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You need this recipe: easy, vegan oil-free oat flour muffins that you can customize in countless ways! Add blueberries, chocolate chips, chopped nuts or seeds, spices–you name it! The muffins are also gluten-free.
Sometimes a blog post can be as simple as fulfilling a request. In this case, it’s from a college friend, J. She kept me in giggles at many a lunch and dinner, and is also one of the few people in the world who is permitted to call me by my nickname, Cam.
She recently asked if I have a super-easy recipe for oat flour muffins. Yes, indeed–and I’m happy to share!
These tender muffins are not like the tough (and cheerless) options from our college days. I recall smuggling one such muffin in my backpack, forgetting it, and then finding it days later–beneath several weighty texts–uncrumbled. Apparently, craft paste was the secret ingredient.
These easy oat flour muffins are soft, flavorful, and fragrant with vanilla. Hooray.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Gluten-free
- Low in sugar
- 4 grams protein per muffin
- Made in one bowl
- Quick and easy to prepare
Ingredients for Vegan Oil-Free Oat Flour Muffins
Note that the complete directions are also in the recipe card below.
- oat flour
- coconut sugar (see notes in the recipe card for options)
- baking soda (known as bicarbonate of sodden the UK and some other countries)
- baking powder (certified gluten-free, as needed)
- salt (this is always optional/adjustable according to your needs and preferences)
- non-dairy milk, preferably a slightly higher fat content milk, (e.g., coconut milk or hemp milk)
- lemon juice (see notes in the recipe card for options)
- a few rolled oats, for sprinkling on top (optional)
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C). Line 10 cups of a standard size muffin tine with paper, foil or silicone liners.
- In a large mixing bowl, whisk the oat flour, coconut sugar, baking soda, baking powder and salt until blended.
- Make a well in the center of the flour mixture. Add the milk and lemon juice to the well. Stir until just combined.
- Evenly divide the muffin batter between the prepared muffin cups. If desired, sprinkle the tops with a few rolled oats.
- Bake in the preheated oven for 22 to 25 minutes until golden brown and a toothpick inserted near the center of the muffin comes out clean.
- Transfer muffin tin to a cooling rack. Cool muffins in the muffin tin for 15 minutes. Remove muffins from the muffin tin to the cooling rack and cool completely.
FAQ
- How should I store the vegan oil-free oat flour muffins? Store the cooled muffins in an airtight container at cool room temerpature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.
- Can I use a different flour than oat flour? No, I do not advise it. This recipe is designed to work with fine oat flour.
- Is oat flour the same thing as oat fiber powder? No. Oat flour is made from finely grinding rolled oats. Oat fiber powder is made from finely grinding the hull (the outermost seed covering) of the oat groat. They work very differently in recipes.
Baking Tips and Variations
- Choose a higher fat content nondairy milk: I recommend using a non-dairy milk that has a little bit of fat in it. Because these muffins are oil-free, they benefit (in terms of tenderness and moisture) from having a a little more fat from other sources, such as the milk. If using full-fat canned coconut milk (one of my favorite choices), I recommend using half cup full-fat coconut milk and 1/2 cup water.
- Make your own oat flour: You can make your own oat flour from rolled oats! A blender works best for finely grinding the oats (food processors do not grind fine enough). Sift the flour after grinding to remove any large pieces.
- Add flavorings and add-ins: Customize the muffins by adding a teaspoon of ground spices (e.g., cinnamon, ginger, pumpkin pie spice, allspice, etc). All, consider stirring in up to 1 cup of fresh berries or chopped fruit (not fruit that is especially wet, like strawberries), or 1/2 cup chopped dried fruit, chocolate chips, or chopped chocolate.
- Lemon juice options: An equal amount of cider vinegar, or other light-colored vinegar, can be used in place of the lemon juice.
- Coconut sugar alternatives: The coconut sugar can be replaced by an equal amount of brown sugar or cane sugar. Maple syrup can also replace the coconut sugar; reduce the amount of milk by 2 tablespoons.
Related Posts
Vegan Oil-Free Oat Flour Muffins (Gluten-free)
You need this recipe: easy, vegan oil-free oat flour muffins that you can customize in countless ways! Add blueberries, chocolate chips, chopped nuts or seeds, spices–you name it! The muffins are also gluten-free.
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 2 cups oat flour, certified gluten-free, as needed
- 1/3 cup coconut sugar, see notes for options
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder, certified gluten-free, as needed
- 1/4 teaspoon salt, optional/adjustable according to preferences
- 1 cup non-dairy milk, preferably a slightly higher fat content milk, (e.g., coconut milk or hemp milk)
- 1 tablespoon fresh lemon juice, see notes for options
- 2 tablespoons rolled oats, for sprinkling on top, optional
Instructions
- Preheat oven to 350F (180C). Line 10 cups of a standard size muffin tine with paper, foil or silicone liners.
- In a large mixing bowl, whisk the oat flour, coconut sugar, baking soda, baking powder and salt until blended.
- Make a well in the center of the flour mixture. Add the milk and lemon juice to the well. Stir until just combined.
- Evenly divide the muffin batter between the prepared muffin cups. If desired, sprinkle the tops with a few rolled oats.
- Bake in the preheated oven for 22 to 25 minutes until golden brown and a toothpick inserted near the center of the muffin comes out clean.
- Transfer muffin tin to a cooling rack. Cool muffins in the muffin tin for 15 minutes. Remove muffins from the muffin tin to the cooling rack and cool completely.
Notes
Storage: Store the cooled muffins in an airtight container at cool room temerpature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Make your own oat flour: You can make your own oat flour from rolled oats! A blender works best for finely grinding the oats (food processors do not grind fine enough). Sift the flour after grinding to remove any large pieces.
Coconut sugar alternatives: The coconut sugar can be replaced by an equal amount of brown sugar or cane sugar. Maple syrup can also replace the coconut sugar; reduce the amount of milk by 2 tablespoons.
Lemon juice options: An equal amount of cider vinegar, or other light-colored vinegar, can be used in place of the lemon juice.
Add flavorings and add-ins: Customize the muffins by adding a teaspoon of ground spices (e.g., cinnamon, ginger, pumpkin pie spice, allspice, etc). All, consider stirring in up to 1 cup of fresh berries or chopped fruit (not fruit that is especially wet, like strawberries), or 1/2 cup chopped dried fruit, chocolate chips, or chopped chocolate.
Nutrition
Serving: 1muffin | Calories: 123kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 95mg | Fiber: 2g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Like this recipe? Rate and comment below!
This recipe is an absolute winner!! Flavor and texture are so delish!! Can’t wait to make them again. Thanks for the great recipes, Camilla
What a brilliant idea! I never would have thought to use a higher fat milk to omit the oi. I used your suggestion of half coconut milk and half water.
What a unique combination. Perfect for some slightly-weepy blueberries sitting in our fridge. My family is chronicling our attempts to eat a rainbow a day of fruits and vegetables – can’t wait to work some of your recipes…. starting with this one! Thank you for sharing.
THANKS for sharing!!! Those look soooo yummy!
*drool*
We ran out of today’s chocolate banana muffins already, so I think this recipe will be up tomorrow. Can’t wait!