Whether you think of this as a vegan mug cake healthy enough for breakfast, or a single-serving muffin, either way it's delicious! This oat flour mug muffin is fluffy, tender, just sweet enough, and perfect any time of day. Try it with cinnamon for cinnamon roll vibes or pumpkin spice for a festive treat! Allergen info: no oil, dairy, gluten, soy, coconut, or refined sugar.
Yep, I'm at it again with the oat flour. I really can't explain it, but somehow, every time I start experimenting with some sort of baked goods recipe, I just get the most amazing results with oat flour.
Whole wheat flour can sometimes taste a little too "whole-wheat-y" if you know what I mean. And all-purpose can sometimes lean toward gummy when baking without oil (unless you start expanding the ingredient list and making things more complicated).
But I'm a fan of simple. And the flavor, fluff, and forgiving texture of oat flour just WORKS. And that's why I highly recommend you stick with it for this recipe if possible.
Also, I have to say, these photos really aren't doing this mug cake justice. You may not be able to tell, but it's very tender, light, and fluffy.
And true to its name, it's as easy as any mug cake! Although, for the best results I do recommend mixing wet ingredients in one mug and dry ingredients in a separate mug, just to make sure there are no clumps and that everything is well distributed.
But after that, just pop this baby in the microwave, press a few buttons, and watch it rise!
How to Make It
- In a standard, 10-ounce, microwave-safe mug (a larger mug is fine, too), combine the nut butter, milk, maple syrup, and vanilla. Stir really well until it resembles the mixture in the photo above (though the color may be different depending on nut butter used).
- In a separate mug, stir together the oat flour, baking powder, salt, and pumpkin spice or cinnamon.
- Pour the dry ingredients into the wet ingredients, and stir until there's no dry flour.
- Note: my microwave is 1100 watts. Microwave ovens vary. So stay nearby and keep an eye on the mug the first time you try the recipe. Mine come out perfectly when cooked for 70 seconds on high. BUT I recommend starting with just 50 seconds to be on the safe side. Then microwave for another 10 to 20, depending on how much it's rising and whether the center appears firm. If using a smaller, lower wattage microwave you may need to add more time. Do this in 10 to 15 second intervals.
- Let the mug cake rest for 5 minutes before serving.
Haha, "serving." Who are we kidding? We're not serving this to anyone but our own hungry faces.
Can I bake it?
Yes, if you prefer not to use the microwave, you can bake the mug cake in a 350 degree oven for around 15 to 18 minutes. Make sure your mug is oven-safe.
And since this is essentially a muffin batter, I'm sure you can also bake this the same way you might normally bake oil-free muffins - whether you use a silicone pan, or cupcake liners.
I haven't tested it in a muffin pan yet, but it should bake faster than in a mug. So keep a close eye on it in the last few minutes just to be safe.
Substitutions
Here's the thing, with such a small, specific recipe like this, even tiny adjustments can make or break it. So while I would love to be able to say you can sub any flour you like, etc, I really can't say that with confidence.
Each ingredient has a purpose, including the maple syrup and nut butter, though you can omit the vanilla without any problems. And you can use any nut or seed butter you like, so at least there is some flexibility there!
I tested the recipe once using ¼ cup of King Arthur's gluten-free 1:1 blend, and I'm sorry to have to report, it really wasn't good. I mean, it cooked up properly and was edible, but the overall flavor needed tweaking. So if you want to go that route, I recommend adding a bit more maple syrup and spice.
I hope you love this healthy mug cake as much as I do. It's:
Naturally sweetened
Light and fluffy
Made with just 7 easy ingredients
Comforting and spiced like your favorite fall and winter treats
Gluten-free (be sure to use certified GF oats/oat flour)
Oil-free
Ready in minutes
And healthy enough for breakfast!
To turn this mug muffin into dessert, pair it with Vanilla or Pumpkin Oat Ice Cream, extra maple syrup, or some healthy Chocolate Sauce!
More oil-free, vegan, oat flour recipes:
Oat Flour Banana Bread
Apple-Cinnamon Oat Flour Scones
Loaded Vegan Breakfast Muffins
Oil-Free Vegan Chocolate Cake
Peanut Butter Cookies
Follow My Quiet Kitchen on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
Vegan Breakfast Mug Muffin (Oil Free)
Ingredients
Wet ingredients:
- 1 very full tablespoon smooth almond, cashew, or peanut butter, well-stirred Sub other nut/seed butter if needed.
- 2 tablespoons non-dairy milk, such as unsweetened almond or oat milk
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract, optional
Dry ingredients:
- ⅓ cup fine oat flour (34 grams)
- ½ teaspoon pumpkin spice blend or cinnamon
- ½ teaspoon baking powder
- pinch of sea salt
Instructions
- In a standard, 10-ounce, microwave-safe mug (a larger mug is fine, too), combine the nut butter, milk, maple syrup, and vanilla. Stir well so that the nut butter is fully incorporated.
- In a separate mug, stir together the oat flour, baking powder, salt, and pumpkin spice or cinnamon. Pour the dry ingredients into the mug with the wet ingredients, and stir until there's no visible dry flour.
- Note: this recipe was tested in an 1100 watt microwave. Microwave ovens vary, so stay nearby and keep an eye on the mug the first time you try the recipe. Begin by microwaving on high power for 50 seconds. Then microwave for another 10 to 20 seconds, depending on how much the cake has risen and whether the center appears firm. In my microwave, this recipe comes out just right with a cook time of 70 seconds. If using a smaller, older, or lower wattage microwave you may need to add more time (do this in 10 to 15 second intervals.)
- Let sit 5 minutes, then enjoy! For breakfast it's delicious with plain vegan yogurt and a sprinkle of hemp seeds. Or if enjoying as a dessert, try it with your favorite vegan ice cream, dairy-free whipped cream, and/or maple syrup.
Carly Green
This little mug recipe is great! I love PB and syrup from growing up and this hits all those sweet nostalgic notes all the while satisfying my sweet tooth with ZERO refined sugar!🤩 In love! Thank you so much for sharing!
Lori
I'm so happy you loved it, Carly. Thanks for sharing!
Olivia
Was craving cake so pleased to see this in my inbox! Mine only rose half way up the cup and was very dense. Suspecting I used too much almond butter. Will try again tomorrow. Tasty regardless!
Lori
Oh, good timing! Hmmm, I hope it rises better next time. Often when I haven't replaced my baking powder in a while that happens. But it might also be a difference in microwaves (did you microwave it?). Glad you like the flavor, Olivia! 😀
daisy
This looks like a luscious treat. I'm with you on the oats. After recently becoming sensitive to wheat, I've gone wild for oats! The oat flour works so well in so many recipes. I recently posted a pancake recipe using oats and they are fantastic.
Thank you for sharing the good stuff!
Lori
Oh hooray, glad I can help! Mmmmmm, I should do a pancake recipe soon.