Looking for a vegan oatmeal muffin recipe that can be made gluten-free? If you love oatmeal and oats, then you’ll love this recipe. It’s easy to make and customizable as a handheld travel option for the bowl version of the breakfast cereal.
Oatmeal muffins can be a healthy, fiber-rich breakfast or snack, often providing roughly 100–200 calories, 4–5g of protein, and 2-9g of sugar. They are healthier when made with whole grains and less added sugar, helping you stay full longer.
Prep Time: 10 mins
Cook Time: 20 mins
Additional Time: 15 mins
Total Time: 45 mins
Servings: 12
Yield: 12 muffins
Ingredients
1 and 1/3 cup alternative milk (oatmilk to keep with the theme)
1 cup quick cooking oats
1 (1/4 cup of applesauce)
¼ cup vegetable oil
1 cup all-purpose flour or oat flour (see Gluten-Free Oat Flatbread recipe)
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
Directions
Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease 12 standard muffin cups or line with paper muffin liners.
Combine 1 cup of milk and oats in a small bowl. Let soak for 15 minutes.
Mix applesauce, 1/3 cup of alternative milk, and oil in a large bowl. Stir in the oat mixture. Sift together flour, sugar, baking powder, and salt in a separate bowl.
Stir the flour mixture into the wet ingredients until just combined.
Spoon batter into the prepared muffin cups until 2/3 full. (Optional: add fresh or dried fruit such as bananas, blueberries, raspberries, strawberries, sliced apples, pears, raisins, dried cranberries, dried cherries, chopped dates; and/or nuts & seeds such as toasted pecans, walnuts, sliced almonds, chia seeds, flax seeds, pumpkin seeds, or pepitas to your batter).
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.