Almond Oat Cups
Prep time
Cook time
Total time
These Almond Oat Cups are a cross between a cookie, a muffin, and a teacake. They're free of gluten and eggs and only take 10 minutes to bake. Perfect as a healthy snack or with a cup of tea.
Recipe type: Snack, dessert, gluten-free
Cuisine: American
Serves: 12
  • 1 tablespoon flaxseed
  • ¼ teaspoon baking soda
  • 3 tablespoons hot tap water
  • 1 cup gluten-free oats
  • ½ cup finely ground, blanched, almond flour
  • ¼ cup coconut sugar
  • ¼ teaspoon salt
  • 4 tablespoons butter, softened to room temperature
  1. Preheat oven to 400 degrees and line a standard 12-cup muffin pan with paper liners.
  2. In a small bowl, stir the flaxseed and baking soda together with a fork. Add the hot water and stir again. Set aside.
  3. Combine oats, almond flour, coconut sugar, and salt. Cut in the butter with two knives or a pastry blender. Add the baking soda/ flax mixture and stir until well combined.
  4. Divide the mixture evenly among the muffin cups. (1-ounce ice cream scoop works well for this job. Put a scant scoop into each cup.)
  5. Press/flatten the batter into the cups. (Wet your fingers to prevent sticking.)
  6. Bake on the bottom rack of the oven for 10 minutes. Let cool completely before peeling off the liners.
Nutrition Information
Serving size: 1 Almond Oat Cup (3/4 ounce), Calories: 129, Fat: 7g, Saturated fat: 3g, Unsaturated fat: 4g, Trans fat: 0g, Carbohydrates: 14g, Sugar: 4g, Sodium: 109mg, Fiber: 2g, Protein: 3g, Cholesterol: 10mg
Recipe by Queen of My Kitchen at