3-Ingredient Oat Muffins (Vegan, Gluten-free, Oil-free)

3-ingredient oat muffins made from oats, raw cashews and baking powder! Soft, tender, and versatile, they are incredibly straightforward to make, as well as vegan, gluten-free and oil-free.

If you have ever wanted a truly minimal muffin recipe—one you can memorize, adapt, and rely on—these 3-ingredient oat muffins are it.

Made with just oats, cashews, and baking powder, they bake up soft, lightly tender, with a toasted oats flavor. No oil. No eggs. No dairy. Just plain pantry ingredients blended into a smooth batter and baked into something far greater than the sum of its parts.

Even better, this recipe is endlessly adaptable. You can keep it neutral, lean savory, or turn the muffins into a lightly sweet breakfast or snack—using whatever you have on hand!

Why You’ll Love these 3-Ingredient Oat Muffins

• Made with just3 core ingredients
• Oil-free and gluten-free
• Vegan(egg-free and dairy-free)
• Plant-based protein from oats and nuts
• Naturallyversatile—sweet or savory
• Blender-friendly and straightforward to make
• Minimal prep, no complicated steps
• No bananas
• No added sugar
• Great for kids

Ingredients for the Oat Muffins

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

The three plain ingredients required for the recipe (beyond water and optional salt) are

1. Rolled oats
2. Raw or roasted cashews (see ingredient notes, below, for alternatives, including nut-free options)
3. Baking powder (certified gluten-free, as needed; not to be confused with baking soda)

You will also need water, to blend the muffin batter. I use certified tap water. I like to add a small amount of salt to the recipe, to bring out the flavor. I provide a specific amount, but it can be adjusted or omitted, as desired.

How to Make 3-Ingredient Vegan Oat Muffins

Note that the complete instructions are also in the recipe card below.

Step One: Preheat the Oven and Prepare Muffin Pan

Preheat the oven to 375F (190C). Line all 12 cups of a standard sizemuffin tinwith silicone muffin liners. Alternatively, spray muffin cups nonstick cooking spray to prevent sticking. (Do not use paper muffin cup liners. The muffins will stick).

Step Two: Blend the Batter

In a blender, process the cashews and water until smooth. Add the oats and process until blended. The oats do not need to be entirely smooth; I recommend leaving a small amount of texture (see photo below). Add the baking powder. Blend for 5 seconds to combine.

Step Three: Portion the Batter

Divide the batter evenly between the prepared muffin cups. The batter will be close to the edge of each cup.

Step Four: Bake the Muffins

Bake in a preheated 375F oven for 17 to 20 minutes until risen and a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.

The muffins produce lovely peaks but are relatively pale in color.

Texture & Flavor

This oat muffins have a soft, tender crumb, with a touch of chewiness from the oats. When left plain, the neutral taste is wonderful with all kinds of spreads (sweet or savory) at breakfast, for snacks, or with a cup of tea or coffee. They are great alongside soups, salads and main dishes for lunch or dinner, or for dessert when spread withdate caramel.

The muffins aren’t crumbly, so they are good travelers in a brown paper bag or lunch box.

Storage for the 3-Ingredient Oat Muffins

Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Expert Tips for the Reliable 3-Ingredient Oat Muffins

• Measure carefully.For reliable results, weigh ingredients (toggle to metric for weights in grams). If using dry measuring cups, lightly spoon the oats, and then level the tops with a flat edge.
• Leave some texture to the oats.Blend the batter until the oats are almost, but not entirely smooth.
• Use silicone muffin liners or spray muffin tin cups.Avoid using paper or foil muffin cups liners. The muffins will stick. The muffins release easily if you use silicone liners or spray the cups with nonstick spray.
• Check for doneness.Check the muffins for doneness aby inserting a toothpick in the center of a muffin at the earliest given time. It should come out clean. Otherwise, continue baking.

