Vegan Hearty Oat and Jam Muffins

Wholesome Vegan Oat-Banana and Jam Muffins

These are good breakfast or anytime muffins with a nice surprise of all-fruit jam. Not only do they taste delicious, they provide plenty of energy with very little fat or sweetener.

Course Snack
Cuisine American
Keyword vegan baking, vegan muffins
Yields 16 large muffins
Author Fran Costigan


  • 1 1/4 cups whole wheat pastry flour
  • 2 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon powder
  • 1/4 teaspoon fine sea salt
  • 6 tablespoons rolled oats, toasted or not
  • 1/3 cup dried cranberries or raisins
  • 1 cup soymilk or any plant milk
  • 1 large ripe banana, peeled and broken into pieces
  • 6 tablespoons pure maple syrup, Grade A dark or dark amber
  • 2 tablespoons mild tasting extra virgin olive oil or a neutral vegetable oil
  • 1 tablespoon plus 1 teaspoon apple cider vinegar
  • 2 tablespoons all-fruit jam, more as less as needed


  1. Position a rack in the upper third of the oven and preheat to 375 degrees. Oil the cups and tops of a standard 12-cup muffin tin plus a 6 cup, or insert paper liners into the cups if you like
  2. Whisk the pastry flour and add it to a strainer set over a medium bowl. (I did not whisk or sift).
  3. Add the baking powder, soda, cinnamon and salt to the flour and whisk to mix.
  4. Add the oats and cranberries or raisins and mix. Make a well in the center.
  5. In a separate medium bowl, mash the banana pieces roughly. I did not mix to a puree. Add the plant milk, maple syrup, oil, and vinegar and whisk until combined.
  6. Pour the wet ingredients into the dry mixture and stir with a rubber spatula only until the ingredients are moistened.
  7. Allow the batter to rest about 1 minute. Spoon or pour the batter into the prepared muffin tin, filling each cup three-quarters to 7/8 full. Drop about 1 teaspoon jam in the center of each muffin.
  8. Bake for 14 to 15 minutes, or until the muffins are golden brown and firm and a tester inserted into the middle of a muffin comes out clean or with a few crumbs. (The tops of these muffins are flat, not domed.)
  9. Cool the tin on a rack for 5 minutes. Run a thin knife between the muffins and the sides of the cups and turn out onto a cooling rack. The muffins taste good warm or at room temperature.
  10. Store the muffins in a tightly covered container for a day or two at room temperature, or freeze them for up to a month.

Recipe Notes

Recipe from More Great Good Dairy Free Desserts Naturally © 2006 by Fran Costigan.