Attention all vegan muffin lovers! You're about to fall head over heels for this mouthwatering recipe that's not only vegan, but also sugar-free and gluten-free! Problem-solving your way to a healthier lifestyle just got a whole lot easier with these Sugar-free Vegan Oatmeal Muffins.
What makes these Sugar-free Vegan Oatmeal Muffins so amazing? Let's start with the fact that they are made with ripe bananas and dates, which are natural sweeteners, so there's no need to add any extra sugar. Additionally, they're gluten-free, thanks to the use of oat flour instead of traditional wheat flour. And if you're a chocolate lover, you can easily add vegan chocolate chunks for an extra burst of flavor.
These Sugar-free Vegan Oatmeal Muffins are not only delicious but also super easy to make! With just a few simple steps, you'll be enjoying a warm, fluffy muffin in no time. Plus, with wholesome ingredients like peanut butter as a healthy fat source and apple cider vinegar for that perfect rise, you can feel good about having this tasty treat (or maybe even breakfast!).
Ready to learn more about this incredible recipe? Let's dive in!
How to Make These Sugar-free Vegan Oatmeal Muffins
To make these muffins, you'll need the following ingredients:
- Oat flour
- Ripe bananas
- Peanut butter or any other nut or seed butter
- Apple cider vinegar
- Baking powder
- Vanilla extract
- Dairy-free chocolate chunks (optional)
Here's how to make these Sugar-free Vegan Oatmeal Muffins:
Preheat the oven and prepare a muffin tin.
Combine dry ingredients in a large bowl and set aside.
Blend wet ingredients, including bananas and dates, until smooth.
Mix wet and dry ingredients together without over-mixing, and then fold in chocolate chips or chunks.
Pour the batter into the muffin tin and bake until a toothpick comes out clean.
Let muffins cool before enjoying and voilà!
↓ GET THE FULL RECIPE BELOW ↓
How can I make my own oat flour?
Simply blend rolled oats in a blender or food processor until they reach a fine, flour-like consistency. Store any leftovers in an airtight container.
Can I substitute another type of flour for oat flour?
Yes, you can use whole-wheat flour, or even a gluten-free flour blend.
What if I don't have ripe bananas?
You can use slightly underripe bananas, but the muffins may be less sweet. Alternatively, try microwaving underripe bananas for 30 seconds to soften them and enhance their sweetness.
Can I use another nut or seed butter instead of peanut butter?
Absolutely! Almond, cashew, or sunflower seed butter can be used as substitutes. Keep in mind that each option will impart a slightly different flavor.
How can I ensure my muffins are gluten-free?
Make sure to use certified gluten-free oats to avoid cross-contamination. Additionally, double-check that all other ingredients, such as baking powder, are gluten-free.
Are there any alternatives to using dates as a sweetener?
Yes, you can try using maple syrup, agave nectar, or coconut sugar instead of dates. However, these substitutes may change the texture and sweetness of the muffins.
Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas. Just make sure to thaw them before using and drain any excess liquid.
What type of vegan chocolate can I use in this recipe?
You can use vegan chocolate chips or chop up your favorite vegan chocolate bar into small chunks. FYI most semi-sweet or dark chocolate bars are vegan friendly (although the wrapping doesn’t necessarily say it). Just check the ingredient list to make sure there’s no dairy.
How should I store these Sugar-free Vegan Oatmeal Muffins?
Store your vegan muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 7 days. You can also freeze them for up to 3 months. To reheat, simply warm them in the microwave or oven until heated through.
Can I add other mix-ins to these Sugar-free Vegan Oatmeal Muffins?
Definitely! Feel free to get creative by adding nuts, dried fruits, or even seeds like chia or flax for an extra nutritional boost.
Sugar-free Vegan Oatmeal Muffins
- 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
- 1½ teaspoon vanilla extract
- ¼ - ½ cup dairy-free chocolate chips or chunks, optional and to taste
- 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.