Homemade bread, even gluten-free, egg-free, dairy-free and oil-free varieties should be this simple.
Make the Muffin Batter in a Blender
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. Blend the cashews 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.
Pulse the batter in the blender until the oats are mostly broken but still have a some bits and pieces throughout, like so:
Time to Bake
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 successful 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). Baking the bread in an 8- or 9-inch square or round baking pan is also an option.
Considering how perfect the recipe is in muffin form, your best bet is making the recipe as is :).
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.
Ingredients
Scale
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)
Preheat the oven to 375F (190C). Spray or grease 6 cups of a standard size muffin tin.
In a blender, process the cashews and water until smooth.
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).
Divided the batter evenly between the prepared cups.
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.
Cool muffins in tin for at least 5 minutes before removing to a cooling rack to cool completley.
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).
i was so pleased with these for a healthy quick snack. I used sunflower seeds, and added agave to half the batch to compare, and a littler sweetener made all the difference if you eat them plain. Thanks for the recipe will definitely make again
Camilla
Tuesday 28th of July 2020
Oh, that is excellent, Joy! Your additions sound wonderful, how cleave to do half batches to compare :)
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Janice
Sunday 21st of June 2020
Can I turn these into raspberry muffins and add a little honey or maple syrup?
Camilla
Monday 22nd of June 2020
Yes, definitely, Janice!
Vanessa
Wednesday 6th of May 2020
Could I use a donut pan?
Camilla
Saturday 25th of July 2020
Hi Vanessa,
Yes, definitely! Great sub for a bagel! I would cut the baking time by about 5 minutes, maybe more depending on the size of the donut pan.
I’m Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.
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Joy
Friday 17th of July 2020
i was so pleased with these for a healthy quick snack. I used sunflower seeds, and added agave to half the batch to compare, and a littler sweetener made all the difference if you eat them plain. Thanks for the recipe will definitely make again
Camilla
Tuesday 28th of July 2020
Oh, that is excellent, Joy! Your additions sound wonderful, how cleave to do half batches to compare :)
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Janice
Sunday 21st of June 2020
Can I turn these into raspberry muffins and add a little honey or maple syrup?
Camilla
Monday 22nd of June 2020
Yes, definitely, Janice!
Vanessa
Wednesday 6th of May 2020
Could I use a donut pan?
Camilla
Saturday 25th of July 2020
Hi Vanessa, Yes, definitely! Great sub for a bagel! I would cut the baking time by about 5 minutes, maybe more depending on the size of the donut pan.