Sometimes you want a muffin that tastes decadent but is secretly healthy and PERFECT for breakfast or brunch. And that's where these Vegan Oat Flour Muffins come in! They're moist, just sweet enough, loaded with fruits, nuts, and seeds, and drizzled with the most scrumptious coconut butter glaze.
If you're a "more is always more" kind of person, an eater who says "pile ALL the veggies on my pizza, please," then I think you and these muffins will get along just fine.
If you're also someone who appreciates healthier, nutritious baked goods, then you're definitely in the right place!
First, I hope you won't be put off by the length of the ingredient list! It only looks so daunting because of the whole "loaded" thing. These muffins include a LOT of stir-ins and toppings.
But once you gather everything, making these muffins is really easy. In case you're not much of a baker, let me put your mind at ease. The basic process looks like this:
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).
- Combine the wet ingredients in a large bowl.
- Combine the dry ingredients in a separate bowl.
- Gather and measure your additions (setting some aside for sprinkling on top): nuts, seeds, dried fruit
- Pour the dry ingredients into the wet, and stir to combine. Stir in the additions.
- Scoop batter into the prepared pan and sprinkle with the 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, no problem! You can substitute to your heart's content as long as you don't drastically alter the wet/dry ratio.
Ideas and Substitutions
Seeds included in this recipe: pumpkin, poppy, chia
Other ideas: sunflower, hemp, sesame, flax
Nuts included in this recipe: walnuts
Other ideas: cashews, pecans, peanuts, hazelnuts, pistachios
Dried fruit included in this recipe: raisins, cranberries, cherries, and coconut
Other ideas: dates, golden berries, apricots, goji berries, blueberries, prunes
You can even play with the spices, so let your imagination run wild (or just use what you have in the pantry)!
I hope you enjoy these wholesome Vegan Oat Flour Breakfast Muffins. And if you make them, I would love to hear from you! You can rate the recipe, comment below, and/or snap a pic and tag @myquietkitchen on instagram.
More vegan muffin recipes:
Healthy Pumpkin Muffins (oil-free)
Golden Milk Breakfast Muffins (oil-free)
Coconut Garam Masala Muffins (oil-free)
Mexican Chocolate Zucchini Muffins
Classic Vegan Blueberry Muffins
Low-Fat Banana Blueberry Muffins (oil-free)
Loaded Oat Flour Muffins (Vegan; Oil-Free)
Ingredients
Dry ingredients:
- 200 g oat flour (scant 2 cups)
- ½ cup rolled oats
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp salt
Wet ingredients:
- ½ cup applesauce OR 1 large overripe banana
- 1 cup unsweetened almond milk
- 2 tsp vanilla
- 2 tsp tahini
- ⅔ cup maple syrup
- 2 Tbsp chia seeds
- 1 Tbsp apple cider vinegar
Additions and toppings (see instructions for dividing):
- ¼ cup raisins
- ⅓ cup dried cherries, chopped
- ⅓ cup dried cranberries - (if avoiding sugar, unsweetened cranberries can be found online and in some health food stores)
- ½ cup unsweetened coconut flakes
- ½ cup chopped walnuts
- ⅔ cup pumpkin seeds
- 2 Tbsp poppy seeds, optional (for sprinkling on top)
Optional Coconut Butter Glaze:
- ¼ cup coconut butter
- 1 Tbsp 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 Tbsp chopped walnuts, 2 Tbsp 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. Pour the stir-in additions into the bowl and stir to distribute.
- Scoop the batter into 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 drizzle. 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
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Elaine
Loved these! I skipped all the add-ins and they were still delicious! Thanks so much!
Karen Ricketts
Love these! Appreciate the great recipe instructions too. The taste, consistency - just perfect. Thanks for this great addition to our WFPB treat list.
Lori
You're so welcome, Karen. Thank you for the lovely feedback!
susan spalding
I'll take a dozen, please!
Lori
Ha, thanks! Glad you like them. 🙂