Moist and Tender Oat Muffins – No Eggs, Dairy or Sugar Needed
Welcome to a guilt-free indulgence! These Easy Oat Muffins tick all the boxes: they’re quick, simple, and oh-so-satisfying without any of the refined sugar guilt, no eggs, and no dairy. Basically, we can call these vegan. You won’t need fancy equipment – just your trusty mixing bowl and a few pantry staples. Perfect for breakfasts on the go or a wholesome snack, these cinnamon-kissed treats are naturally sweetened and satisfying. So grab your mixing bowl and get ready to enjoy tender muffins that are good for you, too!
What To Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Flour: All-purpose flour serves as the base of our muffins, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Oats: The oats add a delightful chewiness and nutty flavor to the muffins, enhancing both texture and nutrition. I like and recommend using quick oats for these muffins. However, rolled oats can be used as a substitute for quick oats in this recipe. Rolled oats will give the muffins a slightly heartier texture due to their larger size, but they’ll still add a lovely chewiness and nutty flavor. Just keep in mind that because rolled oats are thicker, they may require a bit more moisture during baking, so you might need to adjust the amount of liquid slightly if the batter seems too dry. Baking Powder and Baking Soda: The leavening agent responsible for that fluffy rise we all love in muffins. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Just a pinch to enhance the flavors and balance the sweetness. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Cinnamon: A warm, comforting spice that elevates the flavor profile without overpowering. Milk (Oat Milk): Opt for oat milk to keep these muffins dairy-free and add a subtle sweetness. However, feel free to use any dairy or plant-based milk of your choice. Vinegar: A surprising addition that reacts with the baking powder to create that lovely rise in the absence of eggs. You can use apple cider vinegar or white vinegar. Maple Syrup: Nature’s sweetener imparts a delicate sweetness far superior to refined sugar. You can also use honey or agave nectar if you prefer. Oil: Provides moisture and richness to the muffins. Choose a neutral-flavored oil like canola, vegetable, or avocado oil. Vanilla: A splash of vanilla extract adds depth and warmth to the flavor profile. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Process Overview: How To Make XXX Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, oats, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
Step 2 – Stir Together Wet Ingredients
Whisk the milk, vinegar, maple syrup, oil and vanilla extract in a medium bowl until combined.
Step 3 – Combine Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients, stir a few times. Fold everything together gently just until combined.
Step 4 – Pour Batter into The Prepared Pan
Spoon the batter into the cavities/liners, filling them all the way to the top. Top with more oats, if desired.
Step 5 – Bake
Bake for 5 minutes at 425° F (220° C) then, keeping the muffins in the oven, reduce the oven temperature to 375° F (190° C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean.
Recipe Tips
Variations & Additions
Fruit Add-Ins: Fold in fresh or dried fruit such as blueberries, diced apples, or raisins for bursts of flavor. Nutty Goodness: Enhance the texture with a handful of chopped nuts like walnuts or almonds. Chocolate Lover’s Dream: Stir in dairy-free chocolate chips for a decadent twist. Gluten-Free Option: Swap the all-purpose flour for a gluten-free flour blend to make these muffins suitable for those with gluten sensitivities. Sweetener Swap: If maple syrup isn’t your jam, feel free to use honey or agave nectar instead. Flavor Enhancements: Experiment with adding spices like nutmeg or cardamom for a unique flavor profile.
Storing and Freezing Instructions
Storing: Your muffins will keep covered and at room temperature for three to four days, then you can transfer them to the refrigerator for up to one more week. Freezing: Muffins can also be frozen for up to three months. A great way to have muffins whenever you want! After the muffins have cooled completely, wrap them in plastic wrap and then with foil. Place the double-wrapped muffins in a freezer bag, and don’t forget to label them! Thaw at room temperature or gently reheat in the microwave before enjoying.
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Recipe Card 📖
