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Oat Almond Donut Muffins {vegan, oil-free, gluten-free}

Make a batch of oat almond donut muffins that are healthy, easy, and (you guessed it) taste like cake donuts! They are also vegan, gluten-free & oil-free.
bowl full of mini oat almond donut muffins sprinkled with sugar

Celebrate National Donut Day with Healthy Donut Muffins

In case you missed the announcement…tomorrow is National Donut Day!

I almost missed it, because… I never heard of it. That is, I never heard about it until a banner appeared in front of one of our local donut shops the other day. I almost missed that, too. However, my eagle-eyed 7-year-old spotted it, and announced it, as soon as we passed by.

I looked it up, and, sure enough, National Donut Day is indeed a thing.  It is celebrated the first Friday of June. 

In light of my public service announcement, I had to make something donut inspired to mark the day. Introducing my Oat Almond Donut Muffins! They are healthy and easy to make, but will remind you of vanilla cake donuts. Yippee!

three oat almond muffins on a piece of parchment paper

Vegan Donut Muffins made with Oats and Almond Flour

You might guess upon tasting one of these muffins that they are made with all-purpose wheat flour. In fact, they are made with rolled oats (ground into a fine flour in a food processor) and almond flour.

The fat from the almond flour allows you to bypass any added oil without any sacrifice of moistness or tender texture. 

Sweeten with Maple Syrup

Maple syrup provides natural, mild sweetness plus flavor. 

However, I could not resist adding a sprinkle of natural cane sugar. First I spray the mini muffin pan cups with cooking spray and then sprinkle with a little bit of natural cane sugar before filling with the batter. Another light sprinkle goes on top of the batter before heading to the oven.

mini donut muffin made with almond flour and oats

These donut mini muffins were a hit with Nick, but also with me and Kevin. They made me wonder whether donut day should become a monthly event at our house. I’m thinking YES. Cue the sprinkles and chocolate glaze!

Happy baking, everyone!

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three oat almond muffins on a piece of parchment paper

Oat Almond Donut Muffins {vegan, oil-free, gluten-free}


  • Author: Camilla
  • Prep Time: 10
  • Cook Time: 13
  • Total Time: 23 minutes
  • Yield: 12 mini muffins 1x
  • Diet: Gluten Free

Description

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.


Ingredients

Scale

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

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

Nutrition

  • 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,

 

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