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

3-ingedient vegan oat muffins made from oats, raw cashews and baking powder! They are vegan, gluten-free, oil-free, sugar-free, and perfect.

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!

Ingredients for the 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.

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 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). 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 :).

Happy baking, everyone!

 

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