Gluten Free Vegan Oatmeal Muffins make your house smell like a candle, and taste even better. Sweetened with pure maple syrup, brown sugar, vanilla and cinnamon they’re perfectly sweet, homey and make for a satisfying handheld breakfast. They’re free of: gluten, dairy, egg, soy, peanuts and tree nuts making them allergy friendly and free of the top 8 allergens as well!
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One of the main reasons why I love these muffins is because they taste so much like a bran muffin. I used to LOVE buying bran muffins soaked in honey from local bakeries. Since those have gluten in them, I’ve missed them so much. The hearty oats in this muffin recipe, along with the maple syrup and brown sugar help this muffin taste very similar to bran muffins. Smear a little butter and a dollop of honey on top of it, and it really is worthy of a bakery treat.
We had to go almost seven years without oats. My son was allergic to them, and I seriously ached for them. They’re one of my favorite grains. I just love their texture as well as their taste. So, a muffin that features them is bound to be good in my book.
Below are some FREQUENTLY ASKED QUESTIONS to help you make these perfectly or to help with substitutions. Feel free to read this section, or skip on down to the recipe. Either way, I hope you’ll enjoy these Gluten Free Vegan Oatmeal Muffins at breakfast, brunch, on the go, or as an afternoon snack. Heck, my husband even drizzles a little caramel sauce over them, and eats it with vanilla ice cream. Do as your heart desires–don’t let anyone tell you how to eat your oatmeal muffins!
If I don’t need these oatmeal muffins to be vegan, can I use eggs?
Yes, if your diet allows for eggs (my son has an egg allergy) then you can use two regular eggs. However, even if you can do eggs, I think muffins are a great way to incorporate flax seeds into your diet because flax seeds are sooo good for you and they’re completely hidden/do not alter the taste or texture of the muffin at all.
What if I want these to be vegan oatmeal muffins, but not gluten free?
If you can have gluten in your diet, then you can go ahead and use any brand of old-fashioned rolled oats. You can also use regular flour, at the same amount.
What milk substitute should I use in these dairy free oatmeal muffins?
I prefer rice milk because I feel like it leaves no after taste. However, other milk alternatives should work as well. If you can do dairy, regular milk works just fine too.
Can I use quick oats instead of old-fashioned rolled oats?
No, I wouldn’t recommend this. The larger oats help give the muffins their hearty texture.
How do I store these gluten free oatmeal muffins?
After they have fully cooled, keep them room temperature in an air-tight container for 2-3 days.
Can I use only maple syrup in these muffins so that they’re refined sugar free?
I wouldn’t recommend it because that could make the batter too runny. I understand the desire to want to lessen your refined sugar content, but I really think the combination of the natural maple flavor, along with the sweet brown sugar makes these the PERFECT level of sweetness. They’re not super sweet, but just enough. I think they’re a perfect balance.
Also, you’re free to use light or dark brown sugar.
What gluten free flour blend should I use for oatmeal muffins?
If you need these muffins to be gluten free like we do, I used Walmart’s all purpose gluten free flour blend because it’s cheaper and easier to find. It uses rice flours, tapioca starch, sorghum, cornstarch, potato starch and also includes xanthan gum. If you’re going to use a pre-made blend, I’d recommend finding a blend that has similar ingredients, and not using flours like coconut, almond or cassava.
If you’d like to make your own, you can use my homemade gluten free flour blend and then just be sure to add in 1/2 tsp of xanthan to the muffin mixture.
Do you have any other gluten free vegan muffins that are bomb?
Why yes, yes I do! I’m a bit of a muffin-a-holic. I’m sure you’d love any of these delicious gluten free vegan muffins–and remember, if you don’t need them to be gluten free as well, simply swap in regular flour and omit the xanthan.
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I hope you enjoy these Gluten Free Vegan Oatmeal Muffins and that they’ll become a new family favorite!
Vegan Oatmeal Muffins (Gluten Free Options!)
Oatmeal Muffins make your house smell like a candle, and taste even better. Sweetened with pure maple syrup, brown sugar, vanilla and cinnamon they're perfectly sweet, homey and make the best breakfast.
- 2 flax eggs eggs (2 Tablespoons ground flax meal mixed with 5 Tablespoons warm water)
- 2 cups gluten free old-fashioned rolled oats
- 1 cup rice milk
- 1/2 cup pure maple syrup
- 1/3 cup canola oil
- 1 Tablespoon vanilla
- 2/3 cup light brown sugar (packed)
- 1 and 1/2 cups gluten free flour *see post above
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- Sparkling or raw sugar for topping (optional)
Preheat your oven to 400 degrees F. Grease or line them with paper liners (if using paper liners--I don't care for them--spray them with a non-stick spray as well.)
