Name: Oat Flour Muffins (Vegan)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 200 grams oat flour ((scant 2 cups)); ½ cup rolled oats; 1½ teaspoons baking powder; 1 teaspoon baking soda; 1½ teaspoons cinnamon; 1 teaspoon ground ginger; ⅕ teaspoon salt; 1 cup unsweetened almond milk; ½ cup applesauce (or 1 large very ripe banana, mashed); 2 teaspoon vanilla; 2 teaspoon tahini; ⅔ cup maple syrup; 2 Tablespoons chia seeds; 1 Tablespoon apple cider vinegar; ¼ cup raisins; ⅓ cup dried cherries, chopped; ⅓ cup dried cranberries; ½ cup unsweetened coconut flakes; ½ cup chopped walnuts; ⅔ cup pumpkin seeds; 2 Tablespoons poppy seeds, optional (to sprinkle on top); ¼ cup coconut butter; 1 Tbsp maple syrup; almond milk, as needed for consistency

These Vegan Oat Flour Muffins are perfect for breakfast and loaded with a variety of nuts, seeds, and dried fruit! They're moist, just sweet enough to taste amazing, and make a great addition to weekly meal prep!

A decorated muffin on parchment paper next to a mug of coffee.

Is oat flour the best, or what? From brownies and cookies to pancakes and banana bread, oat flour just has a way of making everything better.

And these versatile oat flour muffins highlight exactly why it works so well. They're tender and moist, and the fiber in whole grain oats makes them really satisfying.

close up showing dried fruit and other toppings on oat flour muffin.

First, I hope you won't be put off by the length of the ingredient list! It only looks daunting because I wanted to really load them up with goodies.

Once you gather everything, making these oat flour muffins is actually really easy!

See the recipe card below for full step-by-step instructions.

How to Make Oat Flour Muffins

Preheat the oven and lightly oil a muffin pan (or to completely avoid oil, use paper liners or a silicone muffin pan).
Whisk together the wet ingredients in a large bowl and the dry ingredients in a separate bowl.
Gather and measure your additions: nuts, seeds, dried fruit. Set some aside for sprinkling on top.
Pour the dry ingredients into the wet, and stir to combine. Fold in the additions.
Spoon the batter into the muffin cups, and sprinkle each one with toppings.
Bake for 18-20 minutes, then allow to cool.
Make the coconut butter drizzle, and drizzle it onto the cooled muffins.

So deliciously easy, I promise! And if you're not a fan of some of these ingredients, that's no problem. You can substitute to your heart's content (as long as you don't drastically alter the wet-to-dry ratio).

Muffin cut in half showing plump raisins inside.

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Variations and Substitutions

Seeds - instead of pepitas, poppy, and chia seeds, try sunflower, hemp, sesame, and/or flax seeds.
Nuts - the recipe includes walnuts, but you can also add cashews, pecans, peanuts, hazelnuts, or pistachios.
Dried fruit - I included raisins, cranberries, and dried cherries. Other options are chopped dates, golden berries, apricots, goji berries, blueberries, or prunes.
Spices - you can also experiment with the spices, so let your imagination run wild (or just use what you have in the pantry)!

Serving Suggestions

I love that these muffins feel fancy enough for a special occasion, like brunch with friends or Christmas morning with family.

Round out the breakfast spread with JUST Egg scramble or a hearty vegan breakfast casserole or a frittata.

Fresh fruit is always nice. And vegan French toast offers guests another sweet option, in addition to the muffins.

And don't forget the oat milk and oat milk creamer for your coffee!

How to Store

Once the muffins are cool, transfer to an airtight container and store in the refrigerator for up to 6 days. They also freeze well.

More Muffin Recipes With Oat Flour

I hope you enjoy these wholesome Vegan Oat Flour Muffins. If you try the recipe be sure to comment below and let us know!

Recipe

close up of a muffin topped with glaze, seeds, nuts, and dried fruit

Oat Flour Muffins (Vegan)

Author: Lori Rasmussen, My Quiet Kitchen

These healthy oat flour muffins are hearty, moist, delicious, and packed with all the best stuff - fruits, nuts, seeds and oats! Vegan, oil-free, gluten-free and refined sugar-free. Ready in 35 minutes.

4.84 from 12 votes

Servings: muffins

Prep Time: 15

Cook Time: 20

Total Time: 35

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Equipment

standard muffin pan

Ingredients

Dry ingredients:

200 grams oat flour - (scant 2 cups)
½ cup rolled oats
1½ teaspoons baking powder
1 teaspoon baking soda
1½ teaspoons cinnamon
1 teaspoon ground ginger
⅕ teaspoon salt

Wet ingredients:

1 cup unsweetened almond milk
½ cup applesauce - or 1 large very ripe banana, mashed
2 teaspoon vanilla
2 teaspoon tahini
⅔ cup maple syrup
2 Tablespoons chia seeds
1 Tablespoon apple cider vinegar

Additions and toppings (see instructions for dividing):

¼ cup raisins
⅓ cup dried cherries, chopped
⅓ cup dried cranberries
½ cup unsweetened coconut flakes
½ cup chopped walnuts
⅔ cup pumpkin seeds
2 Tablespoons poppy seeds, optional - to sprinkle on top

Optional Coconut Butter Glaze:

¼ cup coconut butter
1 tablespoon maple syrup
almond milk, as needed for consistency

Instructions

Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan).
In a large mixing bowl, combine all of the wet ingredients. In a separate bowl, whisk together the dry ingredients. Measure out and prepare the additions you're using so that you can work quickly once the wet and dry ingredients are combined. Set aside about ¼ cup of the dried fruit, ¼ cup coconut, 2 tablespoon chopped walnuts, 2 tablespoon pumpkin seeds, and the poppy seeds for sprinkling on top of the muffins. The rest will be stirred into the batter.
Pour the dry ingredients into the wet, and whisk until just combined. Fold in the additions.
Evenly divide the batter among the prepared pan, and sprinkle the tops with the reserved toppings.
Bake for 18 to 20 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.
While the muffins cool, make the coconut butter glaze. Add the coconut butter to a small bowl and warm it for a few seconds in the microwave. Once melted, add the maple syrup and stir. Add about a tablespoon of milk and stir to incorporate. Add more milk as needed to achieve a thick but pourable consistency. Use a spoon to drizzle onto the muffins.

Notes

Store muffins in an airtight container in the refrigerator for up to 5 days. They're also freezer-friendly.

Estimated Nutrition (per serving)

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gCholesterol: 0mgSodium: 35mgFiber: 5gSugar: 16gVitamin A: 50IUVitamin C: 1.7mgCalcium: 120mgIron: 2.2mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!