These cute little Oatmeal Muffins got themselves a gluten-free makeover! Read on for which flour substitutes were our favorite
This post is sponsored by Bob’s Red Mill
What started as a sentimental recipe written for my son during his struggle with a school bully, has turned into one of the most popular recipes on my site. I love that you are all enjoying these cute little oatmeal muffins, but I especially love that my brave little boy’s story has touched and inspired so many. If we could all have the courage and tenacity of an innocent little 6 year old, just think how incredible this world would be.
I so often get asked how to make Beebo Bites Gluten Free, so I set out to find the best options. Five hundred Beebo Bites later, I’ve decided on my most acceptable substitutes for Whole Wheat Flour.
WHAT ARE HEALTHY OATMEAL MUFFINS? WHO IN THE WORLD IS BEEBO?
The two most common questions. For more details on how these muffins came to be and for a great story about how my little boy triumphed over his bully, head over to the original Beebo Bites recipe.
Here is a quick recap: Oatmeal Muffins are a high protein, whole grain, portable breakfast that is a mix between a bowl of oatmeal and a muffin, hence the name. They are lighter than a bowl of oatmeal, yet chewier and more dense than a baked muffin. They are perfect for a quick breakfast and my kids love them packed into their lunch boxes.
Beebo is my son’s nickname and I named these muffins “Beebo Bites” to put a smile on his face, when his heart was broken.
BEST GLUTEN FREE BLENDS, FAVORITE GLUTEN FREE SUBSTITUTES
I experimented with bean flours, coconut flour, and a homemade GF flour blend, but my ultimate winners were Bob’s Red Mill Gluten Free Baking Flour, Almond Flour, and Oat Flour. The taste, texture, and density varied a bit with each, but we loved the taste of them all.
Here’s a breakdown of each so you can decide which route you’d like to take.
These oatmeal muffins are tall and soft with a delicious, almost buttery type flavor. They are slightly more dense than the oat flour version, but are number one in my household because of the flavor. The gluten-free blend substituted perfectly 1:1 and didn’t require any other alterations to the recipe.
This version received a slightly mixed review. They don’t rise as much, which leaves them a bit more dense, but they have a nutty flavor we really loved. If we hadn’t known how light the original Beebo Bites were, we would have been perfectly happy with these.
These muffins get the number one vote for texture. They are lighter/fluffier than the others and compliment any mix-ins. The texture of these most closely resembles the original wheat flour version. A couple of my kids complain that the oatmeal taste is overpowering, but for the other three of us, that really isn’t an issue.
FINAL THOUGHTS REGARDING THE BEST GLUTEN FREE SUBSTITUTES
Cutting out gluten can be challenging and I’m sure there are many of you that know this world much better than I, so feel free to chime in!
For me, I have the most success in altering recipes when I use Oat Flour, Almond Flour and Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. I used Bob’s mix in this Peach Melba Breakfast Cake as well and was thrilled with the result. I hear a whole grain version is in the works and I can’t wait to try it out!
If you are willing to blend your own oats, oat flour is ultimately the most affordable. Be sure and look for a certified Gluten Free brand. Bob’s Red Mill is well known for having a truly Gluten Free version. I substituted 1:1 here, as well.
For a super easy, healthy, kid-approved breakfast, these Oatmeal Muffins win my kiddos over every time! Pack leftovers in their lunch boxes with a side of vanilla yogurt, maple syrup, Sweet Cashew Cream, or honey (Raspberry Honey!) for dipping. If you don’t have kids, you’ll be just as excited for these yummy little bites packed in your own lunch box.
I’ve tried every flavor under the sun, here are our favorites:
- Blueberry Cinnamon
- Pumpkin Chocolate Chip
- Banana Nut (substitute the yogurt with banana puree)
- Peanut Butter Chocolate Chip (add a scoop of PB and about 1/4 cup of mini chocolate chips)
- Apple Cinnamon
- Stuffed: put a dollop of jam, Nutella, or peanut butter in the center before cooking them
Have you tried other flavors? I’d love to hear about them! I like to mix things up to keep my family from getting bored with my recipes.
Before you go, meet Beebo, my sweet little warrior.
And this is his twin brother’s bear. He thought you’d like to meet him as well. Good times.
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT GLUTEN FREE OATMEAL MUFFINSPrint
Instant Pot Gluten Free Oatmeal Muffins
The oh so popular BeeBo Bites are getting a gluten free makeover! Three different flour substitutes below!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 14
- Category: Breakfast
- Method: Pressure Cooker
- Cuisine: American
- 4 eggs
- 1 cup plain greek yogurt
- 1/3 cup pure maple syrup (add an extra 2-3 tablespoons of brown sugar if you want it sweeter)
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup quick oats
- 1/2 cup Bob’s Red Mill Gluten Free Flour Blend (could also substitute oat flour or almond flour, see notes)
- 1 tablespoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (or substitute with 1/2 – 1 cup blueberries, chopped strawberries, chopped apples, raisins, etc)
- In a large bowl combine eggs, yogurt, maple syrup, butter, and vanilla extract until smooth.
- Add quick oats, flour, baking powder, cinnamon, salt and stir until combined. Gently fold in chocolate chips.
- Generously spray the 2 silicone molds with non-stick spray. Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
- Pour 1 cup water into the pressure cooker pot and place a trivet inside.
- Stack one of the filled molds on top of a trivet. Place 3 – 4 narrow mason jar lids on top followed by the second silicone mold.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 10 minutes.
- When cooking is complete, use a natural release for 10 minutes and then release any remaining pressure.
- Let the oatmeal bites cool, if needed, for handling. Using a butter knife or spoon, scrape around each oatmeal bite to release it, then turn them over onto a cooling rack or plate.
- Enjoy warm as is or with a side of syrup for dipping. Also perfect for on the go.
- Store extras in the refrigerator. Delicious chilled or warmed. They freeze beautifully as well.
- Oat flour can be easily found online, but blending your own oats in a blender is much cheaper
- Swap chocolate chips for raisins, nuts, diced fruit, blueberries, etc
- Store leftovers in the fridge for 4 – 5 days. Freeze for 2 months or more
Keywords: instant pot, healthy breakfast, oatmeal