Easy vegan oatmeal muffins that are dairy-free, egg-free, and can be made gluten-free. They’re moist, lightly sweetened, and filled with warm spice flavour. Bake up a batch of these simple homemade muffins and make them plain or customize them with the add-ins of your choice (like chocolate chips, nuts, raisins, and more!).
1 ½cups (210g)gluten free flour OR all-purpose white flour(if using all-purpose flour, use 1 ½ cups (188g), **please see important notes about flour below**
½cupoptional add-ins(see above and below for more info)
2tablespoonsrolled oats(optional, for sprinkling on top, gluten-free, if needed)
Instructions
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 flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
After the oats have soaked, add the flax eggs, oil, 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.
Notes
Please read all of the helpful information and FAQ info above and below before making this recipe.
***If you are making the vegan gluten-free version, 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 prefer 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.
Make sure to use unsweetened and unflavoured dairy-free milk.
If you don't have lemon juice to make the buttermilk, apple cider vinegar or distilled white vinegar can be used instead.
Any type of neutral flavoured oil can be used, such as sunflower or safflower.
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 fresh 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 using Bob's Red Mill 1 to 1 flour (in the blue bag) with the recipe made as written. The calorie count for the muffins using the Bob's Red Mill Gluten-Free All-Purpose flour in the RED bag is 202 per muffin and the calorie count for the muffins made with regular all-purpose flour is 207. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.