You’ll enjoy these tender, maple-infused oatmeal muffins, which are not only vegan but gluten-free as well!  The regular-size muffins make a quick breakfast, or you can make them mini-sized for a sweet, healthy little treat. Â
If you have no qualms with gluten, I have instructions for making them with regular flour, which yields a fluffier muffin. Keep in mind that oat flour may not offer the texture of regular flour in baked goods, but provides extra fiber and nutrition!Â
Mapley Oatmeal Muffins- Regular or Mini
These tender oatmeal muffins are gluten-free and have just the right amount of sweetness thanks to maple syrup and pops of dried fruit throughout. You can make them regular size or in mini-form for a quick breakfast or a healthy little treat.
Servings 12
Ingredients
- 1 cup Rolled Oats, old fashioned
- 2/3 cup Boiling water
- 1/2 cup Applesauce, unsweetened
- 1/2 cup Maple syrup
- 1/2 cup Oil, canola or grapeseed (neutral oil)
- 1 tsp Vanilla extract
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 1/2 tsp Cinnamon, ground
- 1/4 tsp Nutmeg, ground
- 2 cups Oat flour (ground oats into flour) See Notes
- 1 cup Dried fruit (see notes)
Instructions
- Preheat oven to 375 degrees F
- Place the oats in a large bowl and pour in the boiling water. Stir to combine, and cover the bowl with a plate or lid large enough to trap the moisture. Let rest for 15 minutes.
- Meanwhile, spray a 12-cup muffin tray with oil, or use baking cups to line. For mini-muffins, use a 24 cup mini muffin tray and prepare the same way.
- After the oats have hydrated, add the applesauce, maple syrup, oil and vanilla and whisk to thoroughly combine. Whisk in the baking powder, baking soda, salt, cinnamon and nutmeg until combined.
- Using a flexible spatula, gently fold in the oat flour, scraping the bottom and sides of the bowl as you mix. Add the dried fruit and stir a few more times until evenly distributed.
- Spoon the batter into the prepared muffin pan and bake: 18 to 20 minutes for regular-sized muffins; 9-11 minutes for mini muffins. Bake until the muffins are golden brown and a toothpick inserted in the center of one of the muffins comes out clean. Let cool on a wire rack in the pan for 5 minutes, then gently run a butter knife or offset spatula around the muffins to loosen, if needed, and turn them out onto the rack. Serve warm or at room temperature.
Notes
Dried Fruit:Â Cranberries, cherries, blueberries or chopped apricots.
Oat Flour:Â Grind old-fashioned rolled oats in food processor into a fine flour.Â
Regular Flour: If you don't care about gluten and/or would like a fluffier muffin, sub in unbleached flour for the oat flour and add in 1 tbsp cornstarch with the dry ingredients. Â
The oatmeal muffins were delicious! I made them w/tart cherries !