Gluten-Free Low-Fat Vegan Oatmeal Muffins Recipe

Updated March 25, 2025

Without eggs, these muffins only rise a little in the oven. In spite of this, the finished texture is tender and not heavy.

Notes: These muffins use dairy-free milk. Use whichever milk replacement (soy, almond, rice) fits your diet. If you aren't vegan or dairy-free, regular milk works well. When selecting oatmeal for the recipe, be sure to purchase gluten-free oats. I used Bob's Red Mill.

Recipe Details

Gluten-Free Low-Fat Vegan Oatmeal Muffins Recipe

Prep 5 mins

Cook 35 mins

Active 30 mins

Cooling Time 15 mins

Total 55 mins

Makes 16 muffins

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Ingredients

1 cup (8 ounces) water
1/2 cup (1.75 ounces) gluten-free rolled oats
1 cup (about 5 ounces) brown rice flour
3/4 cup (about 5 ounces) packed dark brown sugar
1/2 cup (about 2.5 ounces) sorghum flour
1/4 cup (about 1 ounce) ground flax meal
1/4 cup (about 1 ounce) tapioca starch
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup dairy-free milk
1/2 cup (4 ounces) unsweetened applesauce
2 tablespoons vegetable oil
1 teaspoon vanilla extract

Directions

In small saucepan, bring water to boil over high heat. Add oats. Reduce heat to low and cover. Cook until oatmeal is thick and tender, about ten minutes. Remove from heat and allow to cool.
Adjust oven rack to center position and preheat oven to 400°F. Line 16 muffin cups with paper liners or grease with non-stick cooking spay. In medium bowl, whisk together brown rice flour, dark brown sugar, sorghum flour, ground flax meal, tapioca starch, baking powder, cinnamon, salt, and nutmeg. Add cooked oatmeal, dairy-free milk, applesauce, vegetable oil, and vanilla extract. Whisk until batter forms. Spoon batter into prepared muffin cups, about 2/3 full. Bake until golden brown. A cake tester inserted into the center of a muffin should come out clean, about 20 minutes.
Allow muffins to cool in pan for three minutes. Turn muffins out onto a wire rack to finish cooling. Store muffins on the counter, covered, for up to three days. Cooled muffins freeze well for up to six weeks.

Special equipment

muffin pan

Nutrition Facts (per serving)
2157	Calories
53g	Fat
397g	Carbs
35g	Protein

Nutrition Facts
Amount per serving
Calories	2157
% Daily Value*
Total Fat 53g	67%
Saturated Fat 7g	36%
Cholesterol 15mg	5%
Sodium 2684mg	117%
Total Carbohydrate 397g	144%
Dietary Fiber 27g	96%
Total Sugars 162g
Protein 35g
Vitamin C 25mg	126%
Calcium 1316mg	101%
Iron 12mg	68%
Potassium 1604mg	34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.