Raspberry Oat Muffins // Vegan & Gluten-Free

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These tasty little Raspberry Oat Muffins are vegan, gluten-free, and super easy to make. Filled with oats and tart raspberries, they’re actually quite healthy, yet buttery tasting and delightfully moist!

Show someone you love them by adding one of these delicious oat muffins to their lunchbox or serving as an afternoon snack with coffee, tea, or your favorite plant-based milk.

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Raspberry Oat Muffins // Vegan and Gluten-Free

Sweet and tart raspberries meet healthy oats in the delightful little muffins. Perfect for breakfast or a midday snack.

Course Breakfast, Dessert, Snack
Cuisine American, gluten free, vegan, vegetarian
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Servings 15 muffins

Ingredients

  • 1 cup rolled oats gluten-free
  • 1 cup plant-based milk, unsweetened
  • 1 tbsp apple cider vinegar
  • 1/3 cup vegan butter
  • 1/2 cup brown sugar, packed
  • 1 tbsp ground flax seed (flax meal)
  • 3 tbsp water
  • 1 1/3 cups all purpose flour gluten-free or regular
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Add the apple cider vinegar to the plant-based milk, stir, and set aside for 5 minutes

  2. Add the milk to the oats and let soak for about 1 hour.

  3. Wash and dry your raspberries. Set aside 15 of the largest ones. If you have large raspberries, you may need to cut them in half.

  4. Combine the flax meal and water, stir well and set aside for about 3 minutes.

  5. Meanwhile, mix the vegan butter and brown sugar until thoroughly combined.

  6. In a separate bowl combine 1 cup of the flour, the baking soda, baking powder, and salt.

  7. Add the flax mixture to the butter and sugar combo and mix well.

    Alternate adding the soaked oats and dry ingredients to the wet mixture. Mix thoroughly.

  8. Put the remaining 1/3 cup flour in a small bowl. Add the (sliced) raspberries into the flour to coat them. Add them to the batter and gently fold them in.

  9. Line your muffin tin with muffin cups or oil them well.

    Fill the cups 2/3 of the way with the batter. An ice cream scoop really helps get an even amount in each cup.

    Top each muffin with a whole raspberry and sprinkle with a little turbinado sugar if desired.

    Bake at 400 F degrees for 20 -25 minutes.

    Once baked, leave in the tin to cool for at least 10 minutes before eating.

    Enjoy!

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