Vegan Oil-Free Oat Flour Muffins (Gluten-free)

5 from 5 votes

Vegan Oil-Free Oat Flour Muffins (Gluten-free)

You need this recipe: easy, vegan oil-free oat flour muffins that you can customize in countless ways! Add blueberries, chocolate chips, chopped nuts or seeds, spices--you name it! The muffins are also gluten-free.

Prep Time5

Cook Time25

Course: Muffins

Cuisine: American

Keyword: easy gluten-free bread, easy wfpb bread, gluten-free vegan muffins, healthy breakfast, muffins, oat flour, oats, oil-free, portable breakfast, wfpb, wfpb breakfast, wfpbno, wfpbno breakfast

Servings: muffins

Equipment

1 standard size muffin tin (12-count)

Ingredients

2 cups oat flour certified gluten-free, as needed
1/3 cup coconut sugar see notes for options
3/4 teaspoon baking soda
1/2 teaspoon baking powder certified gluten-free, as needed
1/4 teaspoon salt optional/adjustable according to preferences
1 cup non-dairy milk preferably a slightly higher fat content milk, (e.g., coconut milk or hemp milk)
1 tablespoon fresh lemon juice see notes for options
2 tablespoons rolled oats, for sprinkling on top optional

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 10 cups of a standard size muffin tine with paper, foil or silicone liners.
In a large mixing bowl, whisk the oat flour, coconut sugar, baking soda, baking powder and salt until blended.
Make a well in the center of the flour mixture. Add the milk and lemon juice to the well. Stir until just combined.
Evenly divide the muffin batter between the prepared muffin cups. If desired, sprinkle the tops with a few rolled oats.
Bake in the preheated oven for 22 to 25 minutes until golden brown and a toothpick inserted near the center of the muffin comes out clean.
Transfer muffin tin to a cooling rack. Cool muffins in the muffin tin for 15 minutes. Remove muffins from the muffin tin to the cooling rack and cool completely.

Notes

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

Make your own oat flour: You can make your own oat flour from rolled oats! A blender works best for finely grinding the oats (food processors do not grind fine enough). Sift the flour after grinding to remove any large pieces.

Coconut sugar alternatives: The coconut sugar can be replaced by an equal amount of brown sugar or cane sugar. Maple syrup can also replace the coconut sugar; reduce the amount of milk by 2 tablespoons.

Lemon juice options: An equal amount of cider vinegar, or other light-colored vinegar, can be used in place of the lemon juice.

Add flavorings and add-ins: Customize the muffins by adding a teaspoon of ground spices (e.g., cinnamon, ginger, pumpkin pie spice, allspice, etc). All, consider stirring in up to 1 cup of fresh berries or chopped fruit (not fruit that is especially wet, like strawberries), or 1/2 cup chopped dried fruit, chocolate chips, or chopped chocolate.

Nutrition