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+ servings

Sugar-free Vegan Oatmeal Muffins

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Whip up these delicious and healthy Sugar-free Vegan Oatmeal Muffins, made with oat flour, banana, and dates. They're sugar-free, gluten-free, filling, so yummy and easy to make!
Author Annie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Yield 10 small muffins
Category Breakfast, Dessert

INGREDIENTS
 

  • 2 cups oat flour, (208 g)
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 medium ripe bananas
  • ½ cup + 3 tablespoon of water, (165 ml)
  • 10 large dates, pitted, (110 g)*
  • ¼ cup peanut butter, (64 g)
  • 1 tablespoon apple cider vinegar
  • teaspoon vanilla extract
  • ¼ - ½ cup dairy-free chocolate chips or chunks, optional and to taste

INSTRUCTIONS
 

  • Preheat oven to 350ºF (176°C) and prepare a muffin tin with some liners or lightly grease and flour it.
  • In a large bowl add the oat flour, baking powder and salt. Mix until everything is well combined. Reserve.
  • Blend the bananas, water, dates, peanut butter, apple cider vinegar and vanilla until smooth.
  • Add the previous mixture to the dry ingredients. Don’t over-mix, once you have lump-free batter, stop mixing.
  • Fold in the dairy-free chocolate chips or chunks.
  • Distribute the mixture in 10 liners or directly in the greased and floured muffin tin. Depending on the size of your muffin tin and its cavities, you might get less or more muffins, just make sure to fill them up all the way to the top so they get a nice dome once they bake.
  • Bake the muffins for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

NOTES

*The dates I used in the recipe were Medjool, but if you use Noor (which is another common variety, but smaller), go by weight rather than 10 pieces so the sweetness is not affected.
Keywords banana oat muffins, date-sweetened muffins, easy vegan muffins, gluten-free muffins, vegan breakfast muffins, vegan oat muffins
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