Make a batch of oat almond donut muffins that are healthy, easy, and taste like cake donuts! They are also vegan, gluten-free & oil-free.
- Optional: natural cane sugar, for sprinkling
- 1 cup (90 g) rolled oats
- 1/2 cup (56 g) almond flour
- 1 and 1/4 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Optional: 1/4 teaspoon ground nutmeg
- 1/2 cup (125 mL) nondairy milk
- 1/3 cup (75 mL) maple syrup
- 1 tablespoon apple cider vinegar
- 1 and 1/2 teaspoons vanilla extract
- Preheat the oven o 350F (175C). Spray 12 cups of a mini muffin pan with cooking spray. If desired, sprinkle the sprayed cups with cane sugar.
- In a mini food processor process the oats into a fine flour. Transfer to a medium bowl and whisk in the almond flour, baking powder, baking soda, salt, and optional nutmeg.
- Add the milk, maple syrup, vinegar and vanilla to bowl; stir to combine into a thick batter. Divide batter evenly between prepared muffin cups. If desired, sprinkle tops with a bit more cane sugar.
- Bake in the preheated oven for 10 to 13 minutes until risen, golden brown at edges, and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.
- Cool in muffin tin for 5 minutes before running a knife around edges of each muffin and removing. Cool muffins completely on a cooling rack.
Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 3 days, or the freezer for up to 3 months.
- Category: Muffins
- Method: Baking
- Cuisine: American
- Serving Size: 1 mini muffin
- Calories: 77
- Sugar: 6 g
- Sodium: 69 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: vegan donut muffins, oat almond donut muffins, egg-free, dairy-free, mini muffins, gluten-free, almond flour,