Vegan Gluten Free Oatmeal Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.9(30)
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Learn more →Ingredients
12 servings
For the streusel topping
- 1 cup gluten free oats
- 2 tbsp packed light brown sugar
- ¼ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the muffins
- 1 ½ cups gluten free oats
- 1 cup gluten free flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup packed light brown sugar
- 1 cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ⅓ cup neutral oil (such as canola or vegetable oil)
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
Make the streusel: in a small bowl, stir together 1 cup gluten free oats, 2 tbsp brown sugar, and 1/4 tsp cinnamon. Drizzle in the 2 tbsp melted butter and stir until the oats are evenly coated and the mixture clumps slightly. Set aside.
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