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Easy Vegan Oatmeal Muffins

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These easy vegan oatmeal muffins are everything you could want from an oatmeal muffin. They have great texture, are perfectly sweet, and have simple ingredients. Plus, they are oil-free.

Easy Vegan Oatmeal Muffins

These muffins are like having a delicious bowl of brown sugar and maple oatmeal but in a portable form.

One afternoon, I made these up on a whim, and I am SO glad I did.


That night we had our basement flood, the power go out, a fence blowdown, and my husband had to work essentially nonstop. 

And without these muffins, we would have had nothing to eat for breakfast.

They started our morning nice and sweet and ready to work on the disasters listed above.

But back to the muffins.

These vegan oatmeal muffins are oil-free, which I love!

I put maple extract in these, and it is amazing! 

It makes them taste maple-y (I don't think that's an actual word) and delicious!

I haven't tried these with quick oats, and I'm not sure how different it would be. But, my old fashion oats worked great.

These aren't tender muffins; they are more hearty muffins.

Because these muffins are lower in fat than most muffins the first day of making them, they tend to stick to the cupcake liner, but they came off just fine the next day.

That didn't stop me from eating the stuff that got stuck off the side of the muffin paper.

I love that this recipe doesn't require flax eggs or mashed banana; it doesn't need any egg replacer.

I haven't talked about kid-friendly snacks in a while. But this is a great afternoon snack or quick on-the-go breakfast.

Vegan Oatmeal Muffins piled on eachother on a wood plate.

Vegan Oatmeal Muffins Recipe Q&A

Can I sub out the coconut milk?

If you don't care about oil-free, you are welcome to add oil in place of coconut milk.

I haven't tried it, but I am confident it will work just fine.

You can use melted coconut oil, vegetable oil, or canola oil; whatever oil it is, make sure it's a neutral oil which means it has very little flavor ( not olive oil or avocado oil).

Can you use vanilla extract instead of maple extract?

I am sure vanilla extract would work also, but if you have maple or want to buy some, you definitely should!

Can I make these gluten-free, vegan oatmeal muffins?

Yes, you can use all-purpose gluten-free flour in a 1:1 ratio, and make sure you use gluten-free oats to make these gluten-free.

Can I use whole wheat flour instead of all-purpose flour?

Yes, they will be denser, but you can use that instead of white flour. I would do half oat flour and half whole wheat.

If you don't have oat flour, just make some.

You need either a blender or a food processor to make oat flour. Just grind the oats until they are flour consistency.

Can I use quick-cooking oats?

I prefer rolled oats; it gives it a heartier texture, I am sure quick-cooking oats will work, but I've never tried it.

Can I use all pure maple syrup and not the brown sugar?

The liquid ratio would likely be off, and I really like the combination of maple syrup and brown sugar. 

It doesn't have a ton of brown sugar I would replace it with coconut sugar before the maple syrup.

Can I use steel cut oats?

No, I wouldn't use steel cuts in this recipe.

Vegan Oatmeal Muffins stacked and one open on a blue background.

What do you need for these Easy Vegan Oatmeal Muffins?

Check out the recipe card at the bottom of this post for the full recipe.

  • rolled oats, old fashioned
  • non-dairy milk (soy milk, almond milk, oat milk, whichever you prefer)
  • white vinegar or apple cider vinegar
  • coconut milk, canned
  • maple syrup
  • brown sugar
  • all purpose flour
  • baking powder
  • baking soda
  • cinnamon
  • salt
  • maple extract *You could use vanilla, but you will lose that maple flavor.

How do you make these oil free muffins?

Start by preheating your oven to 400 degrees.

Line a muffin pan with muffin liners, or grease the pan if you're not oil-free.

Take a liquid measuring cup and add the vegan milk and 1 TB vinegar, stir, and let sit.

Vegan Oatmeal Muffins precooked in a muffin tin.

Take a medium bowl, add all the dry ingredients, and stir until combined. 

Add your wet ingredients and stir until combined with a wooden spoon or spatula.

Fill your prepared muffin tin evenly. I use a large cookie scoop.

Bake for 15 minutes, let sit for a minute or two and then remove them carefully (they will still be hot) to a cooling rack or wire rack.

Easy Vegan Oatmeal Muffins piled above the head shot.

How do you serve these healthy muffins?

These are best served at room temperature, but you can heat them up if you prefer.

How do you store these vegan muffins?

Let them come to room temperature before storing in an airtight container on the counter for up to 3 days; after 3 days, store in the fridge for a total of 5 days.

I prefer them at room temperature over cold.

Can you freeze them?

Yes, let them come to room temperature and then place them in a freezer-safe bag for up to 4 months.

Let defrost on the counter before serving.

If you're looking for some additional vegan after-school snacks, check out one of these tasty recipes.

Or some additional vegan muffin recipes

Easy Vegan Oatmeal Muffins

Awesome Easy Vegan Oatmeal Muffins

These quick and easy vegan oatmeal muffins are the perfect quick breakfast or afternoon snack. Full of maple brown sugar flavor and oil-free.
4.88 from 8 votes
Print Pin Rate
Course: Breads/ Donuts/ Muffins
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12
Calories: 191kcal


  • 2 cups oats old fashioned
  • 1 ¼ cup vegan milk
  • 1 TB vinegar
  • cup coconut milk canned*
  • ¼ cup maple syrup
  • cup brown sugar
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon maple extract**


  • Start by preheating your oven to 400 degrees. Line a muffin pan with liners or grease the pan if you're not oil-free.
  • Take a liquid measuring cup and add the vegan milk and 1 TB vinegar, stir, and let sit.
  • Take a medium bowl and add all the dry ingredients; stir until combined.
  • Add your liquid ingredients and stir until combined.
  • Fill your prepared muffin tin evenly *I use a large cookie scoop.
  • Bake for 15 minutes, let sit for a minute or two and then remove them carefully (they will still be hot) to a cooling rack.


*If you prefer to not make them oil-free you can just use a neutral oil like canola or vegetable oil.
**You can use vanilla, but it won't have the same maple flavor.
***Because these are lower-fat muffins they do stick a bit to the muffin liners, but they still work and are tasty.
See blog post for recipe Q&A


Serving: 1g | Calories: 191kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Sodium: 235mg | Fiber: 2g | Sugar: 14g
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