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Oat Flour Muffins (Vegan)

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 250 kcal
Course: Breakfast
Cuisine: American

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 unsweetened almond milk
  • 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 cherries, chopped
  • ⅓ cup dried cranberries
  • ½ cup unsweetened coconut flakes
  • ½ cup chopped walnuts
  • ⅔ cup pumpkin seeds
  • 2 Tablespoons poppy seeds, optional to sprinkle on top
Optional Coconut Butter Glaze:
  • ¼ cup coconut butter
  • 1 tablespoon maple syrup
  • almond milk, as needed for consistency

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F, and lightly oil a 12-cup muffin pan (or use paper liners or a silicone muffin pan). 
  2. 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.
  3. Pour the dry ingredients into the wet, and whisk until just combined. Fold in the additions.
  4. Evenly divide the batter among the prepared pan, and sprinkle the tops with the reserved toppings.
  5. 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.
  6. 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

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

% 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.