Easy homemade vegan oatmeal muffins that are also gluten-free, dairy-free, egg-free, and contain no banana. They’re moist, fluffy, lightly sweetened, and filled with warm spice flavour.
You can make them plain or customize them with the add-ins of your choice (like chocolate chips, nuts, raisins, and more!).
Bake up a batch of these simple and delicious vegan gluten-free oatmeal muffins and serve them at snack time, breakfast or brunch.
Muffins are a favourite around here in case you didn't notice! If you haven't had a chance to browse all of my recipes, there are quite a few to choose from (you can see them all here: Vegan Gluten-Free Muffin Recipes).
These vegan oatmeal muffins are the latest addition and they're a must-make! They're soft, fluffy, wholesome, and filled with oats and spices. They're also extra good when enjoyed with a mug of creamy oat milk hot chocolate.
You'll love that you have the choice of making them plain or adding in some dried fruit, nuts, or chocolate chips to customize them just the way you want.
I usually only give one flour blend recommendation for my muffin recipes, but with this one, you get two. Keep reading for all of the details!
Ingredients You'll Need
There are no unusual ingredients in this recipe, all of them are vegan gluten-free pantry staples. I've included some notes about them below.
Ingredient and Substitution Notes
I recommend making this recipe exactly as it’s written for the best and intended results, but you’ll find some info below so you know what can and absolutely cannot be changed.
Gluten-Free Flour Blend – This recipe is made with a gluten-free flour blend, Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour to be specific, the one in the BLUE bag with xanthan gum.
I also tested it with the other Bob's Red Mill GF flour blend, the one in the red bag and the results were also great. See the "Which Flour Blend to Use" section below for more info.
I have not tested with any other gluten-free flour other than the two mentioned above, so I’m not sure how others would work. With vegan gluten-free baking, it’s always important to use the same flour the recipe calls for to get the expected results.
This recipe will not work with any single gluten-free flour, such as coconut, rice, etc. It must be the blend mentioned above, for the best and intended results, use the flour the recipe calls for.
Make sure to measure your flour correctly or the muffins will not have the correct texture.
Rolled Oats – Old-fashioned rolled oats are what you need for this recipe, no substitutions. Be sure to use certified gluten-free rolled oats.
Quick-cooking oats, instant oats, and steel-cut oats cannot be used, stick with rolled oats for the best and intended results.
Dairy-Free Milk – I recommend using almond milk or soy milk for this recipe since you need to make vegan buttermilk to soak the oats in. Those two types of milk make the best vegan buttermilk, however, if you don't have either, you can substitute with another plant-based milk.
Lemon Juice – Lemon juice is needed to make the buttermilk but if you don’t have lemon juice, the second-best choice is apple cider vinegar, followed by distilled white vinegar.
DO NOT use balsamic, white wine, red wine, or sherry vinegar. They will give your buttermilk a strong flavour that may come out in the muffins.
(If you use lemon juice or one of the recommended types of vinegar, the taste will not come through in the muffins.)
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Flax Eggs – Since this is an eggless recipe, the flax eggs act as the binder. If you can’t have flax, chia eggs will work as a substitute.
Baking Powder and Baking Soda - These are both very important ingredients that help the muffins to rise (the baking soda also interacts with the buttermilk!). They cannot be substituted, so make sure they're both fresh or your muffins will turn out dense and not rise very much.
Coconut Sugar – Brown sugar can be used instead of coconut sugar and if you don’t have either of those, white sugar will also work (but for the best flavour, stick to coconut or brown sugar). If you do use brown or white sugar, make sure you’re using a brand that is vegan (organic will always be vegan). They will no longer be refined sugar-free if brown or white sugar is used. I have not made this recipe with liquid or alternative sweeteners.
Coconut Oil – I usually use melted coconut oil when making this recipe, but any neutral flavoured oil, like safflower, or sunflower can be used instead. If you use coconut oil, make sure that your other ingredients are at room temperature so it does not solidify when added to the recipe. I have not tried to make this recipe oil-free.
Spices and Vanilla - They won't be oatmeal spice muffins without them, so don't leave these ingredients out.
If you love muffins for breakfast, brunch, or snacks, click this link to find even more vegan gluten-free muffin recipes!
Which Flour Blend to Use
For the best results, use one of the two gluten-free flour blends:
Gluten-Free 1-to-1 Baking Flour (in the blue bag) - I tested this recipe with both of the Bob's Red Mill gluten-free flour blends and both results were great, however, I prefer the texture and flavour results from using this flour best. The muffins you see in the pictures in this post are made with the 1-to-1 blend.
