Make a batch of vegan oat almond donut muffins that are nourishing, straightforward, and (you guessed it) taste like cake donuts! They are also gluten-free & oil-free.
Celebrate National Donut Day with Vegan Donut Muffins
In case you missed the announcement…tomorrow is National Donut Day!
I almost missed it, because… I never heard of it. That is, I never heard about it until a banner appeared in front of one of our local donut shops the other day. I almost missed that, too. However, my eagle-eyed 7-year-old spotted it, and announced it, as soon as we passed by.
I looked it up, and, sure enough,National Donut Dayis indeed a thing. It is celebrated the first Friday of June.
In light of my public service announcement, I had to make something donut inspired to mark the day. Introducing myOat Almond Donut Muffins!They are nourishing and straightforward to make, but will remind you of vanilla cake donuts. Yippee!
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- Straightforward to make (no frying!)
- Sweetened with maple syrup
Ingredients
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.
You might guess upon tasting one of these muffins that they are made with all-purpose wheat flour. In fact, they are made with rolled oats (ground into a fine flour in a food processor) and almond flour. Here is what you will need:
- rolled oats, (certified gluten-free, as needed) OR oat flour
- almond flour
- baking powder, (certified gluten-free, as needed)
- baking soda
- salt
- optional: ground nutmeg
- nondairy milk, (e.g., oat milk, soy milk, almond milk)
- maple syrup
- apple cider vinegar
- vanilla extract
- Optional: natural cane sugar (for sprinkling)
The fat from the almond flour allows you to bypass any added oil without any sacrifice of moistness or tender texture.
Maple syrup provides natural, mild sweetness plus flavor.
However, I could not resist adding a sprinkle of natural cane sugar. Note that this will require adding a small of oil, too, to get the sugar to adhere. First I spray the mini muffin pan cups with cooking spray and then sprinkle with a little bit of natural cane sugar before filling with the batter. Another light sprinkle goes on top of the batter before heading to the oven.
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat the oven to 350F (180C). Line 12 cups of a mini muffin pan with liners (silicone, paper or foil). An alternative option: lightly spray with cooking spray & with cane sugar.
- In a mini food processor process the oats into a fine flour. Transfer to a medium bowl and whisk in the almond flour, baking powder, baking soda, salt, and optional nutmeg.
- Add the milk, maple syrup, vinegar and vanilla to bowl; stir to combine into a thick batter.
- Divide batter evenly between prepared muffin cups. If desired, sprinkle tops with a bit more cane sugar.
- Bake in the preheated oven for 10 to 13 minutes until risen, golden brown at edges, and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.
- Cool in muffin tin for 5 minutes before running a knife around edges of each muffin and removing. Cool muffins completely on a cooling rack.
These donut mini muffins were a hit with my son, but also with me and my husband. They made me wonder whetherdonut dayshould become a monthly event at our house. I’m thinking YES. Cue the sprinkles and chocolate glaze!
Happy baking, everyone!
FAQ
- How should I store the donut muffins?Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 3 days, or the freezer for up to 3 months.
- I have pre-made oat flour. How much should I use?You will use the same weight, which is 100 grams. One cup of lightly spooned and leveled oat flour weighs 120 grams, so you will need 3/4 cup oat flour (90 grams) + about 4 teaspoons (10 grams).
Oat Almond Donut Muffins (Vegan, Oil-free, GF)
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Servings: 12 mini muffins
Ingredients
- Optional: natural cane sugar for sprinkling
- 1 cup rolled oats (certified gluten-free, as needed)
- 1/2 cup almond flour
- 1.25 teaspoons baking powder (certified gluten-free, as needed)
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon ground nutmeg
- 1/2 cup nondairy milk (e.g., oat milk, soy milk, almond milk)
- 1/3 cup maple syrup
- 1 tablespoon apple cider vinegar
- 1.5 teaspoons vanilla extract
Method
- Preheat the oven to 350F (180C). Line 12 cups of a mini muffin pan with liners (silicone, paper or foil). An alternative option: lightly spray with cooking spray & with cane sugar .
- In a mini food processor process the oats into a fine flour. Transfer to a medium bowl and whisk in the almond flour , baking powder , baking soda , salt, and optional nutmeg.
- Add the milk, maple syrup , vinegar and vanilla to bowl; stir to combine into a thick batter.
- Divide batter evenly between prepared muffin cups. If desired, sprinkle tops with a bit more cane sugar .
- Bake in the preheated oven for 10 to 13 minutes until risen, golden brown at edges, and a toothpick inserted near the center of the muffin comes out with only moist crumbs attached.
- Cool in muffin tin for 5 minutes before running a knife around edges of each muffin and removing. Cool muffins completely on a cooling rack .
Notes
Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 3 days, or the freezer for up to 3 months.
