3-Ingredient Oat Muffins

4.98 from 70 votes

3-ingredient oat muffins made from oats, raw cashews and baking powder! Soft, tender, and versatile, they are incredibly easy to make, as well as vegan, gluten-free and oil-free.

Prep Time5

Cook Time20

Total Time25

Course: Muffins

Cuisine: American

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

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

3 ounces raw cashews about 2/3 cup (see notes for alternatives)
2 1/2 cups water
3 cups rolled oats (certified GF, as needed)
1 tablespoon baking powder (certified GF, as needed)
Optional: 1/8 teaspoon fine sea salt

US Customary - Metric

Instructions

Preheat the oven to 375F (190C). Line all 12 cups of a standard size muffin tin with silicone muffin liners. Alternatively, spray muffin cups nonstick cooking spray to prevent sticking. (Do not use paper muffin cup liners. The muffins will stick).
In a blender, process the cashews and water until smooth. Add the oats and process until blended. The oats do not need to be entirely smooth; I recommend leaving a small amount of texture (see photo in post). Add the baking powder. Blend for 5 seconds to combine.
Divide the batter evenly between the 12 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.
Transfer the muffin tin to a cooling rack. Cool the muffins in the muffin tin for at least 5 minutes before removing to a cooling rack to cool completely.

Notes

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

Cashew Alternatives: Other nuts, such as walnuts, pecans or peanuts, or seeds, such as shelled sunflower seeds, green pumpkin seeds (pepitas) or hemp hearts, can be used in place of the cashews. Note that, while sunflower seeds work, they will turn the muffins green (It is a natural chemical reaction to the baking powder, and safe to eat).

Nutrition