Oat Flour Muffins (Vegan)
User Reviews
4.8
36 reviews
Excellent
Oat Flour Muffins (Vegan)
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These healthy oat flour muffins are hearty, moist, delicious, and packed with all the best stuff - fruits, nuts, seeds and oats! Vegan, oil-free, gluten-free and refined sugar-free. Ready in 35 minutes.
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Ingredients
Dry ingredients:
- 200 grams oat flour (scant 2 cups)
- ½ cup rolled oats
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon ground ginger
- ⅕ teaspoon salt
Wet ingredients:
- 1 cup almond milk unsweetened
- ½ cup applesauce or 1 large very ripe banana, mashed
- 2 teaspoon vanilla
- 2 teaspoon tahini
- ⅔ cup maple syrup
- 2 Tablespoons chia seeds
- 1 Tablespoon apple cider vinegar
Additions and toppings (see instructions for dividing):
- ¼ cup raisins
- ⅓ cup dried cherry chopped
- ⅓ cup dried cranberries
- ½ cup coconut flakes unsweetened
- ½ cup walnuts chopped
- ⅔ cup pumpkin seeds
- 2 Tablespoons poppy seeds to sprinkle on top, optional
Optional Coconut Butter Glaze:
- ¼ cup coconut butter
- 1 tablespoon maple syrup
- almond milk as needed for consistency
Instructions
- Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan).
- In a large mixing bowl, combine all of the wet ingredients. In a separate bowl, whisk together the dry ingredients. Measure out and prepare the additions you're using so that you can work quickly once the wet and dry ingredients are combined. Set aside about ¼ cup of the dried fruit, ¼ cup coconut, 2 tablespoon chopped walnuts, 2 tablespoon pumpkin seeds, and the poppy seeds for sprinkling on top of the muffins. The rest will be stirred into the batter.
- Pour the dry ingredients into the wet, and whisk until just combined. Fold in the additions.
- Evenly divide the batter among the prepared pan, and sprinkle the tops with the reserved toppings.
- Bake for 18 to 20 minutes or until the tops are firm when lightly pressed. Allow to cool in the pan for 5 minutes, then transfer to cooling racks.
- While the muffins cool, make the coconut butter glaze. Add the coconut butter to a small bowl and warm it for a few seconds in the microwave. Once melted, add the maple syrup and stir. Add about a tablespoon of milk and stir to incorporate. Add more milk as needed to achieve a thick but pourable consistency. Use a spoon to drizzle onto the muffins.
Notes
- Store muffins in an airtight container in the refrigerator for up to 5 days. They're also freezer-friendly.
Nutrition Information
Show Details
Serving
1muffin
Calories
250kcal
(13%)
Carbohydrates
35g
(12%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
0mg
(0%)
Sodium
35mg
(1%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
50IU
(1%)
Vitamin C
1.7mg
(2%)
Calcium
120mg
(12%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 250kcal | 13% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Sodium | 35mg | 1% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 120mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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