Oatmeal Muffins with Variations

Oatmeal-Muffins
This slightly sweet, versatile, and healthy recipe can be made easily in under an hour. It is dairy-free with no oil and no sugar. There are many variations and one is sure to appeal to every member of the family. They are great for breakfast, snacks, or lunch boxes.

Ingredients

 2 cups (454 grams) rolled oats (for blending)
 1 tablespoon (14 grams) ground flax
 2 tablespoons (28 ml) water
 1 ½ cups (340 grams) mashed, pureed, or crushed fruit (see variations for type of fruit)
  cup (79 ml) maple syrup
  cup (79 ml) unsweetened, unflavored plant milk of your choice or replacement liquid
 1 tablespoon (15 ml) apple cider vinegar
 1 teaspoon ( 5 grams) soda
 2 teaspoons (10 grams) baking powder
 ½ cup (113 grams) rolled oats (unblended)
 3/4 cup – 1 cup (170-227 grams) add-ins (chocolate chips, coconut, etc.)
 ½ cup (113 grams) chopped walnuts or pecans (optional)
Variations
Chocolate, Chocolate Chip Muffins
 Reduce 1/2 cup (113 grams) unblended rolled oats to 1/3 cup (76 grams)
 1 ½ cups (340 ml) mashed bananas
  cup (151 grams) cocoa powder
 1 cup (227 grams) chocolate chips
Pumpkin Raisin Muffins
 1 ½ cups (340 ml) pumpkin puree
 2 teaspoons (10 grams) cinnamon
 ½ teaspoon (2 grams) ginger
 ½ teaspoon (2 grams) nutmeg
 ½ teaspoon (2 grams) cloves
 1 cup (227 grams) raisins
Apple Cinnamon Muffins
 1 ½ cups (340 ml) applesauce
 1 cup (227 grams) finely chopped, unpeeled (if organic) apples
 1 tablespoon (14 grams) cinnamon
Banana Blueberry Muffins
 1 ½ cups (356 ml) mashed bananas
 1 cup (227 grams) frozen blueberries (no need to thaw)
Piña Colada Muffins
 Drain a can of crushed pineapple. Reserve juice
 Add 1 1/2 cups (356 ml) crushed pineapple
 Replace the plant milk with 1/3 cup (79 ml) reserved juice
 2 teaspoons (10 ml) coconut extract
 Replace 1/2 cup (113 grams) unblended oats with 3/4 cup (170 grams) dried unsweetened shredded coconut

Instructions

1

Preheat oven to 350° F (180° C).

2

Place 2 cups (454 grams) rolled oats in a blender jar and blend until the oats become a flour. Set aside.

3

In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.

4

Place the mashed bananas or replacement crushed or pureed fruit in a large mixing bowl. To this, add the milk, maple syrup, and vinegar. Stir to mix.

5

To the wet ingredients, add the remaining dry ingredients and stir just until mixed.

6

Place the batter into a silicone muffin pan or use paper cupcake holders in a metal muffin tin. By using this method, you will not have to use any oil to coat the tin for easy removal.

7

Bake for 25 minutes. Check the muffin by inserting a toothpick into the middle to make sure it is done.

8

Remove muffin pan from the oven. Let the muffins sit for 10 minutes and then gently tip the muffins on their side in the pan to cool completely.

Note
This recipe makes a very stiff batter. Don’t be tempted to add more liquid. The finished muffin is slightly sweet and moist.

Serves 12 muffins

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Ingredients

 2 cups (454 grams) rolled oats (for blending)
 1 tablespoon (14 grams) ground flax
 2 tablespoons (28 ml) water
 1 ½ cups (340 grams) mashed, pureed, or crushed fruit (see variations for type of fruit)
  cup (79 ml) maple syrup
  cup (79 ml) unsweetened, unflavored plant milk of your choice or replacement liquid
 1 tablespoon (15 ml) apple cider vinegar
 1 teaspoon ( 5 grams) soda
 2 teaspoons (10 grams) baking powder
 ½ cup (113 grams) rolled oats (unblended)
 3/4 cup - 1 cup (170-227 grams) add-ins (chocolate chips, coconut, etc.)
 ½ cup (113 grams) chopped walnuts or pecans (optional)
Variations
Chocolate, Chocolate Chip Muffins
 Reduce 1/2 cup (113 grams) unblended rolled oats to 1/3 cup (76 grams)
 1 ½ cups (340 ml) mashed bananas
  cup (151 grams) cocoa powder
 1 cup (227 grams) chocolate chips
Pumpkin Raisin Muffins
 1 ½ cups (340 ml) pumpkin puree
 2 teaspoons (10 grams) cinnamon
 ½ teaspoon (2 grams) ginger
 ½ teaspoon (2 grams) nutmeg
 ½ teaspoon (2 grams) cloves
 1 cup (227 grams) raisins
Apple Cinnamon Muffins
 1 ½ cups (340 ml) applesauce
 1 cup (227 grams) finely chopped, unpeeled (if organic) apples
 1 tablespoon (14 grams) cinnamon
Banana Blueberry Muffins
 1 ½ cups (356 ml) mashed bananas
 1 cup (227 grams) frozen blueberries (no need to thaw)
Piña Colada Muffins
 Drain a can of crushed pineapple. Reserve juice
 Add 1 1/2 cups (356 ml) crushed pineapple
 Replace the plant milk with 1/3 cup (79 ml) reserved juice
 2 teaspoons (10 ml) coconut extract
 Replace 1/2 cup (113 grams) unblended oats with 3/4 cup (170 grams) dried unsweetened shredded coconut

Directions

1

Preheat oven to 350° F (180° C).

2

Place 2 cups (454 grams) rolled oats in a blender jar and blend until the oats become a flour. Set aside.

3

In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.

4

Place the mashed bananas or replacement crushed or pureed fruit in a large mixing bowl. To this, add the milk, maple syrup, and vinegar. Stir to mix.

5

To the wet ingredients, add the remaining dry ingredients and stir just until mixed.

6

Place the batter into a silicone muffin pan or use paper cupcake holders in a metal muffin tin. By using this method, you will not have to use any oil to coat the tin for easy removal.

7

Bake for 25 minutes. Check the muffin by inserting a toothpick into the middle to make sure it is done.

8

Remove muffin pan from the oven. Let the muffins sit for 10 minutes and then gently tip the muffins on their side in the pan to cool completely.

Note
This recipe makes a very stiff batter. Don’t be tempted to add more liquid. The finished muffin is slightly sweet and moist.

Serves 12 muffins

Oatmeal Muffins with Variations