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. <– thank you pecans and rolled oats!!
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. <–Thank you Minimalist Baker for this!
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 (<– no judgment, but really?!) you can always use walnuts or almonds.
- Feel free to use different dairy-free varieties of milk. Soy and cashew milk would be the most similar substitutions.
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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.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for your recipe. I have made these 15 times since finding the recipe a few (5?) years ago. I have substituted for several of the ingredients, but have always come back to the recipe as written, except for minor variations: real eggs, hemp milk, and only 3/4 cup pecans. I found no difference between using baking soda and baking powder.
Muffins are a daily staple in our household and this is a reliable favorite. Just the smell of them baking starts the compliments and anticipation.
Yay! So happy to hear you enjoyed the recipe, T-Retz! I’m so glad this recipe is a staple in your home. Thanks so much for taking the time to leave a comment and rating!
I made these muffins and the flavor is great. I call them muffin nuggets. I used Pamela’s 1 to 1 gluten free flour mix and otherwise followed the recipe exact. These little babies are like little nutrient packed bites. I love the pecans and the oats and they have just the right sweetness. My only curiosity is in the fact that they just didn’t rise. I’m wondering if the addition of another 1/2 teaspoon of baking soda might make these nuggets a little lighter and fluffier. I’d make them again but I’d want to try something to increase the buoyancy. Any suggestions? Thanks for the lovely addition to my morning!
You’re very welcome, Tia! You can definitely try tossing in another 1/2 tsp. of baking soda. Also, I would double-check that your baking soda isn’t too old. If you’ve had it for more than 6-12 months, you might want to consider getting a new container!
I’m not sure I could stop myself from eating these for breakfast, lunch, and dinner. 🙂
I know what you mean, Crystal!