Gluten Free Vegan Oatmeal Molasses Muffins

Share This


I am very excited to have Sarah of Sarah Bakes Gluten Free Treats joining us today as our guest blogger, with an amazing gluten-free recipe for a delicious breakfast treat.


Gluten Free Vegan Oatmeal Molasses Muffins

Good morning, Tasty Yummies readers! It’s a new day and a new year. Many of us are taking the time to make resolutions for 2014. We are thinking about how to change the way we are living. Changing the way we treat our bodies, by how much we exercise and what foods we eat. We know it’s the right thing to do to feel better, but it can be so hard to stick to the plan!

Even when we are trying to eat a healthy, balanced diet, we still need to do some baking once in awhile (I know I sure do). These gluten free vegan oatmeal molasses muffins are not too sweet and have a great texture. I’m happy to say they are low-fat and sweetened with both coconut sugar and molasses. The applesauce and banana make them super moist. I like to make a batch at the beginning of the week and I’m set. A great grab-n-go breakfast or yummy guilt-free snack!

Gluten Free Vegan Oatmeal Molasses Muffins

[print_this]Gluten Free Vegan Oatmeal Molasses Muffins
makes 12 muffins

1/2 cup certified gluten free rolled oats
1/2 cup So Delicious Dairy Free unsweetened coconut milk
1 1/4 cups Sarah’s gluten free flour blend
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsweetened applesauce
1 ripe banana, mashed
3 tablespoons coconut oil, melted
1/4 cup coconut sugar
3 tablespoons molasses
1 teaspoon pure vanilla extract
1/2 cup raisins or chopped nuts

Preheat oven to 350 degrees. Line muffin tin with paper liners or spray with cooking spray. In large mixing bowl, stir together oats and coconut milk. Let sit for 10 minutes to soften. In separate bowl, sift together flour, cinnamon, baking powder, baking soda and salt. Set aside. 

Add applesauce, mashed banana, melted coconut oil, coconut sugar, molasses and vanilla to oat mixture. Stir together. Add flour mixture and raisins. Mix until well combined. Scoop dough into prepared muffin tin. Bake muffins for 17-19 minutes. Remove from muffin tin and place on cooling rack to cool. Store in air-tight container.

Check out more of Sarah’s recipes at Sarah Bakes Gluten Free Treats. You can also follow her on facebooktwitterpinterest, and instagram. Happy baking!


Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

3 Responses

  1. These look delicious! I’m so into oatmeal and molasses right now, so you basically had me from the title of the post. Love that they are low in sugar too!

    And you’re right, no matter what our resolutions, we have to bake 🙂 Just so soothing and perfect in this cold weather!

  2. Nina Ferraro says:

    So, I tried making these tonight and they came out awfully. They were all dry and crumbled apart. They tasted good, but you could taste the flour in them. I followed this recipe to a tee so I’m not sure what went wrong.

    I LOVE your site, so I’m sad this didn’t work out! Please help so I can try again! 🙂

  3. Jimbo says:

    Umm, are you really just giving this info out for noinhtg?

Leave a Comment

Your email address will not be published. Required fields are marked *


Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.