Maple Pecan Oatmeal Muffins are the perfect Fall or Winter treat to enjoy for breakfast, snack time or dessert. These vegan oatmeal muffins are made refined sugar free and gluten-free, too!
For the first time, in a very long time, I made a sweet treat that wasn’t chocolate and Cohl deemed it “The best thing ever!”
He is a HUGE texture person when it comes to food and loves anything crunchy that has great flavor.
Recently I have been discovering how fun it is to cook in healthier ways I have not tried before. Vegan, paleo, whole 30, and ketogenic are definitely a fun challenge!
Experimenting with paleo chocolate banana muffins and then trying my hand out at these maple Pecan Oatmeal Muffins were a great place to start.
How to Make the Perfect Flax Egg:
In the past I had seen the ratio of 3 tablespoons water : 1 tablespoon ground flax, and everything always seemed to come out a little too moist.
I learned very quickly that the perfect ratio for a flax egg is definitely 2.5 tablespoons water: 1 tablespoon ground flax meal.
This is the ratio I used in these Maple Pecan Oatmeal muffins and think it has the best result.
How Can You Evolve these Maple Pecan Oatmeal Muffins?
These maple pecan Oatmeal Muffins are already vegetarian, vegan, gluten-free, and dairy-free, but there are a few ways you can change them to your liking:
- Maple syrup is interchangeable for honey (not vegan!) and agave nectar.
- If you’re not a fan of pecans (
- Feel free to use different dairy-free varieties of milk. Soy and cashew milk would be the most similar substitutions.
PIN THESE MAPLE PECAN OATMEAL MUFFINS
Maple Pecan Oatmeal Muffins | Vegan, Gluten-Free
Maple Pecan Oatmeal Muffins are the perfect Fall or Winter treat to enjoy for breakfast, snack time or dessert. These vegan oatmeal muffins are made refined sugar free and gluten-free, too!
Ingredients
-
½
cup
coconut oil
melted -
2
flax eggs
2 T. ground flax meal, 1/3 c. water -
⅔
cup
pure maple syrup -
1
tsp.
vanilla extract -
1 ½
cups
gluten-free 1-to-1 flour blend -
1
tsp.
baking soda -
¼
tsp.
salt -
½
tsp.
cinnamon -
½
cup
almond milk -
1
cup
rolled oats
old-fashioned, gluten-free -
1
cup
pecans
finely chopped, divided
Instructions
-
Preheat oven to 350 degrees.
-
Line a 12-count cupcake tray with liners and spray each one with non-stick cooking spray.
-
In a large bowl combine coconut oil, flax eggs, maple syrup, and vanilla extract. Beat on low speed with an electric mixer, or by hand, until just combined.
-
Add gluten-free flour, baking soda, salt, and cinnamon. Mix until just combined.
-
Alternatively, add oats and almond milk into the bowl. Mix by hand until just combined after each addition.
-
Stir in ¾ cup pecans by hand until just combined.
-
Fill each cupcake liner with equal amounts of muffin batter. Sprinkle remaining ¼ cup of pecans over the tops of the muffins.
-
Bake in preheated oven for 22-24 minutes or until a toothpick comes out clean.
Nutrition Facts
Maple Pecan Oatmeal Muffins | Vegan, Gluten-Free
Amount Per Serving
Calories 263
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Sodium 167mg7%
Potassium 98mg3%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 11g12%
Protein 3g6%
Vitamin A 5IU0%
Vitamin C 0.1mg0%
Calcium 53mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Want more recipes like these Maple Pecan Oatmeal Muffins?
Maple Pecan Apple Cinnamon Granola
Paleo Chocolate Banana Muffins
Apple Cinnamon Overnight Oats
The post Maple Pecan Oatmeal Muffins | Vegan, Gluten-Free first appeared on AfterCuriosity.
