Vegan Oatmeal Muffins Recipe

These tasty vegan oatmeal muffins prove that there’s more than one way to eat your oatmeal. ¬†They are very filling, with a satisfying combination of cakey moistness and whole-oatmeal crunch. ¬†Serve warm with some Earth Balance spread and organic preserves (think farmer’s market!) for a real treat.

Vegan Oatmeal Muffins

Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Breads, Snacks
Cuisine: Vegan, Vegetarian
Yield: 12 muffins


  • 1 cup old fashioned oats (not quick-cooking)
  • 1 cup white whole wheat flour
  • 1/2 cup white flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons Ener-G egg replacer
  • 4 tablespoons warm water
  • 3/4 cup demerara sugar
  • 3/4 cup plain soy milk
  • 1/4 cup (1/2 stick) Earth Balance stick margarine melted
  • 1 teaspoon vanilla extract


  • Preheat oven to 400 degrees F.
  • Spray muffin tin with cooking spray.
  • In a medium bowl, combine Ener-G and warm water, whisking well until smooth. Set aside.
  • In a large bowl, combine oats, flours, baking powder and salt. Mix well.
  • Whisk demerara sugar into Ener-G mixture.
  • Add soy milk, melted Earth Balance, and vanilla to wet ingredients. Whisk well.
  • Pour wet ingredients into dry ingredients and fold together just until moistened.
  • Divide batter among muffin cups.
  • Bake for 20 to 25 minutes, until tops spring back when touched and a toothpick inserted in the center of a muffin comes out clean..

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