This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
So-satisfying vegan gluten-free oat bran muffins made with oat bran, oat flour, applesauce & cinnamon. They are oil-free, delicious, a cinch to make, and only 110 calories each!
It’s high time for muffins to make a major comeback.
Forget about the greasy, overblown, sugar-laden, crumbly versions at convenience stores, coffee shops and buffet lines. I’m talking about homemade muffins, warm from the oven, overflowing with goodness, and personalized to your tastes. They’re delicious, inexpensive, comforting, nutritious, and deserve first-place status as one of the first–and best–portable breakfasts.
If you need a place to start, look no further than the box or bag of oat bran at the back of your pantry.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Nut-free (e.g., no almond butter, peanut butter, or other nuts)
- High fiber (3.8 grams per muffin)
- Quick and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- uncooked oat bran (certified gluten-free, as needed)
- coconut sugar (or brown sugar)
- flaxseed meal
- unsweetened applesauce
- vanilla extract
- rolled oats (certified gluten-free, as needed)
- baking powder
- baking soda
- ground cinnamon
You will also need water and salt for the recipe.
Oat Bran, The Flashback Superfood
Oat bran was pretty trendy stuff in the 1980s, but it rarely makes appearance in contemporary baking and cooking. Yet it is a fantastic ingredient in quick breads, like this recipe. It adds fiber, yes, but also a nubby texture and nutty taste that is extremely satisfying.
What is Oat Bran?
Oat bran is the outer layer of the oat groat (the whole oat grain), which sits just beneath the inedible hull. While oat groats, as well as the regular rolled oats most of us use on a regular basis, naturally contain bran, oat bran is also sold separately as its own product.
Oat bran is delectable as a hot cereal, it is fantastic as part of hearty, healthy muffins.
How to Make Vegan Gluten-Free Oat Muffins
Note that the complete directions are also in the recipe card below.
Making these uber-nutritious muffins is a breeze, and the fiber-rich, sturdy texture of oat bran makes it possible to create an eggless, gluten-free version.
Here’s how to do it. First, combine the oat bran in a large bowl with coconut sugar (an unrefined sugar), flaxseed meal, water and unsweetened applesauce. Let the mixture stand for about 10 minutes to plump up both the oat bran and flaxseed meal.
Meanwhile, grind a cup of rolled oats into a fine flour in a food processor. Add baking powder, baking soda, ground cinnamon and salt to the processor bowl and pulse once or twice to combine. Add the oat flour mix to the soaked oat brand and stir until combined (the batter will be thick).
Fill and Bake the Muffins
Divide the batter evenly between 12 standard size, lined (paper or foil liners) muffin cups. I like to give the interior of the cups a quick spritz of cooking spray to prevent sticking.
Bake in a preheated 350F oven for 20 to 25 minutes until golden brown and set at the centers. Then cool and eat! The muffins are extremely hearty (like old-fashioned bran muffins) and will satisfy the most powerful morning hunger!
You can add raisins or other dried fruit, or chocolate chips, too. I am partial to keeping them plain, with a slather of jam (my favorite is plum) .
Happy baking!
More Healthy Gluten-Free & Vegan Oat Muffins to Love:
- 3-Ingredient Oat Muffins (oil-free)
- Blueberry Oat Muffins (oil-free)
- Pumpkin Oat Muffins (oil-free)
- Blueberry Quinoa Oat Muffins
- Vegan Gluten-Free Banana Oat Muffins
- Healthy Oat Blender Muffins (oil-free)
- Blueberry Oat Mug Muffin for 1 (made in microwave)
- Oat & Almond Blueberry Muffins
Vegan Gluten-Free Oat Bran Muffins (oil-free)
Ingredients
- 1 and 1/2 cups, 180 g uncooked oat bran (certified gluten-free, as needed)
- 1/3 cup coconut sugar, or brown sugar
- 2 tablespoons flaxseed meal
- 1 and 1/3 cups, 325 mL water
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup 100 g rolled oats (certified gluten-free, as needed)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350F (180 C). Line a 12-cup standard muffin tin with paper or foil liners. Lightly spritz the insides of the liners with nonstick cooking spray.
- In a large bowl, combine the oat bran, coconut sugar, flaxseed meal, water, applesauce and vanilla. Let soak for 10 minutes.
