the sugars, egg, oil, and vanilla extract. Add in the dry ingredients, mixing well. Once combined, add in the soaked oatmeal, mixing just until evenly combined.
  5. Gently fold in the blackberries and pecans, taking care not to crush the blackberries. Scoop muffin dough into the prepared muffin tins, filling almost all the way full.
  6. Bake for 20-25 minutes, or until golden on top and an inserted toothpick comes out clean.
  7. Enjoy!
Recipe by Grain Changer at