Recipe | Vegan Oat Cupcakes

Recipe| Vegan, GF Oat Berry Muffins

My second daughter loves to bake. And how wonderful it is to have a child that is capable of making you delicious baked goods all by themselves? Most likely one of the best things about Motherhood ha! She’s been testing out new recipes with me, since I went vegan and she is currently avoiding lactose. We adapted our usual cupcake recipe last week and made these tasty oat based muffins – I also avoid wheat in my diet. They were a little crumbly but oh so tasty, I only just managed to snap a couple of photos before they were all devoured.

Delicious warm, fresh out of the oven, or cold and smothered with some nut butter and a cup of tea, this recipe is a keeper for sure.


125g gf oats, pulsed into a flour
100g non-dairy butter
1 large ripe banana, mashed
1 tsp vanilla extract
50g agave/maple syrup {or honey if you’re not vegan}
1 tsp gf baking powder
100g berries or non-dairy choc chips
Splash non-dairy milk

Processed with VSCO with  preset


First, pulse your oats in a blender until they’re a fine powder. Cream the butter with the banana and syrup. Mix in the vanilla extract, then fold in the oat flour and baking powder. Stir in your choc chips or berries {we usually make a double batch, split it and make some berry cakes and some choc chip!}, add a splash or two of non-dairy milk if the mix seems a little thick or dry – the oats absorb a lot of moisture so I tend to make it a wetter mix than I would with wheat flour. Pop in the over and 160C for 15 minutes, until golden on the top. Allow to cool if you can, and enjoy!

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Oat cupakes - vegan and gf

1 Comment

  1. Gail

    July 31, 2017 at 15:55

    Another lovely looking recipe Polly – I really do love your foodie posts. I’m going to pin this one for later, I’m on the lookout for gluten and dairy free recipes for myself xx

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