Oat and almond muffins
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Healthy Oat and Almond Muffins

These simple gluten free and vegan healthy oat and almond muffins are made from natural ingredients and have no added artificial sugar. Perfect for any snack.

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 for oat and almond muffins

Ingredients List:

  • 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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Making the Healthy Muffins

Making these muffins is so easy that you can whip them up in less than 25 mins. We start off by adding the raw almonds into a food processor. Blend them into a rough powder and then add the 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.

Once the almonds are rough chopped (almost powder form, but you can still see a few tiny pieces of almond), add the oats to the blender and pulse a couple of times to allow the oats to break up a bit and mix in with the almonds.

Mix the maple syrup, vegetable oil, and non-dairy milk of choice in a bowl. Pour in the almond and oat mix into the bowl and mix together. Add the salt and unsweetened coconut to the bowl and mix to form a muffin mix.

Almond muffins ready to bake

Line a muffin tray with muffin liners and pour the muffin mix into the liners. Top each one of the muffins with a raw almond.

Baking the Healthy Snack

Preheat the oven to 350 degrees and bake your healthy oat and almond muffins for 10-12 minutes. The baking time always depends on individual ovens. Insert a toothpick and remove. If the toothpick comes out clean, your muffins are ready to be removed from the oven.

Baked oat and almond muffins

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

Oat and almond muffins

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.

Oat and almond muffins

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Healthy Almond & Oat Muffins

Course: SnackCuisine: CanadianDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Baking time

12

minutes
Calories

140

kcal
Total time

22

minutes

These simple gluten free and vegan healthy oat and almond muffins are made from natural ingredients and have no added artificial sugar. Perfect for any snack.

Ingredients

  • 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

Directions

  • Preheat the oven to 350 degrees F.
  • Blend the almonds in a food processor to a rough powder. You should still be able to see some small pieces of almond.
  • Add the rolled oats to the processor and pulse a few times – just to break up the oats slightly and to mix them in with the almonds.
  • In a large mixing bowl, add the maple syrup, oil, and the non-dairy milk of choice. Mix together and toss in the oat and almond mix.
  • Add the coconut and salt and mix everything together to form a muffin batter.
  • Line a muffin tray with liners and pour the muffin mix into them.
  • Bake the muffins for 10-12 mins – dip a toothpick into the muffin and if comes out clean, the muffins are ready.
  • Enjoy them with a cup of coffee or tea. Save in an air tight container for up to a week in the fridge.

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2 Comments

  1. Anuradha Khoda says:

    My review is rather overdue.

    I tried these muffins the very same day that I received the recipe. And needless to say, whoever tried them, wanted the recipe!

    I even tried another lot soon after where I added a bit of sweet potato flour. Another twist to the original recipe!

    Anu

    1. Hello Anu,

      I am so glad that you liked the muffins. Thank you for the suggestion. I will give it a try as well 🙂

      Deepti