Oatmeal Raisin Chunky Monkey Muffins (Gluten-Free)
These quick and easy Oatmeal Raisin Chunky Monkey Muffins may cause you to rethink the ingredients in every muffin you’ve ever baked! Also, best of all, they’re one-hundred percent vegan, plant-based, oil-free and gluten-free, and loaded with only the most wholesome, delicious, ingredients.
Oatmeal Raisin Chunky Monkey Muffins get their sweetness naturally, from plump little nuggets of dates and ripe bananas. And, if you like, you can even enjoy these gluten-free and plant-based vegan muffins for breakfast; they’re THAT healthy! And the best thing ever is that these are undeniably tasty; even the pickiest eater is bound to love these muffins. And since muffins are already portioned out, they’re the perfect item to pop in the lunchbox or enjoy on the go!
Sometimes when we’re testing a recipe, it takes quite a few tries before the flavors come together for a win. However, with these Oatmeal Raisin Chunky Monkey Muffins, just like our Banana Oatmeal Chocolate Chip Muffins and Best Ever Oatmeal Chia Banana Bread recipe, the flavors came together fast! Maybe it’s because all three of these recipes begin with lovely ripe bananas.
It’s funny, before becoming vegan plant-based, our family pretty much avoided eating spotted ripe bananas. But now we know they’re the sweetest and more easily digested by most!
From the very first batch of Oatmeal Raisin Chunky Monkey Muffins, the batter tasted nothing short of divine. So to give you fair warning, the raw muffin batter tastes so good you may have to stop yourself from “sampling.” However, just so you’re not too worried about messing up the final muffin count when sampling, this recipe makes enough batter for a generous taste or two… or four. Who’s counting?
You’d think that after testing this recipe a few times, we might grow tired of licking the bowl. So far, we’re still happily sampling. Just like our Banana Blueberry Chia Seed Muffin recipe, this combo of flavors is classic!
Here’s a nice idea; if you can manage to part with a few muffins, our freshly baked Oatmeal Raisin Chunky Monkey Muffins are perfect for sharing as a thoughtful gift. These could be, I appreciate you, or, I hope you feel better soon muffins.
As always, we want to take a moment to share one quick nutritional bit of info for one of the main ingredients in this recipe, oatmeal. In this recipe for Oatmeal Raisin Chunky Monkey Muffins, oats take the place of traditional flour to eliminate the gluten. However, do take note of the following. While oatmeal is naturally gluten-free, if gluten is of medical concern rather than choice, be sure to use oats that are certified as gluten-free.
Another benefit of baking with oat flour is the ease of digestion the fiber creates. Oatmeal’s high level of fiber can help lower blood cholesterol level so that less gets stuck in our arteries. From what we understand, oatmeal acts a bit like a sponge for collecting and discarding the “bad” type of cholesterol.
In addition to being high in fiber, oatmeal also provides anti-inflammatory properties. Also, according to Dr. Michael Greger, a plant-based diet that includes whole grains such as oatmeal can reverse the progression of heart disease. Click here to watch his video link on this promising topic.
Most of us realize that heart disease is a killer, but many are not aware that we can often avoid it through thoughtful eating. We recently read that about one-third of the population passes away due to, mostly preventable, heart disease. Mom was right; we are what we eat!
So, you may be thinking to yourself, enough about the nutrients of oatmeal, how do these muffins taste?
Oatmeal Raisin Chunky Monkey Muffins Taste:
chocolatey, but of course
slightly sweet
moist and delightfully rich
nutritionally satisfying and filling
terrifically tender
all while being wonderfully healthy!
These muffins, even though they taste fabulous, somehow make you feel wonderfully healthy and happy to be alive! We think those good vibes take root from knowing the food you’re enjoying has nothing less than beneficial, nutritionally balanced, ingredients.
So get ready to smile ear to ear with inner joy once you bake these delicious muffins! Also, if there’s one thing we know for sure it is this; you’re going to want to repeat this recipe often, so Pin it to easily share the recipe with friends and hold on to it for safe keeping! On the subject of Pinterest, we personally invite you to click here to follow us on that inspiring idea gathering forum. We Pin new recipes from all sorts of chefs and home cooks every single day.
Happy eating!