Gluten-Free All-Purpose Baking Flour (in the red bag) - The muffins made with this flour were fluffier, but because these are lightly flavoured muffins and because this flour blend is bean-based, those flavours are present in the background, but just slightly. The batter is also runnier than what is shown in the images below.
These muffins also last for a shorter amount of time, which is typical for baked goods made with this flour and they need less baking time than muffins made with the other blend. If you use add-ins, the batter will likely make more than 12 muffins.
The recipe below is written for the 1-to-1 blend, but find more info in the recipe notes if you want to use the gf all-purpose baking flour.
How to Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)
1. The first step is to make vegan buttermilk, it's easy and quick. Simply add the milk and lemon juice to a bowl and stir.
2. Next, add the rolled oats, stir, and set the bowl aside so the oats can hydrate and soften.
3. Mix the dry ingredients together.
4. Add the rest of the wet ingredients, including the sugar, to the soaked rolled oats you prepared earlier. Stir to combine everything, but don't overmix. The oats will be very soft at this point and you don't want to turn them to mush by mixing too much.
5. Combine the wet and dry ingredients.
6. Stir until everything has combined, and again, don't over mix. If you are using any add-ins, fold them in here.
7. Evenly divide the batter into your prepared muffin pan. You can use either a spoon or a scoop to do this. I like using a scoop because it’s quicker and easier to divide the batter, this is the scoop I’m using in the picture below.
8. This step is optional, but if you'd like, you can add a small amount of rolled oats to the top of each muffin. (If you don't want to use rolled oats, you can leave them plain or use turbinado sugar or cinnamon sugar instead.)
9. Continue adding the rolled oats to the top of each muffin, again, this is optional.
How to Know When They’re Ready
Follow the time stated in the recipe and you can also do the toothpick test by simply sticking a toothpick into the center of the largest muffin. If the toothpick comes out clean, they’re done.
Note that both of the flours I recommend for this recipe require different baking times. The recipe was written for the 1-to-1 blend, but see the recipe notes to find the baking time for the gluten-free all-purpose flour.
After your gluten-free oatmeal muffins have baked, remove them from the oven and let them sit in the pan for a few minutes before carefully removing them (they’ll still be hot!) and placing them on a cooling rack.
Allow them to cool almost completely before serving.
The muffins in the pictures were made without add-ins, but these muffins are wonderful with add-ins. Make them plain, or use add-ins...it's up to you!
Here are some ideas:
- chocolate chips
- nuts (chopped walnuts, pecans, sunflower seeds, pumpkin seeds all work well)
- dried cranberries
- chopped dates
- chopped apples (be sure they are chopped very small so they have enough time to cook through)
- chopped pears
- lemon zest
- orange zest
Are you new to vegan gluten-free baking? If so, be sure to read all of my vegan gluten-free baking tips!
Store any leftovers in an airtight container at room temperature for up to 4 days, after that, move them into the refrigerator for another 1-2 days.
When you’re ready to serve, bring them up to room temperature, and you can warm them up slightly, if you’d like, before serving.
Note: If you use fruit as an add-in such as blueberries or apples, they will only last at room temperature for 2 days because of the extra moisture. After 2 days, move them into the refrigerator for another 3-4 days.
To freeze, fully cool and wrap them tightly. Place them in an airtight container and freeze them for up to one month.
When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave if you’d like.
What's the Texture Like?
Soft, fluffy, moist, and perfect! (See the image below!) No one is going to know these are vegan and gluten-free!
But to get this texture, you must follow the recipe exactly as it’s written. Any substitutions or changes and you run the risk of your muffins not turning out as expected.
Tips for Success
- Use the same flour I use. Baking vegan gluten-free can be tricky because different flours produce different results. My top recommendation is to use the Bob's Red Mill Gluten-Free 1-to-1 Baking Flour (in the blue bag) and as a second choice, the gluten-free all-purpose flour (in the red bag) can be used). See the “Which Flour Blend to Use” section above for more info.
- Measure and have all your ingredients ready to go before starting. This will make the process run smooth, quick, and easy. Make sure all of your ingredients are at room temperature.
- Measure your ingredients correctly. I highly recommend using a scale (this is one I have (Amazon Link) and my weight measurements when making this recipe. If you don’t have a scale, lightly spoon the flour into your measuring cup until it is overflowing and then drag the flat edge of a butter knife across the top to level it off. (NEVER dunk the measuring cup into the flour to fill your measuring cup because this will guarantee an incorrect measurement of up to 1.5x more flour and a recipe fail.) Learn more about how to measure flour correctly.
- Make sure your baking powder and baking soda are fresh, these are two of the ingredients that help the muffins to rise and become fluffy.
