Vegan Oat Bran Muffins (Oil-Free)

These vegan oat bran muffins are moist, hearty, and full of satisfying oat flavor. Made with both oat bran and oat flour, they are naturally gluten-free and oil-free, with a tender crumb and pleasantly nubby texture that makes them reliable for breakfast, snacks, or meal prep.

It is high time for muffins to make a comeback.

Not the greasy, oversized, sugar-laden muffins stacked beside convenience-store registers or tucked into buffet baskets. I mean kitchen-made muffins, warm from the oven, filled with wholesome ingredients, and straightforward to customize to suit your tastes.

A good muffin is inexpensive, comforting, portable, and genuinely satisfying. It can make breakfast feel special without requiring much time or effort, which is why muffins deserve a place among the very reliable grab-and-go breakfasts.

For these vegan oat bran muffins, the place to begin is that often-overlooked box or bag of oat bran at the back of the pantry.

Oat bran had its moment in the 1980s, but it deserves far more attention in contemporary baking. It adds fiber, certainly, but that is only part of its appeal. Oat bran also gives muffins a pleasantly nubby texture, a mild nutty flavor, and a hearty quality that makes them especially satisfying.

Combined with oat flour, it creates muffins that are moist, tender, and substantial without feeling heavy. These are plain, wholesome muffins made for real mornings: vegan, gluten-free, oil-free, and very much worth bringing back.

Why You’ll Love These Vegan Oat Bran Muffins

• Moist, hearty, and satisfying.Oat bran, oat flour, and applesauce give the muffins a tender crumb with plenty of wholesome oat texture.
• Quick and straightforward to make.The plain batter comes together with everyday ingredients and no complicated steps.
• Naturally oil-free.Unsweetened applesauce keeps the muffins moist without added oil (e.g., no olive oil, or coconut oil).
• High in fiber.Each muffin provides 3.8 grams of fiber, making it a satisfying choice for breakfast or snacks.
• Light but substantial.Each muffin has just 110 calories, yet the oats and flaxseed help make it filling.
• Great for busy mornings.These muffins are portable, meal-prep friendly, and straightforward to tuck into a lunchbox or take on the go.
• Allergy-friendly.They are vegan, egg-free, dairy-free, gluten-free (e.g., no wheat), oil-free and nut-free.

Ingredients for Vegan Oat Bran 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.

• Oat bran:Gives the muffins their pleasantly nubby texture, mild nutty flavor, and hearty character. Use certified gluten-free oat bran when needed.
• Rolled oats:The oats are used to make oat flour, which gives the muffins structure while keeping them tender. Use certified gluten-free rolled oats when needed. See my notes for using ready-to-use oat flour instead.
• Coconut sugar:Adds gentle sweetness and a subtle caramel-like flavor.
• Flaxseed meal:Helps bind the egg-free batter while adding extra fiber and a light nutty taste.
• Unsweetened applesauce:Provides moisture and tenderness without the need for oil.
• Vanilla extract:Rounds out the oat and cinnamon flavors with a little warmth.
• Baking powder and baking soda:Work together to help the muffins rise and create a lighter texture.
• Ground cinnamon:Adds cozy flavor that pairs especially well with the oats and applesauce.
• Salt:Optional, but a small amount helps balance the sweetness and enhance the other flavors.
• Water:Brings the batter together and allows the oat bran and flaxseed meal to hydrate. Regular or filtered tap water both work well.

What is Oat Bran?

Oat bran is the outer layer of the oat groat (the whole oat grain), which sits just beneath the inedible hull. While oat groats, as well as the regular rolled oats most of us use on a regular basis, naturally contain bran, oat bran is also sold separately as its own product.

Oat bran is delectable as a hot cereal, it is fantastic as part of hearty, nourishing muffins.

Step By Step Instructions

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

• Preheat oven to 350F (180 C). Line a 12-cup standardmuffin tinwith silicone liners, paper liners or foil liners. (optional: Lightly spritz the insides of the liners with nonstickcooking spray.)
• In alarge bowl, combine the following dry ingredients (oat bran,coconut sugar,flaxseed meal) with the wet ingredients (water, applesauce and vanilla). Let soak for 10 minutes.
• Meanwhile, in afood processor, process the oats into a fine flour. Add thebaking powder,baking soda, cinnamon and salt; pulse once or twice to combine (or combine in a separate bowl).
• Add the oat flour mixture to the oat bran mixture, stirring until completely blended. Divide the batter evenly into prepared cups.
• Bake in the preheated oven for 20 to 25 minutes until golden brown, the center is firm to the touch, and a toothpick inserted near the center comes out clean.
• Cool 5 minutes in pan on a wire rack, then remove muffins to rack and cool completely.

Storage for the Vegan Oat Bran Muffins

Store the cooled whole grain oat muffins in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week, or the freezer for up to 6 months.

Ingredient Substitutions

• Rolled oats:Skip grinding the rolled oats and use ready-made oat flour instead. Use the same weight,100 grams, which is equal to approximately3/4 cup plus 1 1/2 tablespoons oat flour.
• Unsweetened applesauce:Replace it with an equal amount of mashed very ripe banana. The muffins will have a light banana flavor and may be slightly sweeter.
• Coconut sugar:Use an equal amount of dark brown sugar, light brown sugar, date sugar, granulated sugar, or your preferred granulated sweetener. You can also use an equal amount of maple syrup, date syrup, agave nectar, cooking molasses, or honey (if not following a vegan diet); decrease the water in the recipe by1 tablespoonto account for the added liquid.
• Ground cinnamon:Replace it with another sweet spice, such as allspice, cardamom, ground ginger, or pumpkin pie spice. Adjust the amount to suit your taste.
• Flaxseed meal:Use an equal amount of finely ground chia seeds. The texture may be slightly different, but they will provide similar binding power.
• Vanilla extract:Replace it with1/2 teaspoon almond extractor1 teaspoon finely grated lemon or orange zest.

Happy baking!

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• Vegan Gluten-Free Banana Oat Muffins
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