I’d be honest, this oat muffins recipe is nothing like you’ve ever tasted. With a crunchy top and moist bottom, this muffin recipe would surely be a staple in your kitchen.
The idea for this recipe came at a time when I was trying to incorporate more gluten-free options in my diet. At that time, I was still a transitioning vegan. And in order not to become a junk food vegan, I decided to focus more on healthy eating.
Although I didn’t remain on my gluten free journey for too long, this oat muffins recipe still remains a favorite of mine. I love that it’s super quick and easy to make. Plus, most of the ingredients never run out in my kitchen.
If you happen to be an oat fan, or a gluten free fan (if that’s a thing), then I would suggest giving this oat muffins recipe a try!
Key Ingredients For Oat Muffins:
Unlike most oat muffins recipe, this calls for some ingredients that you normally wouldn’t expect to add in your muffins. But I promise, it gives this recipe a nice flavor.
- Oat flour: It won’t be called oat muffins without oat flour. Thus for this recipe you would be needing some food processed quaker oats and some fine oat flour. We would be dividing the portions equally in a 50:50 ratio.
- Butter: You need your butter to be melted. Feel free to use plant butter if you are vegan.
- Sugar: For some extra sweetness.
- Strawberry extract: To give it a nice strawberry flavor.
- Strawberry syrup: Oats tend to overpower the flavor of other ingredients. Thus, to intensify the strawberry flavor, I would suggest adding strawberry syrup.
- Egg: This serves as a binder for the batter. Feel free to use flax-egg if you are vegan.
- Almond milk: For some more flavor.
- Baking powder & baking soda: To help in the rising of the batter.
Blending the Quaker Oats
Simply toss your Quaker Oats into a food processor and process until slightly fine. DO NOT over-process your oats. And avoid using a high powered food processor with sharp blades. You want the oats to look chunky and not too fine.
To finish preparing this recipe, all you need to do is combine your wet ingredients with your dry ingredients. Then scoop the batter into a cupcake pan, lined with cup cake cases, and bake for 30 mins at 360°F. It is literally that simple.
I couldn’t help myself once this came out of the oven. Honestly, I didn’t have the patience to let it cool. I just hopped right in and started munching it, because the aroma was very tempting.
However, don’t be like me. Do let your muffins cool down before serving. I promise it tastes really good once you let it cool.
How To Store Oat Muffins
Proper storage of your oat muffins is crucial to preserve their freshness, flavor, and texture.
For short-term storage, place them in an airtight container or a resealable plastic bag, using parchment paper between layers to prevent sticking, and store in a cool, dry place where they’ll last for 1 to 2 days.
If you prefer refrigeration, the same type of container can be used, and your muffins should stay fresh for about a week, though they may lose some moisture over time; reheating them briefly can restore texture and warmth.
For extended storage, freezing is the best option. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a heavy-duty freezer bag or airtight container. Label with the date, as they will maintain good quality for 2 to 3 months in the freezer, though they’ll still be safe to eat after that period. To defrost, let them thaw at room temperature for a few hours or warm them in the oven or microwave for a freshly-baked taste.
Let me know in the comments if you give this recipe a try.
Related Post: Vegan Fudgy Chocolate Brownies
Oat Muffins Recipe
- 1 cup sugar
- ½ cup butter - melted
- 1 egg - large
- 1 cup Quaker Oats - Processed in a blender or food processor and not too fine.
- 1 cup oat flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ cup almond milk
- 1 tsp vanilla extract - or strawberry extract
- 1 tbsp strawberry syrup
- Preheat your oven to 360 °F
- To a small bowl whisk together your melted butter and sugar.
- Add in your eggs, almond milk, strawberry extract and strawberry syrup. Combine together.
- To a separate bowl, combine your blended Quaker Oats, oat flour, baking powder and baking soda.
- Pour your dry ingredients into your wet ingredients and combine until you achieve a smooth batter.
- Line your cupcake pan with cupcake cases
- Scoop the batter into the casing and Top with some Quaker Oats (unblended).
- Bake for 30-35mins or until a tookpick comes out clean.
- Allow the muffins to cool and serve!