Oatmeal Raisin Chunky Monkey Muffins (Gluten-Free)
- 15Prep:
- 35Cook Time:
- Yield: 12 Servings
In this recipe, we’ve simplified the mixing of ingredients in a way that makes homemade, dairy-free, gluten-free, plant-based, vegan, and oil-free baking as easy as pie! No wait, this muffin recipe is way easier than baking pie! These muffins are wholesome, natural, and loaded with only the most delicious plant-based ingredients. Be sure to check out the nutrients listed below the recipe… these muffins are a sweet treat without coming up short when it comes to nutrition! Enjoy these naturally gluten-free delights for a portion-sized grab and go breakfast or snack with a hot cup of coffee, tea or a tall glass of your favorite refreshing, dairy-free milk, such as our 5-Minute Creamy Cardamom Banana Milk! This oil-free recipe makes about one dozen delicious muffins plus a generous bite or two for sampling. If you want, you could make 13 muffins. So if you love baking plant-based and gluten-free using simple, no-fuss ingredients like oats, ripe bananas, and juicy dates as much as we do, be sure to try these deliciously healthier sweet treats, too: Banana Blueberry Chia Seed Muffins 30-Minute Blueberry Lemon Oat Crumble Best Ever Oatmeal Chia Banana Bread No-Cook Pumpkin Pie Energy Bites Banana Oatmeal Chocolate Chip Muffins 20-Minute Peanut Butter Chickpea Cookies Peanut Butter & Chocolate Cookies
Ingredients
- Dry Ingredients: 1 1/2 cups of oat flour - You can opt to make oat flour using about 1 1/2 generously filled cups of old fashioned oats milled in a food processor or blender.
- 1/2 cup of old fashioned oats left whole - We appreciate this bulk buy value for this organic non-GMO and gluten-free brand.
- 1 tsp of cinnamon
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tbsp of chia seeds
- Wet Ingredients: three medium-size ripe and spotty bananas, mashed - That's about 1-1/2 cups or so!
- 2 tbsp of freshly ground flaxseed or flaxseed meal - We prefer to grind our flaxseeds using an electric spice/coffee grinder.
- 6 tbsp of filtered water
- 1 cup of pitted Medjool dates, packed, or about 8 to 12 pitted dates - See the note below for a money-saving bulk purchase option.
- 1/2 cup of unsweetened plant-based milk - We use almond milk in ours.
- 2 tsp of pure vanilla extract
- 1 tsp of apple cider vinegar
- 1/2 tsp of sea salt or another salt - Since we prefer using pink Himalayan sea salt in the majority of our recipes we often purchase this brand in bulk.
- Chunky Monkey Mix-Ins: 1/2 cup of walnuts, chopped - In the place of the nuts, you could sub in another 1/2 cup or so of old fashioned oats to make these muffins nut-free.
- 1/2 cup of pecans, chopped - For the best value, we purchase this brand of pecans in bulk.
- 1/2 cup of raisins
- an optional 1/2 cup of mini semi-sweet chocolate chips - We love this plant-based vegan brand!
- an optional but strongly suggested 1/4 to 1/2 cup or so of cacao nibs to top each muffin - The crunch that the nibs add is undeniably delicious!
Instructions
- Begin by preheating the oven to 350°F and line a muffin pan with parchment paper liners to avoid using any oils or sprays. If you don't have parchment paper, you may opt to grease the pan with a lite spray of oil.
- Next, in a large bowl, add the oat flour, oats, cinnamon, baking powder, baking soda, and chia seeds. Mix these dry ingredients well to combine and set aside. Note that you can make your oat flour by grinding old fashioned oats in a food processor such as this one that we use.
- Next, in a food processor, add the ripe bananas, ground flaxseed, water, Medjool dates, almond milk, vanilla extract, apple cider vinegar, and salt. Process this wet mixture until it's smooth, like a yummy date paste or thick sweet syrup. If you do not have a food processor, you could use a blender, mixer, or even vigorously mash the ingredients together by hand using a potato masher.
- Next, add the wet mixture to the dry ingredients and stir just until combined. Then stir in the chopped walnuts, pecans, raisins, and mini vegan chocolate chips. After everything is combined but not overmixed, allow the combined muffin batter to rest a few minutes while you tidy up. Giving the dough/batter a minute or two to sit adds a bit of volume as the vinegar does its thing with the baking soda and powder.
- Spoon the batter into the prepared 12-slot muffin pan lined with parchment paper liners and top each muffin with a sprinkling of cacao nibs to add a pleasant chocolatey, almost coffee-like, crunch. If the nibs are seeming to want to fall off, give them a gentle press with your fingers.
- Bake for about 35 minutes, or until a toothpick or fork comes out reasonably clean. After cooling your muffins completely, store in an airtight lidded container on the counter for a few days if you like. Any longer, refrigerate or freeze to maintain optimal freshness.
Notes
- Here's a handy way to always have ripened bananas when you need them for baking; when you happen to have bananas that are ripening sooner than you can eat them, peel and store in an airtight lidded container in the freezer.
- Your homemade and preservative free muffins may be stored in the refrigerator for up to about a week or frozen for months at a time.
- To turn this recipe into a loaf instead of muffins, bake in a loaf pan lined with parchment paper for about 50 to 60 minutes at 350º F.
- To save money on the Medjool dates, we usually purchase this brand in a bulk quantity. Since we use dates as the sweetener in almost everything we make, it just makes sense to buy in bulk.
