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, and a great addition to weekly meal prep.
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.
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!
Scroll down for the full recipe.
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).
Variations and Substitutions
Seeds - instead of pepitas, poppy, and chia seeds, try sunflower, hemp, sesame, or flax.
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 dates, golden berries, apricots, goji berries, blueberries, and prunes.
Spices - you can also experiment with the spices, so let your imagination run wild (or just use what you have in the pantry).
I love that these muffins feel fancy enough for a special occasion, like brunch with friends or Christmas morning with family.
Fresh fruit is always nice. And vegan French toast offers guests another sweet option, in addition to the healthy muffins.
Once the muffins are cool, transfer to an airtight container and store in the refrigerator for up to 6 days. They also freeze well.
I hope you enjoy these wholesome Vegan Oat Flour Muffins. If you try the recipe be sure to comment below and let us know!
Oat Flour Muffins (Vegan, Oil-Free)
- 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
- ⅕ tsp salt
- 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
- 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. 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.
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.