Healthy Oat and Almond Muffins

I love making muffins. My son loves making them with me and these healthy oat and almond muffins are some of his favorites. They are so easy to put together and are ready in no time. They are great for a vegan or gluten free breakfast or an afternoon snack.

The Ingredients for Oat and Almond Muffins

These simple whole ingredients will have you licking your fingers and wanting more.

Ingredients List for Oat and Almond Muffins:

• 1 1/4 cup raw almonds + 12 almonds for topping
• 1 cup rolled oats (not instant)
• 1/4 cup real maple syrup
• 1/3 cup vegetable oil
• 1/2 cup non-dairy milk
• 1/4 cup unsweetened coconut
• pinch of salt

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The Almonds and Oats

Making these muffins is so easy that you can whip them up in less than 25 mins.

• Start off by adding 1 and 1/4 cups of raw almonds into a food processor.
• Blend them into a rough powder and then add 1 cup of rolled oats. We need to be sure to use rolled oats and not the fast cook or 1 min cook oats. The idea is to get a hearty muffin.
• Pulse a couple of times to allow the oats to break up a bit and mix in with the almonds.

The Wet Ingredients

Now that the almonds and oats are blended, we can add the wet ingredients to them.

• Mix 1/4 cup of real maple syrup
• 1/3 cup of vegetable oil,
• and 1/2 cup of non-dairy milk of choice into a large mixing bowl.
• Pour the almond and oat mixture into the bowl and mix together.
• Add the 1/4 cup of unsweetened coconut and a pinch of salt to the bowl and mix to form a muffin mix.

Baking the Healthy Snack

Let’s bake these delicious and healthy muffins.

• Preheat the oven to 350 degrees
• Line a muffin tray with 12 muffin liners and pour the muffin mix into the liners. Top each one of the muffins with a raw almond.
• Bake your healthy oat and almond muffins for 10-12 minutes. The baking time always depends on individual ovens.
• Insert a toothpick and remove it. If the toothpick comes out clean, your muffins are ready to be removed from the oven.

Let them cool for a few minutes in the muffin tray. Once cooled you can remove them from the muffin tray and allow them to cool completely on a cookie rack.

Storing the Vegan and Gluten Free Muffins

I generally tend to make a double batch of these and keep them in the fridge. They can be stored in an air tight container for up to 1 week in the fridge.

Tried and Liked the Recipe?

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