Make the flax eggs in a small bowl by combining the water & the ground flax seeds and let sit for five minutes.
In a stand mixer, or large mixing bowl, place the oats and then all of the liquid ingredients: rice milk, maple syrup, vegetable oil, vanilla and flax eggs. Stir to combine.
Next, add all of the dry ingredients: gluten free flour (or regular if it doesn't need to be gluten free), brown sugar, baking powder, cinnamon, baking soda and salt. Stir to combine.
Scoop the batter into the greased muffin tin. I do between 1/4-1/3 cup of batter in each well.
Sprinkle the sparkling/raw sugar over the top if using (it adds a wonderful crunch!).
Bake for 20-25 minutes, or until the muffins are done in the middle and edges are a soft golden brown.
Remove the muffin tin, but allow the muffins to stay in the muffin tin for an additional five minutes to finish setting up.
Turn the muffins out onto a cooling rack and allow them to cool completely.
Eat plain, or with a dollop of dairy-free butter and honey.
Store at room temperature, in an air-tight container.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 207mgCarbohydrates: 35gFiber: 2gSugar: 20gProtein: 4g
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These are the best muffins I’ve had in a long time. Perfectly moist and delicious! I made a few changes as follows: coconut sugar instead of brown sugar, coconut oil instead of vegetable oil, and added extra cinnamon and stevia sweetened chocolate chips. DIVINE. I also baked at 375 because my oven cooks HOT, it took 18 minutes to bake through with a soft, cakey texture. This recipe is a keeper! I highly recommend serving with oat milk butter. (Made 21 muffins with recipe)
Thank you so much for your kind feedback and for the knowledgeable swap instructions.
My family loved these!! Big success. We followed the recipe except we can have gluten so added regular flour. We used light maple syrup (what I had on hand for pancakes and they turned out great. Everyone loved them. The sugar on top for extra crunch was nice!
Karla, I love hearing your family loved them. And, glad to hear what substitutions you did. You never know what future reader you will help. Thanks for your time!
DELICIOUS!!! I made them with almond milk instead of rice milk just because that’s what I had in the fridge. Next time I want to try to substitute applesauce for the oil. I will be making them again for sure!
I’m so glad you found a recipe you want to make again. It’s the best when that happens.
These turned out super yummy! I made the recipe as written, minus I did actual eggs instead of flax eggs (working on doing baked in eggs over here. Hooray!!) My oven must run hot because mine were done at about 15 minutes at 400 degrees. The first batch I did for 20 minutes and they were totally fine to eat still, but were definitely a little more brown and had a crunchier outside. I did 15 for the second batch and liked the softer consistency better. Thanks for the great recipe Megan!
I’m so glad to hear it. I always appreciate when people use different ingredients let us know how it turns out. Enjoy! They’re my all-time-fav-muffin.
They turn out perfectly all the time, an absolute great recipe! But I’m a celiac and have all the major food allergies accept eggs, so I can’t have sugar. No celiac should have sugar. But maple syrup goes a long way in my house, thank goodness!! I’ve also made this recipe with quick oats and it turned out fine. It is better with oats, but there’s a very little difference. Great stuff!! I’m about to go make them and I make them all the time, they always turn out great!
Hi! What can I use instead of flax eggs? Can I use bob mills egg replacer?
Hi Diana, I prefer flax eggs because I find the help baked goods stay moist. I’ve only tried Bob’s red mill egg replacer a few times and didn’t like it–I felt it made things crumbly and dry. If you must do a powdered egg replacer, I’d recommend Ener-G egg replacer instead. Please note I’ve only ever done it with flax eggs and can’t verify how it will turn out using a powdered egg replacer. Good luck and happy baking!
Hi, very nice recipe, not difficult, not time consuming!
I used two eggs and 3/4 of a teaspoon of baking soda, (No chia seeds and no baking powder)
I also swapped for olive oil.
NO Need for sugar at all and they are still sweet with the maple syrup! So I didn’t put any sugar in or on top.
Made a perfect 18 muffins, exactly! I did 6, 6, then 6. First 6 plain, then second 6 with walnuts then walnuts & blueberries! YUM!!
Really perfect, will always make these from now on!
THANK YOU SO MUCH!
Hi Deanna. I appreciate you giving your feedback, and letting others know some additional tweaks. Thank you!
The directions are missing the brown sugar. I added it into the wet ingredients.
Thank you for letting me know.
can I substitute flax eggs with applesauce?
I’ve never tried it. If you do, let me know!