- Don’t over-bake. If over-baked, you’ll end up with dry, crumbly cupcakes. See the section above called “How to Know When They’re Done” for more details.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks so you get things right. Also read through the actual recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
This recipe is being made with buttermilk for a few reasons. It helps to break down the oats so you don't get tough oat flakes in your muffins. It also helps to make the muffins rise (the acid reacts with the baking soda), and finally, it helps, along with the oil, to make the muffins moist. If you make them without buttermilk and use regular plant-based milk, the texture of the muffins will not be as intended.
I have not tried making this recipe oil-free, so I can’t say whether substituting it with another ingredient, such as applesauce, will work out well.
No, because the baking powder and baking soda will become inactive and your muffins will end up flat and gummy. What you can do is combine all the dry ingredients in advance and store in an airtight container. When ready, mix the wet ingredients together, add the dry ingredients and you’ll be all set!
This recipe was not developed with banana as an ingredient, so I don't recommend it. If you want to make banana muffins, check out my vegan gluten-free banana muffins recipe.
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If You Make This Recipe...
Please let me know how things went by leaving a star rating and a comment below. You can also share a picture of your vegan oat muffins on Instagram and tag me (I’m @delightfuladventures) so I can see them!
And If You Like This Recipe...
You may also like these other easy vegan gluten-free muffin recipes:
- Chocolate Banana Muffins
- Lemon Poppy Seed Muffins
- Cranberry Orange Muffins
- Blueberry Muffins
- Blackberry Muffins
- Banana Muffins
- Zucchini Chocolate Chip Muffins
- Pumpkin Spice Muffins
Vegan Oatmeal Muffins (Gluten-Free)
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup (240ml) unsweetened non-dairy milk
- 1 tablespoon lemon juice (see note below for substitutions)
- 1 cup (100g) gluten-free rolled oats
- 1 ½ cups (222g) gluten free flour **see important note about flour below**
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (120ml) melted coconut oil
- ⅔ cup (100g) coconut sugar
- 1 teaspoon vanilla extract
- ½ cup optional add-ins (see above and below for more info)
- 2 tablespoons gluten-free rolled oats (optional, for sprinkling on top)
- Preheat oven to 350° F (177° C).
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
- In a medium bowl, add dairy-free milk, lemon juice, and stir. Add in the rolled oats, stir again, and let it sit for 10 minutes so the oats can hydrate.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- After the oats have soaked, add the flax eggs, coconut oil, coconut sugar, and vanilla to the same bowl and mix until all ingredients have blended. Don't over mix or the oats will start to break down.
- Slowly add the dry mixture to the wet mixture and stir until combined. Stir in any add-ins, if using. Don't over mix.
- Using a spoon or a large scoop, divide batter into the 12 muffin cups.
- If using, sprinkle optional rolled oats on top of each muffin.
- Bake for 25 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Let muffins cool in muffin pan for a few minutes and then remove and place them on a cooling rack.
- Please read all of the helpful information and FAQ info above and below before making this recipe.
- ***It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I tested this recipe with both the Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue bag and the Bob’s Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag. Both results were great, but I preferred the results from the 1 to 1 flour, the muffins you see in the images above were made with the 1 to 1. The weight listed above is for this specific flour. Please see the "Which Flour Blend to Use" section above for more info about this.***
- If using the Gluten-Free All-purpose Baking Flour (red bag), the batter will be a little runnier than what is shown in the images above. Use the same cup measurement, but the weight for this flour is 210g. Muffins made with this flour will also require less baking time. Bake for just 18 minutes. If you use add-ins, the batter will likely make more than 12 muffins.
- This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be a blend, preferably one of the two listed above for the very best results.
- Any type of neutral flavoured oil can be used in place of coconut oil, such as sunflower or safflower.
- If you don't have lemon juice to make the buttermilk, apple cider vinegar or distilled white vinegar can be used instead.
- Brown sugar can be used instead of coconut sugar.
- Make sure to use unsweetened and unflavoured dairy-free milk.
- For the best results, always measure your flour correctly.
- Store leftovers in an airtight container at room temperature for up to 3 days, after that, move them into the refrigerator for another 3-4 days. When you're ready to serve, bring them up to room temperature, and you can warm them up slightly, if you'd like, before serving.
- If you use fruit as an add-in such as blueberries or apples, they will only last at room temperature for 2 days because of the extra moisture. After 2 days, move them into the refrigerator for another 3-4 days.
- To freeze, fully cool and wrap them tightly so they are airtight. Place in an airtight container and freeze for up to one month. When you’re ready to serve them, thaw at room temperature and serve. Just before serving, you can warm them up a bit in the microwave.
- Nutrition info is based on 1 muffin made as the recipe is written. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.