These simple, wholesome Oat Muffins are easy to make and so satisfying. The ingredients are simple and clean, with no eggs, dairy, or refined sugar. They have a perfectly moist and tender crumb with a subtle cinnamon flavor. Enjoy them for breakfast, as an afternoon snack, or even for dessert.
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
- Easy and Quick to Make: Say goodbye to complicated baking processes! These muffins come together effortlessly; you don’t need an electric mixer. It’s as easy as mixing, pouring, baking, and enjoying!
- Only Simple Ingredients: No need for a scavenger hunt at the grocery store. With basic pantry staples like oats, flour, and a hint of cinnamon, these muffins are a testament to simplicity.
- Healthy: These muffins are a wholesome treat you can feel good about. We’ve ditched the refined sugar and replaced it with maple syrup for a natural sweetness. Plus, they’re egg and dairy-free, making them suitable for various dietary preferences.
- Texture: Prepare for a moist and tender crumb with every bite. The combination of oats and oat milk ensures a fluffy texture that’s simply irresistible.
- Taste: A subtle hint of cinnamon without overpowering the senses. These muffins strike the perfect balance – not overly sweet, but utterly delicious.
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
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready. Bake at 425º F (220º C) for 5 minutes, and then reduce the oven temperature to 375º F (190º C). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Check out my post on how to get extra tall muffins for more tips and tricks.
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.
Frequently Asked Questions
Absolutely! Feel free to use any milk you prefer, whether it’s dairy or plant-based.
The vinegar reacts with the baking powder to create carbon dioxide, which helps the muffins rise and achieve a light, airy texture.
While the oil adds moisture to the muffins, you can experiment with applesauce or mashed banana as a potential substitute.
Yes, for mini muffins, bake for 11-13 minutes at 350°F the entire time.
No, I do not recommend making the batter ahead of time. The raising agents will activate too soon, and the muffins will not rise properly when baked. Best to bake right away!
Absolutely! 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.
Quick oats, also known as quick-cooking oats or instant oats, are a type of oatmeal that has been pre-cooked, dried, and then rolled into thinner flakes compared to traditional rolled oats. This process allows them to cook faster and absorb liquid more quickly, making them convenient for busy mornings or for recipes that require a shorter cooking time.
More Muffin Recipes You’ll Love!
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- Easy Eggless Banana Chocolate Chip Muffins (Bakery-Style)
- Best Eggless Chocolate Chip Pumpkin Muffins
- Easy Eggless Strawberry Muffins
- Browse more recipes…
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Recipe Card 📖
Easy Healthy Oat Muffins
Equipment
Ingredients
- 1 3/4 cup (240 g) all-purpose flour
- 1 cup (85 g) quick oats
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (6 g) baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoons (2 g) salt
- 1 ¼ cup (300 ml) milk (dairy or plant-based)
- 1 tablespoon (15 ml) vinegar (apple cider vinegar or white vinegar)
- ½ cup (170 g) maple syrup (you can substitute for honey or agave nectar)
- 1 /2 cup (120 g) oil (neutral-flavored)
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Preheat oven to 425° F (220° C). Spray 8 cavities of a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, oats, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside.
- Whisk the milk, vinegar, maple syrup, oil, and vanilla extract in a medium bowl until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times. Fold everything together gently just until combined.
- Spoon the batter into the cavities/liners, filling them all the way to the top. Top with more oats, if desired.
- 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. The total time these muffins take in the oven is about 22-25 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the muffins as soon as the batter is ready. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help to lift up the muffin top quickly.
- Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- For more tips and tricks, check out my How To Get Extra Tall Muffins
- 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
These are delicious!! I was skeptical because my batter was REALLY watery but they still baked up perfectly. They baked for 5 minutes at 425 and then were done after about 15 minutes at 375 but my oven can be wonky. Nonetheless, I have to give them a 5 star review because the texture is like a bakery muffin and I love that they don’t have dairy or refined sugar! Hearty treat for breakfast or a snack! You won’t be disappointed!
Hello Leslie! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
so good, these were light fluffly yet filling, i never liked cupcakes or muffins much bc they are so sweet but these had a subtle sweetness, barely there kinda thing that I really enjoyed. I ate 5 in one day!! The oats make them more satisfying and filling. Will definitley makes these again in the future. Can I sub in buttermilk instead of the milk+vinegar thing ?
Hello Joann! I’m thrilled to hear that you enjoyed the muffins so much! As for your question about substituting buttermilk for the milk and vinegar, yes, you can definitely do that! Buttermilk adds a lovely tanginess and richness to baked goods, so it should work beautifully in this recipe. Thank you for trying out the recipe and for sharing your experience.