Ingredient Substitutions

• Can I use a oat flour instead of rolled oats?Yes. Use an equal weight (300 grams) of oat flour as rolled oats, not volume. Instead of 3 cups of rolled oats (300 grams), use 2 1/2 cups of oat flour (300 grams).
• Can I use something other than cashews?Yes. Other nuts, such as walnuts, pecans or peanuts, or seeds, such as shelled sunflower seeds, green pumpkin seeds (pepitas) or hemp hearts, can be used in place of the cashews. Use either raw, or roasted nuts or seeds. Note that, while sunflower seeds work, they will turn the muffins green (It is a natural chemical reaction to the baking powder, and safe to eat). I do not recommend chia seeds as an alternative for the cashews.
• Can I use nut butter or seed butter in place of the cashews?Yes! Swap the cashews for an equal weight (3 ounces) of almond butter, peanut butter, sunflower seed butter, cashew butter, or the nut or seed butter you prefer.
• Can I omit the baking powder?No. The muffins need baking powder to rise (it is a leavening agent). The muffins will not rise without it.

Frequently Asked Question (FAQ)

• Are oats good for gluten-free baking?Yes! Oats are naturally gluten-free. However, look for oats that are labeledcertified gluten-freeto avoid oats that may have been exposed to gluten in the growing and/or processing processes.
• Can I make these into bigger muffins?No. For reliable results, do not overfill the muffin cups or use a jumbo muffin tin.
• Can I make these into mini muffins?Yes. Divide the batter between 24 mini muffin cups. Bake for 10 to 12 minutes.
• Can I make these muffins into a loaf?No, this recipe needs to be baked in muffin cups. It does not work as a loaf (I have tried, several times). The loaf does not rise properly, creating a dense, gummy loaf.
• What kind of oats should I use in the recipe?Use any variety of rolled oats, such as old-fashioned oats or quick cooking oats. I do not recommend steel cut oats, they are too hard.
• Can I use a food processor?I do not recommend it unless it is powerful enough to process the cashews (or other nuts/seeds) into a completely smooth liquid.

Flavor Variations

You can add sweet or savory flavors to these oatmeal muffins, for all kinds of satisfying options.Do note:I do not recommend adding stir-ins, such as chopped fresh fruit, blueberries, raspberries, strawberries, nuts, seeds or chocolate chips. This is a loose batter, and such additions will sink.

For Sweet Muffins

• Sweeteners. Add 3 to 5 tablespoons of coconut sugar, maple syrup, agave, date sugar, or (if not vegan) honey. If using a liquid sweetener, reduce the water by the same amount of added liquid sweetener.
• Warm Spices. Add 1 to 1-1/2 teaspoons of ground cinnamon, cardamom, pumpkin pie spice, allspice ground ginger, or 1/2 teaspoon nutmeg to the batter.
• Extracts & Zests:Add up to 2 teaspoons of vanilla extract or up to 1 1/2 teaspoons of almond extract, lemon extract or orange extract. Or add up to 1 tablespoon finely grated lemon zest or orange zest to the batter.
• Banana:Replace 1 1/2 cups of the water with puree made from very ripe bananas (use overripe bananas, very mushy and sweet).

For Savory Muffins

• Cheese-y Muffins:Add 3 to 5 tablespoons of nutritional yeast to the batter.
• Savory Spices. Add 1 to 1 1/2 teaspoons of ground cumin, curry powder, mild chili powder, smoked paprika, onion powder or garlic powder to the batter.
• Fresh Herbs or Dried Herbs:Add up to 2 teaspoons of dried herbs or 1 1/2 tablespoons of chopped fresh herbs to the batter, such as rosemary, basil, herbes de Provence, Italian seasoning.

Happy baking, everyone! Leave a comment if you give these a try, or tag me on social media, including Pinterest, Facebook, or Instagram.

More Oat Recipes to Love:

• Oat and Coconut Flour Scones {5 ingredients, Vegan, GF}
• 3-Ingredient Vegan Oat Pancakes {Gluten-Free, Oil-Free}
• Nourishing Chocolate Banana Oat Cookies {vegan, oil-free, GF}
• Nourishing Oat Blender Muffins {vegan, gluten-free, oil-free}
• 3-Ingredient Vegan Oat Muffins {gluten-free, oil-free, sugar-free}