3-Ingredient Oat Muffins {vegan, gluten-free, oil-free, sugar-free}

I have another super-simple bread recipe to share, and it is a winner.

Made in muffin form, it requires no more than 3 ingredients, a blender, and about 30 minutes worth of your precious time.

Further, the muffins are:

• Vegan
• Oil-free
• Sugar-free
• Gluten-free
• Yeast-free
• Frugal
• Endlessly versatile
• 117 calories apiece

Most importantly, they are ideal for slathering with jam (one of my favorite food groups).

Hello, 3-Ingredient Oat Muffins!

The three ingredients required for the recipe (beyond water and optional salt) are

1. Rolled oats
2. Raw cashews (I have options for alternatives)
3. Baking powder

Homemade bread, even gluten-free, egg-free, dairy-free and oil-free varieties should be this simple.

I designed the recipe to make 6 muffins at a time, but it can be doubled to suit your needs. In a blender, process the cashews (1.5 ounces, or about 1/3 cup) and water (1 and 1/4 cups) until completely smooth (it will look like cream).

Next, add the oats, baking powder and (optional) salt. The cashews are blended first to ensure they are completely broken down (for even fat distribution throughout the muffins). The oats are added next so that they can be partially blended. 

I have tested the muffins with the oats (a) partially blended and (b) completely blended; the former have both a better texture and rise. It’s worth it.

Blend the batter (I pulsed the blender) until they are mostly broken but still have a some bits and pieces throughout, like so:

Divide the batter evenly between 6 sprayed or greased, standard size muffin cups. The muffins get a significantly better rise when baked without paper or foil liners. Additionally, the muffins stick (profoundly) to liners, but slide out easily from sprayed/greased cups (even while still warm).

The batter will be close to the edge of each cup.

Bake in a preheated 375F oven for 17 to 20 minutes until risen and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.

The muffins produce lovely peaks but are relatively pale in color.

Now, on to the burning question many of you may want know:

Can I make these muffins into a loaf?

Alas, no. I tried. I doubled the recipe (to fill a 9×5-inch loaf) and tried, 5 times, with varying adjustments to ingredients, temperature and time. All failed, in various ways.

Pictured below is a slice from the most succesful loaf. It look pretty good post bake (not much rise, but not a massive post-bake slump, either). Upon cooling and slicing, multiple problems were apparent. Most notably, massive goo!

You can probably make this recipe in 2 very small loaf pans (e.g., 5×3-inches), which would allow for lengthwise, horizontal slices (for sandwiches and toast). Yu could also make the bread an 8- or 9-inch square or round baking pan. 

Considering how perfect the recipe is in muffin form, your best bet is making the recipe as is :).

Happy baking, everyone!

3-Ingredient Oat Muffins {vegan, gluten-free, oil-free, sugar-free}

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• Author: Camilla
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 minutes
• Yield: 6 muffins 1x

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Description

Healthy, 3-ingredient oat muffins made with oats, cashews and baking powder (plus water and salt). They are vegan, oil-free, gluten-free, sugar-free and 117 calories each.

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Scale 1x2x3x

Ingredients

• 1.5 ounces raw cashews (about 1/3 cup)
• 1 and 1/4 cups (310 mL) water
• 1 and 1/2 cups (135 g) rolled oats (certified GF, as needed)
• 1 and 1/2 teaspoons baking powder
• Optional: 1/8 teaspoon fine sea salt

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Instructions

1. Preheat the oven to 375F (190C). Spray or grease 6 cups of a standard size muffin tin.
2. In a blender, process the cashews and water until smooth.
3. Add the oats, baking powder and optional salt to blender; process, using on/off pulses, until mostly smooth but with some texture remaining with the oats (batter will look slightly lumpy).
4. Divided the batter evenly between the prepared cups.
5. Bake in the preheated oven for 17 to 20 minutes until risen and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.
6. Cool muffins in tin for at least 5 minutes before removing to a cooling rack to cool completley.

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Notes

Storage: Store the cooled muffins in an artight container at (cool) room temeprature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Cashew Alternatives: Other nuts, such walnuts, pecans or peanuts, or seeds, such as pepitas or hemp hearts, can be used in place of the cashews. Sunflower seeds work, but will turn the muffins green (safe to eat; it’s a natural chemical reaction).

Sprayed Cups vs. Lined Cups: The muffins get a significantly better rise when baked without paper or foil liners. Additionally, the muffins stick (profoundly) to liners, but slide out easily from sprayed/greased cups (even while still warm).

• Category: Bread, Muffin
• Method: Baking

Nutrition

• Serving Size: 1 muffin
• Calories: 117
• Sugar: 0.9 g
• Sodium: 170 mg
• Fat: 4.8 g
• Saturated Fat: 1.2 g
• Carbohydrates: 15.3 g
• Fiber: 2.3 g
• Protein: 4 g
• Cholesterol: 0 mg

Keywords: 3 ingredient muffins, vegan, oil-free, sugar-free, egg-free, dairy-free, blender, gluten-free, oats, cashews, healthy bread, easy, 3 ingredients

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