Oat Muffins (Gluten-Free & Vegan)

Soft, healthy, and easy gluten-free vegan oat muffins for the whole family!

Just one bowl and 5 basic ingredients to make delicious, soft, and wholesome oat muffins. Naturally sweet, gluten-free, vegan, and packed with fiber and plant-based protein. Perfect for little ones and adults—any time of day!

Why you’ll love them:

Oats

• High in fiber: supports digestion and helps you feel full longer

• Rich in essential vitamins and minerals

• Look for certified gluten-free oats if needed

Banana

• A natural prebiotic that supports gut health

• Full of vitamins, minerals, and antioxidants

Flax & Chia Seeds

• Gluten-free and rich in omega-3s, minerals, and fiber

• Promote satiety and support healthy digestion

Oat Muffins (Gluten-Free & Vegan)

Ingredients (makes about 10 muffins)

Base:

• 250 g small rolled oats (certified gluten-free if needed)

• 300 g mashed ripe banana or unsweetened fruit compote

• 350 ml plant-based milk (soy, oat, almond, rice…)

• 4 tbsp ground flaxseeds and/or chia seeds

• 1 tsp baking powder

  
  

Optional Add-ins:

• 2 tbsp nut or seed butter (e.g. almond, peanut)

• Fresh or frozen fruits (blueberries, apples, raspberries…)

• Chocolate chips, shredded coconut, chopped nuts

Instructions

1. Preheat oven to 180°C / 350°F.

2. In a bowl, mix the plant milk with the flax and/or chia seeds. Let sit for 5 minutes.

3. In another bowl, mash the bananas. Add oats and baking powder. Mix.

4. Pour in the liquid mixture and combine everything well.

5. Add your chosen extras and mix again.

6. Scoop the batter into muffin tins.

7. Bake for 25 minutes at 180°C / 350°F.

Let cool before removing from the molds. Store in the fridge.

Tip: Reheat for 20–30 seconds in the microwave for extra softness before eating.

Storage: These muffins freeze really well!Let them thaw at room temperature or warm them in the microwave for 30–40 seconds before serving.