Vegan Oat Flour Muffins

Introduction

In honor of oats, the grain of the month in this series on Whole Grains 101, I am sharing with you a simple, flexible muffin recipe made entirely with oat groat flour (vs a gluten free flour blend).

This recipe is a veganized version of the one found in The New Book of Whole Grains by Marlene Anne Bumgarner.

These wholesome muffins are great for an on the go breakfast, as part of a light meal or for an afternoon snack.

Ingredients Discussion

What I love about this recipe is that you are likely to have most ingredients already on hand in your pantry and it is easily adaptable to any sweet or savory variation of your choice.

Flour Made from Oat Groats

This recipe uses oat flour home milled from whole oat groats.

Store bought oat flour can also be used.

You could also transform regular steel cut oats or Scottish oats into oat flour and they will work for this recipe.

Because oat groats are softer than many other whole grains, it is quite easy to mill them into flour using a high speed blender, food processor or grain mill.

If milling oat groats with a high speed blender, make sure to sift your oat flour to leave out coarser, partially milled groats.

Many recipes found on the web call for oat flour made from rolled oats.

While flour made from rolled oats can be used here, it will yield a lighter, more delicate muffin.

Instant oats are not recommended, however, because they are too powder fine and lack sufficient structure.

For a more in depth discussion on oat flour, ways to make it and where to buy it, please see this post.

Raisins

This recipe calls for soaking raisins in hot water for 10 minutes.

If you plan ahead, raisins can also be soaked in water overnight.

You do want to drain the raisins well prior to adding to batter so that the batter mix does not become too liquid.

Soaked raisins add moisture to the muffins and most importantly, do not take any moisture away from the batter.

Add Ins Substitutions

I tested this recipe out with raisins which give the muffins extra sweetness.

You can substitute the raisins with an equivalent volume of chocolate chips, chopped fruits, nuts or even chopped vegetables depending on whether you prefer a sweet or savory option.

Of course, if you choose a savory option, you will want to also substitute the cinnamon and vanilla for a savory spice combination of your choice.

Salt

Salt brings out the sweetness in the oat flour.

I used finely ground Himalayan sea salt which dissolves more easily than coarse salt but any finely ground salt will work.

Keep in mind that if the nut butter you are using is salted you can reduce by half the amount of added salt.

Ground flax

Ground flax seeds gel when hydrated, thus helping to bind the batter.

Flax is also a rich source of omega 3 which is important for heart health.

Chia seeds can be also be used as a substitute.

Sweeteners

Just one tablespoon of maple syrup is used in this recipe which makes for a mildly sweet healthy muffin.

The ripe banana and raisins also contribute natural sweetness.

You can substitute with an alternate sweetener of your choice such as homemade date paste or agave nectar.

Nut Butters

This recipe does not have any refined oil but it does include some nut butter for healthy fat and protein.

Any creamy, mild nut butter will work.

I tested this recipe both with creamy almond butter and creamy peanut butter and both were delicious.

Remember to have the nut butter at room temperature for ease of mixing.

Banana

The mashed banana helps to bind the batter and give it structure.

A ripe banana is best to use in this recipe because it will add more sweetness.

Alternatively, you can microwave a less ripe banana, covered, for 30 seconds as cooking intensifies its sweetness.

Vinegar

Apple Cider Vinegar is used here but any mild flavored vinegar such as white vinegar can be used as well.

A citrus juice such as lemon or orange juice can also be used.

Plant Milk

I tested this recipe with unsweetened soy milk which is high in protein and also contains healthy fats.

You could use a sweetened plant milk if you prefer but then your muffin will likely be closer to a cupcake and have a higher glycemic index.

Conclusion

It has been quite a bit of fun to fine tune and taste test these muffins.

I hope that you enjoy this pantry friendly recipe and that it becomes a useful addition to your collection.

Wishing you a grainlicious experience!