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Vegan Oat Blender Muffins {gluten-free, oil-free}

Healthy and easy vegan oat blender muffins! They are gluten-free, flourless, oil-free, and all around delectable. Only 109 calories each, too!

Isn’t this a pretty muffin? I hope you’ll give them a try. They are high on my list of go-to eats, not only for breakfast, but throughout the day when I need some carb satisfaction to keep me going and sustain me through workouts.

Tender, moist, and very subtly sweet, the preparation for these muffins is so simple it borders on ridiculous: throw the ingredients into a blender, process until smooth, bake, and done. I wish all recipes could be so easy and produce such consistently perfect results.

The ingredients for these muffins? Oats, cashews, maple syrup, water, salt and leavening. No oil, no milk, and all shelf-stable, which makes these muffins extra-handy for making anytime.

Enjoy Plain or add Mix-ins

  • vanilla extract or almond extract
  • spices
  • chocolate chips (dark, semisweet, milk, or white)
  • nuts
  • seeds
  • dried fruit
  • fresh fruit
  • you name it!

I can attest that these are an ideal canvas for your flavor combination whims.

Making them plain is always a winning option, too, plus you can always add a schmear of your favorite spread later. The texture of these muffins– light and tender, but not crumbly– makes them complementary to all kinds of options but all great travelers  (portable power pucks!) if you are headed out and about for treks near or far.

Be sure to give these a try and let me know what you think! Happy baking and eating!

More Vegan Oat Muffins To Try

Vegan Oat Blender Muffins {gluten-free, oil-free}

Vegan Oat Blender Muffins {gluten-free, oil-free}

Yield: 8 muffins
Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes

Healthy and easy oat blender muffins! They are vegan, gluten-free, flourless, oil-free, and all around delectable. Only 109 calories each, too!


  • 1 and 1/2 cups (150 g) rolled oats (certified glutenfree as needed)
  • 1/3 cup raw cashews (see note for options)
  • 1/4 cup maple syrup or coconut sugar
  • 1 cup water
  • 1/2 teaspoon vinegar (cider vinegar or white vinegar)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt


  1. Preheat oven to 375F. Grease or spray 8 cups of a standard muffin tin.
  2. Place all of the ingredients into a blender (food processor will work, too); blend until smooth. Divide batter evenly between prepared cups.
  3. Bake in the preheated oven for 17 to 20 minutes until centers are puffed and muffins are golden brown. Cool in tin set on a cooling rack for 10 minutes. Remove from tin and serve warm or cool completely.


Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 3 months.

Cashew options: You can use roasted cashews in place of the raw (delicious!). If they are salted, cut back a smidge on the salt. You can use an equal amount of pecans, walnuts, almonds or peanuts (raw or roasted) in place of the cashews. Chop the pecans and walnuts to measure the 1/3 cup (or else you will have too few).

Nutrition Information
Serving Size 1 muffin
Amount Per Serving Calories 109Total Fat 3.1gSaturated Fat 0.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 140mgCarbohydrates 18.2gFiber 1.7gSugar 7.3gProtein 2.7g

Did you make this recipe?

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Monday 12th of February 2024

Thank you, I’ve just discovered this site. We have dairy, corn, egg, and wheat allergies, so these recipes are such a godsend to us. Any savory muffin recipes and main dish delights ?

Again thank you so very much!



Wednesday 21st of February 2024

Hi Jane, welcome! Enjoy, and let me know if you have any questions :) Cheers

Rachel P.

Tuesday 6th of September 2016

These have become a regular in my house! I found that mine kept sinking though and I think it's because I use quick-cooking oats instead of steel-cut. My first batch came out a little plain so I doubled the maple syrup, added a teaspoon of vanilla, and a little cinnamon. It yielded more muffins and came out SO good. Next time I'm going to try lavender buds in there, plus steel-cut oats!


Sunday 11th of September 2016

Oooh, I love culinary lavender! Glad the oat change made a difference!


Friday 24th of June 2016

Hello! I'm excited to try these but wanted to make sure you did mean baking soda and not powder. I don't see what the soda would be reacting with.


Friday 24th of June 2016

Ack, thank you SO much, Diana! Yes, it is baking soda, but I left out the vinegar (1/2 teaspoon) in the ingredient list--I've made the correction! Thank you thank you!!!

Emily Fairchild

Saturday 11th of June 2016

Hi Camilla! I have some maple sugar I need to use. Could it be substituted for the maple syrup (in some quantity)? Thanks! :)


Sunday 12th of June 2016

Hi Emily! Absolutely, it would work perfectly here. Use 3 tablespoons maple sugar and add an extra 2 tablespoons water :)

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