Oil-Free Vegan Muffins and Baking Recipes for Back-To-School (nut-free) (2024)

4.75 from 4 votes

• 1 cup whole-wheat pastry flour or 1 cup + 3-4 tbsp spelt flour for wheat-free version
• 3/4 cup oat flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp freshly ground nutmeg
• 1/4 tsp sea salt
• 1 cup pureed overripe banana see note
• 1/3 cup pure maple syrup
• 1/2 cup plain non-dairy milk
• 1 tsp pure vanilla extract
• 3-4 tbsp non-dairy mini or regular chocolate chips optional

• Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine pureed banana, maple syrup, milk and vanilla. Add wet mixture to dry, and add in chocolate chips (if using), and stir through until just well combined (don’t overmix). Wipe a loaf pan lightly with oil (or use a silicone loaf pan). Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Makes 1 quick bread.

  

Gluten-Free Option: Replace all the flour with 2 full cups of certified gluten-free oat flour, or with 1 3/4 cups gluten-free flour blend (ex: Bob’s Red Mill) plus 1/2 cup and 2 tablespoons almond meal and 3/4 teaspoon xanthan gum.

Banana Note: Puree several medium-large overripe bananas in a blender or with an immersion blender and deep cup, then measure to get your 1 cup.

Kitchen Tip: To make muffins instead of a quick bread, pour mixture into a 12–cup muffin pan fitted with cupcake liners. Bake for 17–20 minutes, or until a toothpick inserted comes out clean. Remove, let cool for a few minutes in pan, and then transfer to a cooling rack to cool completely.

5 from 11 votes

• 1 cup rolled oats use certified gluten-free for that option
• 1 cup oat flour use certified gluten-free for that option
• 1/3 cup raisins or cranberries, or combination of both
• 1/4 cup unsweetened finely shredded coconut or hemp seeds
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp lemon or orange zest optional, but adds beautiful essence
• ¼ tsp sea salt
• few pinches freshly grated nutmeg optional, but adds extra flavor if not using zest
• 1/2 cup unsweetened applesauce see note for substitution
• 1/4 cup pure maple syrup see note
• 2-3 tbsp non-dairy chocolate chips optional if needing sugar-free

• Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated. Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-14 snackles!
  

5 from 11 votes

• 1 1/4 cups oat flour
• 3/4 cup spelt flour
• 1/3 cup unrefined sugar (light best for color, but any can be used)
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp lemon zest (amazing, don’t omit!)
• 2 tbsp non-dairy yogurt (vanilla or plain)
• 2 tbsp pure maple syrup or agave nectar
• 1 tbsp freshly squeezed lemon juice
• 1/2 cup + 3-4 tbsp plain non-dairy milk
• 1/4 cup applesauce
• 3/4 cup frozen or fresh blueberries (tossed in 1-2 tsp extra oat flour)

• Preheat oven to 375 degrees. In a large bowl, add flours, sugar, baking powder, baking soda (sift in the powder/soda), salt, and lemon zest. In another bowl, first combine the yogurt with the maple syrup/agave, lemon juice, and applesauce, stirring well, and then add in the milk and stir through until well combined. Add wet ingredients to the dry, and mix through until just well combined. Then, quickly but gently, fold in the blueberries. Pour mixture into lined muffin tins (filling 10-12). Bake for 20 – 23 minutes (longer for larger muffins, less time if entire 12 muffins are filled), or until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin). Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.

Notes:

• Add blueberries at the very last moment, to limit the ‘bleeding’ of the blueberries into the batter.
• Chocolate chips are wickedly good with blueberries try adding a few tablespoons to the batter.
• Makes 10-12 muffins.

5 from 11 votes

• 1 cup rolled oats
• 1 cup oat flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 – 1/2 teaspoon freshly grated nutmeg
• 1 cup pureed overripe banana roughly 2 large bananas; see note
• 1 teaspoons vanilla extract
• 3 tablespoons nondairy chocolate chips (optional can substitute dried fruit; see note

• Preheat oven to 350°F and line a baking sheet with parchment paper.

• In a mixing bowl, combine the oats, oat flour, baking powder, cinnamon, sea salt, and nutmeg.

• Stir through until well combined.

• Add the banana, vanilla extract, and chocolate chips (if using) to the dry mixture, and stir through until combined.

• Using a cookie scoop, place 2-tablespoon mounds of the batter onto the prepared baking sheet.

• Bake for 13–14 minutes, until just rm to the touch and a light golden on top.

• Remove from oven and let cool on pan for a minute, then transfer to a cooling rack.

Banana Note: Use an immersion blender and a deep cup to puree your bananas (this is easiest, but a blender or small food processor will also work). It produces a very liquefied mixture, not like what you can get through mashing.

Idea: Try adding raisins, chopped dates, or chopped dried banana in place of the chips.

Recipe reprinted from Plant-Powered Familiesby Dreena Burton.

5 from 11 votes

• 1/2 cup brown rice syrup
• 1/4 cup (packed) coconut butter see note for substitution
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1 cup rolled oats
• 1/4 cup oat flour
• 2 tbsp unsweetened shredded coconut optional
• 1 1/2 cups natural brown rice crisp cereal
• 3 tablespoons nondairy chocolate chips (optional)

• Line an 8” × 8” pan with parchment paper.In a medium saucepan over medium/medium-low heat, add the brown rice syrup, coconut butter, vanilla extract, sea salt, and cinnamon. Stir until well combined and the coconut butter has melted. Add the rolled oats, and stir through, allowing to cook for 2–3 minutes in the low heat. Add the oat flour and shredded coconut and stir through. Remove the pot from the stove. Then, quickly stir in the cereal, and transfer the mixture to the pan. Press the mixture evenly into the pan (using a nonstick spatula or piece of parchment paper to press the mixture without sticking). Wait just a minute or two, and then sprinkle on the chocolate chips (you can choose to cover whole bars, or just a portion), and press those into the base. Refrigerate until fully chilled (at least 1/2 hour), then cut in squares or bars.

• Coconut Butter Note: Coconut butter works well here because it is so dense and helps bind the bars. Because coconut is not botanically a nut, these are also perfect for school lunches. However, if you want to substitute a nut butter, choose one that is very dense, like cashew butter.
• Idea: Try some of these flavor variations:
  • • Raisin-spice: Try substituting raisins for the chocolate chips (and adding them with the coconut and oat flour, rather than at the end), increase the cinnamon to 1/2 teaspoon, and add 1/4teaspoon of nutmeg and 1/8 teaspoon of allspice.
  • • Cranberry–pumpkin seed: Try substituting dried cranberries for the chocolate chips (and adding them at the same time as the oat flour), and substitute 2–3 tablespoons of pumpkin seeds for the coconut.
  • • Cocoa-hemp: Substitute 2 tablespoons of hemp seeds for the coconut, and add 2 tablespoons of cocoa powder when mixing in the oat flour and hemp seeds. Keep the chocolate chips, and add in raisins if you like!