Vegan oatmeal muffins ☀️ Mornings just got brighter with these delicious plant based and oil-free oatmeal muffins. Lightly sweet and so satisfying, you’ll feel great starting your day off right!
Oatmeal muffins are perfect to nibble on over a leisurely cup of coffee or tea or as a quick grab & go breakfast on the run. Loaded with the goodness of oats, 100 % vegan and oil-free, you can enjoy these vegan oatmeal muffins, 100% guilt-free! This recipe can also be prepared gluten-free. See my notes on the recipe below.
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How to make vegan oatmeal muffins
We wanted to create a super yummy plant based oatmeal muffin recipe that had just the right texture and was 100% oil-free. Subtly sweet and full of flavor, with just enough spice with cinnamon and nutmeg, and a bright splash of fresh lemon and zest. This recipe is ideally suited to add other ingredients of your liking, such as:
🥕Variations
- Blueberries
- Fresh or dried cranberries
- Raisins
- Dried cherries
- Walnuts or pecans
- Coconut
- Diced apples
Basic Ingredients
- 1 C non-dairy milk
- 1 C quick cook oats
- 1-1/2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 C packed brown sugar
- 1 egg (equivalent using vegan egg replacer)
- 1 tsp vanilla
- 1/2 C apple sauce
- 1 lemon juiced
- Zest from 1 lemon
🥕See the complete recipe below for details.
How to make this recipe gluten-free
🥕NOTE: If you would like to make gluten-free muffins, simply substitute the all-purpose flour with a gluten-free flour of your choice.
Looking for other delish vegan breakfast ideas? Here are our favorites!
very vegan ☀️ very good
Vegan Oatmeal Muffins
Equipment
- Medium mixing bowl
- large bowl
- Wire whisk
- One rubber or silicone spatula
- Cupcake/muffin pan
- cupcake liners
Ingredients
- 1 C non-dairy milk
- 1 C oats
- 1-1/2 C all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 C apple sauce
- 1/2 C brown sugar packed
- 1 egg vegan egg replacer equivalent
- 1 tsp vanilla
- 1 lemon juiced
- 1 tsp lemon zest
Instructions
- Preheat oven to 425°
- Fill muffin pan with paper liners
- Soak oatmeal in milk for at least 10 minutes
- In a large bowl, whisk together all dry ingredients (except sugar). Make a well in the center.
- In a medium bowl, thoroughly combine sugar and all wet ingredients and lemon zest
- Add wet ingredients plus the oat and milk mixture to dry, stirring until just combined. Add any extra ingredients to batter. Don't over stir.
- Spoon batter evenly into the 12 cups. Sprinkle top of each with a pinch of rolled oats and granulated sugar, if desired.
- Bake on center rack in oven, at 425° for 5 minutes. Lower heat to 350° and continue baking for 16-17 minutes.
- When ready, muffins should be golden-brown on top and the centers spring back when lightly pressed.
- Allow muffins to cool for a few minutes before removing from muffin tin. Place on wire rack to continue cooling.
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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If you’ve enjoyed this recipe, please consider rating it using stars ⭐️⭐️⭐️⭐️⭐️in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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