- Meanwhile, in a food processor, process the oats into a fine flour. Add the baking powder, baking soda, cinnamon and salt; pulse once or twice to combine.
- Add the oat flour mixture to the oat bran mixture, stirring until completley blended. Divide the batter evenly into prepared cups.
- Bake in the preheated oven for 20 to 25 minutes until golden brown and the center is firm to the touch. Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.
Notes
Nutrition
This was very tasty and with no oil I was surprised how well they turned out.
That is so good to hear, Andrea! So glad they were a success 🙂
These are really tasty and super easy to make! Thank you!!!
Excellent, Carly! I’m so glad you like them!
Thank you! Excellent recipe and super easy! I added a couple handfuls of organic raisins. ❤️
Ooh, yum (fellow raisins aficionado here :))! So glad you like the recipe, Linda!
Thanks for such a simple and delicious recipe 🙂 It’s my second batch and both times instead of sugar I used a super ripe banana. The first time I added 1/2 cup frozen blueberries and this time I added an entire cup of frozen berries. Yummy!
Oh, that sounds wonderful Olena! Thanks for sharing the banana (no added sugar) tip and the berry addition 😊
In stead of cooking these popular muffins before an event which isn’t that bad of an idea, I stumbled over another idea (as a beginner) I did not know until I researched and can now appreciate this tip to FLASH FREEZE FOR ABOUT AN HOUR (nutrients are preserved) At a later point I freeze them in my usual freezer bags so I can build up freezer stash and enjoy the spirit of giving especially at this time of year.
Thanks for sharing recipes and ideas,
Bev
Such a great idea, Bev! That is so smart 🙂 My pleasure sharing ideas!
This is my go to recipe especially with food sensitivities. I want to experiment with whole psyllium (GF) and am wondering if I should add very little and for instance less apple sauce or water in order to add it to recipe. I also use organic sprouted flax powder made by Second Spring Company in this recipe.
Hi Beverly,
I am so glad that this recipe is a staple, that’s wonderful. I am a big fan of whole psyllium husks, I use them in a lot of my bread recipes. You do definitely do not want to add less liquid or applesauce if adding psyllium–it absorbs a lot of water. You could try replacing the flax with 1 tablespoon whole psyllium husks (it is a more powerful gel than the gel formed from flax). If you wish to keep the flax, you could still add a tablespoon of psyllium, but I would increase the water and or applesauce a little bit. Cheers!
These are so good. I made them last week and then a double batch yesterday. I’ll be making them again and again!
Wonderful, Janelle!
These are absolutely fantastic! There are only about 20 foods I can eat (also needs to be need low histamine, no gluten, dairy or eggs) and breakfasts are tough. Especially if traveling. These are portable, hearty and tasty! I did add 3 Tbls. molasses for an alternative flavor and turned out perfect! Today I’m scouring your site for more recipes. Thank you!
Lola, I am thrilled that these muffins fit your dietary needs! The addition of molasses sounds wonderful 😊
After making some truly appalling vegan oat bran pancakes, I came searching for a different, tasty way to use up the oat bran I have. I made almost as described (using slightly less sugar) and they turned out great! I plan to top with some raspberries for breakfast tomorrow! Next time I might experiment with subbing a bit of protein powder for the oat flour to bump up the satiety of these, but I’m super glad I have a great recipe from which to start. Thanks!
I had to giggle at your first line, Leah 🙂 Been there with a variety of recipes! So glad you enjoyed these 🙂
These did not disappoint! They are so satisfying. I’d like to split them and toast them in my air fryer. Thanks for this great recipe.
Yum, turned out great, thank you Camilla!
How are they 5 grams of fat each muffin? What is the source?
Hi Debbie,
Oats, oat bran and flaxseed meal all contain naturally occurring fats (e.g, flaxseed meal has 4.5 grams per 2 tablespoons— super healthy omega 3 fatty acids)
Can I substitute with splenda brown sugar? If so, how much should I use?
Hi Bonnie! That should work fine. I just googled splenda brown sugar and found their conversion information. To replace the 1/3 cup coconut sugar in this recipe, you will need to use 2 tablespoons PLUS 2 teaspoons of the brown sugar Splenda 😊
These are perfect! Wondering, do you think I can sub chia seeds for the flax meal? Just because it’s what I have…tahnks!
Hi Becky,
Yes, definitely, but I would grind them (add to food processor along with oats) 🙂