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.
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.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Flourless
- Quick and easy to make and bake
- Only 5 ingredients (plus water and optional salt)
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.
- rolled oats (certified gluten-free, as needed)
- raw cashews (see notes for options, including nut-free)
- maple syrup (see notes for options)
- vinegar (cider vinegar or white vinegar)
- baking soda
You will also need some regular water (I used filtered tap water) and optional (but recommended) salt.
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil, paper or silicone liners.
- Place all of the ingredients into a blender (a food processor will work, too).
- Blend until smooth.
- Divide batter evenly between prepared cups.
- 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.
Ideas for 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.
Preparing the muffins plain is always a winning option, too (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!
FAQ
- How should I store the muffins? Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 3 months.
- What can I use in place of cashews? 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 pepitas (green pumpkin seeds, sunflower seed kernels. 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).
- What can I use in place of maple syrup? Use an equal amount of packed brown sugar or coconut sugar, plus 1/4 cup water.
More Vegan Oat Muffins To Try
- Vegan Chocolate Oat Mini Muffins {oil-free, gluten-free}
- 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}
- Pumpkin Oat Blender Muffins {vegan, gluten-free, oil-free}
- Pumpkin Latte Mini Muffins {vegan, oil-free, flourless}
- Vegan Blueberry Oat Mug Muffin {gluten-free, oil-free}
- Oat and Almond Blueberry Muffins {vegan, oil-free, flourless}
Vegan Oat Blender Muffins (Oil-free, GF)
Ingredients
- 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 salt
Instructions
- Preheat oven to 375F (190C). Line 8 cups of a standard muffin tin with foil, paper or silicone liners.
- Place all of the ingredients into a blender (a food processor will work, too). Blend until smooth.
- Divide batter evenly between prepared cups.
- 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.
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!
Jane
Hi Jane, welcome! Enjoy, and let me know if you have any questions 🙂 Cheers
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!
Oooh, I love culinary lavender! Glad the oat change made a difference!
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.
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!!!
Hi Camilla! I have some maple sugar I need to use. Could it be substituted for the maple syrup (in some quantity)? Thanks! 🙂
Hi Emily! Absolutely, it would work perfectly here. Use 3 tablespoons maple sugar and add an extra 2 tablespoons water 🙂