Vegan Oatmeal Muffins

About the Recipe

These healthy oatmeal muffins are a delicious way to start your day and satisfy your sweet tooth. They have a moist, fluffy texture and lightly sweetened wholesome flavor.

They’re made with rolled oats, applesauce, whole grain flour, do not contain eggs or dairy, and are sweetened with coconut sugar and maple syrup to keep them refined sugar-free. Here’s what’s to love about this recipe:

• Vegan (eggless, no milk/dairy-free).
• Whole-grain oats and flour.
• Ready in 30 minutes.
• One bowl recipe.
• Refined sugar-free.
• 200 calories each.
• Reduced oil.
• 11 basic ingredients.

Ingredients and Substitutions

The recipe has been kitchen tested with the ingredients below. For recipe success, please do not make substitutions unless listed.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

• Applesauce: Use unsweetened applesauce. You can use mashed ripe banana as a substitute.
• Maple Syrup: Use any variety of pure maple syrup or substitute honey or agave syrup.
• Coconut Sugar: Brown sugar can be used in place of coconut sugar.
• Flax: Be sure to use ground flax seeds, not whole flax to act as egg in the recipe (no need to mix the flax eggs separately). Make sure the flax is freshly ground or within the best before date if you purchased it ground. Stale flax may not work as needed in the recipe.
• Almond Milk: Any type of plant-based milk can be used instead of almond milk (or try this homemade almond milk!). I used unsweetened almond milk.
• Coconut Oil: Melted and cooled plant-based butter can be used instead of coconut oil.
• Flour: You can use white whole wheat flour, all-purpose flour or whole wheat pastry flour. This recipe has not been tested with gluten-free flour.
• Oats: Use rolled oats, old fashioned oats or large flake oats. You can use quick-cooking oats though rolled oats are suggested for the best texture. Do not use steel cut oats.
• Leavening: You’ll need both baking soda and baking powder. Watch you don’t mix up the amounts.

How to Make Vegan Oatmeal Muffins

Step 1: Preheat the oven to 375˚F (190˚C) and line a muffin pan with 10 paper liners. Spray the liners with non-stick cooking spray (this is not required but will ensure they don’t stick to the paper).

Step 2: Add the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil to a large mixing bowl and mix until well combined.

Step 3: Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and mix until just combined. As soon as all the flour has been incorporated, stop mixing.

Avoid over mixing the batter or the muffins will be tough.

Step 4: Fill each of the 10 muffin liners with the muffin batter and sprinkle more oats overtop of each muffin. I also like to sprinkle a little coconut sugar or brown sugar over top.

Bake the muffins for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.

Step 5: Once they’re done baking, let them sit in the muffin tray for at least 5 minutes before transferring to a wire rack to finish cooling. Enjoy your muffins!

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