With a tender crumb and just a hint of sweetness from applesauce, these vegan oat muffins are great for a light breakfast. They’re also good teamed with spicy or chunky soups and stews for lunch or dinner.
Almost perfectly between sweet and savory, these muffins are also a fantastic mid-day snack served with your favorite warm beverage. Split them open and serve with plant-based butter and/or jam.
Rolled oats: One of the most widely used forms of the grain, rolled oats are whole oat groats that have been steamed and run through steel rollers to flatten them. These are what you get most often when buying in bulk or in the cereal aisle of grocery stores.
Quick oats are a variation of rolled oats, in which they are also steamed, but sliced thinner into smaller pieces before being flattened in rollers. You can use either variety in this recipe. See more in our Guide to Oats.
What kind of flour? Honestly, these muffins work well with many types of flour, or a combination. The recipe recommends light spelt, einkorn, or whole wheat. You can also use whole wheat pastry flour or any that you prefer. To make these gluten free, use a GF flour blend and make sure to use GF oats.
Explore more …
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- Delectable Oatmeal Desserts & Breakfast Treats
- Savory Fresh Vegetable Muffins
Tender Vegan Oat Muffins (Just Slightly Sweet)

With a tender crumb and just a hint of sweetness from applesauce, these vegan oat muffins are great for a light breakfast. They’re equally good teamed with spicy or chunky soups and stews for lunch or dinner.
Ingredients
- 1 1/2 cups light spelt, einkorn, whole wheat flour, or any favorite flour
- 3/4 cup rolled oats, plus more for topping
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened applesauce
- 2 tablespoons safflower oil
- 1/4 cup plant-based milk, or more as needed
- 1/2 cup chopped walnuts, optional
Instructions
- Preheat the oven to 350º F.
- Combine the first 5 (dry) ingredients in a mixing bowl and stir together.
- Make a well in the center and pour in the applesauce, oil, and plant-based milk. Stir until well combined, adding more plant-based milk as needed to make a smooth, slightly stiff batter.
- Fold in the walnuts, if using, then divide the batter among 12 lightly oiled or foil-lined muffin tins. Sprinkle the tops lightly and evenly with more rolled oats.
- Bake for 20 to 25 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center of one tests clean.
- Cool on a rack, then store any muffins not served right away in an airtight container when the muffins are at room temperature.
See more delectable savory vegan breads and savory baked goods.
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