Last updated on August 8th, 2021 at 04:50 pm
Learn how to make these delicious vegan oatmeal muffins with this easy flourless vegan muffin recipe without banana using almond butter, oats and coconut sugar!
Okay, okay. Summer is in full heat and nobody wants to move, breathe or turn on an oven right now, I know. Like, don’t be so obvious. To be very honest with you, I also didn’t look like Giselle while making these. I know, so disappointing. Can’t tell you why I expected that baking muffins will somehow make me taller, lose me 20 pounds, grow and dye my hair and put on some muscle everywhere on my body.
But let’s stop making excuses. If you can’t make the muffins right now, save this recipe for fall, which we know is a great season when nothing really happens and life revolves around pumpkins. Nice choice to have babies, mom. I wanna go to the beach on my birthday! Here’s your umbrella and jacket. We’ll have cabbage soup for dinner.
At least now I have something to do. I’ll be making these oat muffins. They’ll always be in season, because they’re made with almond butter and oats and chocolate and are the most delicious thing ever.
They melt in your mouth. You put one in your mouth and then you wonder :”Did I just eat something from heaven?”. And before you know it it’s disappeared. Goned. As my nephew would say while snapping his fingers. You know what, it was adorable when he was three, but now….I mean a 4-year old who doesn’t speak grammar and cannot snap his fingers properly…He’s lucky he’s funny and pretty. Just like his aunt. But seriously, he’s so cute, and I love him so much and he helped me make about 300 photos of these muffins and it was pretty hard to pick. But I did and here we are.
Now let’s start making these.
Vegan Oat Muffins Ingredients
There are 7, I repeat only seven, ingredients in these delicious vegan muffins:
- Almond butter. I use natural almond butter, made only from almonds
- Coconut sugar. You could also use brown or dark brown sugar, but supposedly coconut sugar is better for you, who knows…apparently this article
- Oats. For these muffins, use quick oats. You don’t need to blend them, they will just soak up everything and magically pretend to be flour.
- Cocoa powder. Add just a little bit of natural, unsweetened cocoa powder. It is delicious and is super rich in antioxidants.
- Water. The magical ingredient. The origin of life, just use plain water.
- Baking soda. Add a little bit of baking soda to make fluffier.
- Chocolate chips. Fine, I never use chocolate chips, but you can. I just chop some super dark Lindt or Heidi chocolate and it works perfect for me. Now Lindt is probably like: “Who TF is Heidi? And how dare you put us in the same sentence and mouth?”. It’s like you’re there, right?
How To Make Flourless Vegan Muffins
Now, come here, because we’re finally making these oatmeal muffins, and it’s really easy:
- Mix the almond butter with the coconut sugar and cocoa powder.
- Stir in the oats and then gently add in the water. The mixture will look a bit loose. Now, pay attention, because this is important: Let it sit for 10-15 minutes. I know, try not to eat it, go in the other room and do something creative to distract yourself.
- Once the mixture has thickened, add in the chocolate chips. And your muffin “batter” is ready.
- Now it’s time to oil some muffin liners, I usually need around 7 with this recipe. I take a little bit of coconut oil with my dirty fingers that I’ve just washed and spread it over each muffin liner (on the inside!). Then I put on some coconut oil on my elbows, because they’re pretty dry and coconut oil seems to be a good moisturizer.
- Once this fun task and self care activity is over, I pour in the muffin mixture into each cup, making sure nothing spills out as you can see from the photos. Because I’m an angel and a perfectionist.
- Oh, I forgot to preheat the oven. Again use your own space shuttle and try to go back in time to 10 minutes ago, when you were wondering what to do while the batter was thickening itself, and turn on the oven to 350F or 180C.
- Once, all these steps have been completed, put the muffins in the oven for about 20 minutes. You do not want to overbake these! They shouldn’t be actually firm to the touch and the toothpick never comes clean, so just forget about it. Take them out in about 20 minutes, let them cool off a bit and enjoy!
How Do Flourless Vegan Muffins Hold Together Without Banana?
It’s called magic! I’m pretty done with anything that has banana in it, like I just want something sweet without the banana flavor, sue me. Or don’t because it’s long and expensive. So to hold these together I used two things: almond butter and water. I know, shocking. But when you mix water with the oats, it actually works, who knew.
What Do They Taste Like?
These are not really like typical muffins, they’re more like blondies or brownies. They have a very rich flavor, taste very much like almond butter and chocolate and like I mentioned – they just melt in your mouth. They’re just delicious.
Now, if you decide to not eat the entire batch, which btw. isn’t recommended, you put these in an airtight container and store them in the fridge. You can probably even freeze them for rainy days.
These almond butter muffins are perfect for meal prep. They keep well in the fridge for 3-4 days and are a great snack, dessert or a super sweet healthier breakfast if you’re suddenly craving almond butter and chocolate. The only thing you might want to consider is how many you would want to make. If I’m having them as an actual meal, I’d have 2. If they’re for snacks or a little dessert after dinner – I’d only have one.
If you can’t have dairy or eggs, these muffins are a great choice! If you use gluten free oats, these muffins will also be gluten free.
However, if you can’t have nuts or almonds in particular, then you can try making these with another nut or seed butter.
The good news is, I can eat these. Said the egocentric. Or was it eccentric? You might remember, I made a food intolerance test a while ago and it turned out I cannot have dairy, gluten and eggs. I mean dairy and gluten, fine. But eggs? I eat eggs in everything. And that’s the reason I made these muffins in the first place. Thankfully that test didn’t test for almonds, so I’m still eating them and their butter. To be fair, I’d probably have some intolerance for almonds, but I’m numb inside and I can’t tell without a test. So thank you, people, who made the test and lied that it includes almonds.
- ⅔ cup almond butter
- 3 heaping tablespoons coconut sugar
- ½ cup oats
- 2 tablespoons cocoa powder
- ½ cup filtered water
- ⅓ cup chocolate chips
- ½ tsp baking soda
- Mix the almond butter with the coconut sugar and cacao powder in a large bowl. Stir in the oats and baking soda. Gently stir in the water until everything is well mixed. You will get a mixture with a loose consistency. Let it sit for 10-15 minutes so that the oats can soak up the moisture and it thickens. In the meantime preheat your oven to 180C or 350F and grease the muffin liners with some melted coconut oil - this will prevent the muffins from sticking to the paper when you're peeling it off.
- Once the mixture has thickened, stir in the chocolate chunks.
- Fill each muffin cup with the mixture.
- Bake for about 20 minutes. The muffins shouldn't be too firm to the touch, do not overbake them. Let them cool off a bit and enjoy!
- Store leftovers in an airtight container in the fridge.
Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 94mgCarbohydrates: 20gFiber: 4gSugar: 11gProtein: 6g
I hope you enjoy these, I’ve been making them almost every week now and they’re pretty much an addiction at this point, but I’m happy.