Nutrition
% DV
- Total Fat 21.9 g 34 %
- Saturated Fat 5 g 25 %
- Cholesterol 0 mg 0 %
- Sodium 179.9 mg 7 %
- Carbohydrates 38.3 g 13 %
- Fiber 7.9 g 31 %
- Sugar 14.9 g ---
- Protein 7.6 g 15 %
- Vitamin A 1 %
- Vitamin C 5 %
- Iron 16 %
- Calcium 10 %
Oatmeal Raisin Chunky Monkey Muffins (Gluten-Free)
BY VEEG.CO
Ingredients
- Dry Ingredients: 1 1/2 cups of oat flour - You can opt to make oat flour using about 1 1/2 generously filled cups of old fashioned oats milled in a food processor or blender.
- 1/2 cup of old fashioned oats left whole - We appreciate this bulk buy value for this organic non-GMO and gluten-free brand.
- 1 tsp of cinnamon
- 1 tsp of baking powder
- 1/2 tsp of baking soda
- 1 tbsp of chia seeds
- Wet Ingredients: three medium-size ripe and spotty bananas, mashed - That's about 1-1/2 cups or so!
- 2 tbsp of freshly ground flaxseed or flaxseed meal - We prefer to grind our flaxseeds using an electric spice/coffee grinder.
- 6 tbsp of filtered water
- 1 cup of pitted Medjool dates, packed, or about 8 to 12 pitted dates - See the note below for a money-saving bulk purchase option.
- 1/2 cup of unsweetened plant-based milk - We use almond milk in ours.
- 2 tsp of pure vanilla extract
- 1 tsp of apple cider vinegar
- 1/2 tsp of sea salt or another salt - Since we prefer using pink Himalayan sea salt in the majority of our recipes we often purchase this brand in bulk.
- Chunky Monkey Mix-Ins: 1/2 cup of walnuts, chopped - In the place of the nuts, you could sub in another 1/2 cup or so of old fashioned oats to make these muffins nut-free.
- 1/2 cup of pecans, chopped - For the best value, we purchase this brand of pecans in bulk.
- 1/2 cup of raisins
- an optional 1/2 cup of mini semi-sweet chocolate chips - We love this plant-based vegan brand!
- an optional but strongly suggested 1/4 to 1/2 cup or so of cacao nibs to top each muffin - The crunch that the nibs add is undeniably delicious!
Instructions
- Begin by preheating the oven to 350°F and line a muffin pan with parchment paper liners to avoid using any oils or sprays. If you don't have parchment paper, you may opt to grease the pan with a lite spray of oil.
- Next, in a large bowl, add the oat flour, oats, cinnamon, baking powder, baking soda, and chia seeds. Mix these dry ingredients well to combine and set aside. Note that you can make your oat flour by grinding old fashioned oats in a food processor such as this one that we use.
- Next, in a food processor, add the ripe bananas, ground flaxseed, water, Medjool dates, almond milk, vanilla extract, apple cider vinegar, and salt. Process this wet mixture until it's smooth, like a yummy date paste or thick sweet syrup. If you do not have a food processor, you could use a blender, mixer, or even vigorously mash the ingredients together by hand using a potato masher.
- Next, add the wet mixture to the dry ingredients and stir just until combined. Then stir in the chopped walnuts, pecans, raisins, and mini vegan chocolate chips. After everything is combined but not overmixed, allow the combined muffin batter to rest a few minutes while you tidy up. Giving the dough/batter a minute or two to sit adds a bit of volume as the vinegar does its thing with the baking soda and powder.
- Spoon the batter into the prepared 12-slot muffin pan lined with parchment paper liners and top each muffin with a sprinkling of cacao nibs to add a pleasant chocolatey, almost coffee-like, crunch. If the nibs are seeming to want to fall off, give them a gentle press with your fingers.
- Bake for about 35 minutes, or until a toothpick or fork comes out reasonably clean. After cooling your muffins completely, store in an airtight lidded container on the counter for a few days if you like. Any longer, refrigerate or freeze to maintain optimal freshness.
Notes
- Here's a handy way to always have ripened bananas when you need them for baking; when you happen to have bananas that are ripening sooner than you can eat them, peel and store in an airtight lidded container in the freezer.
- Your homemade and preservative free muffins may be stored in the refrigerator for up to about a week or frozen for months at a time.
- To turn this recipe into a loaf instead of muffins, bake in a loaf pan lined with parchment paper for about 50 to 60 minutes at 350º F.
- To save money on the Medjool dates, we usually purchase this brand in a bulk quantity. Since we use dates as the sweetener in almost everything we make, it just makes sense to buy in bulk.
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Comments
These were AMAZING! My only regret was that I didn’t double the batch after my husband, kids and I quickly scarfed them all down. I don’t do chocolate (recovering chocoholic here) so I left that out and they were still SOoooo good, I can only imagine how they are with the chocolate included. It is so hard to find delicious, healthy recipes for baked goods without added sugars and oils. Thank you so much for sharing such a great recipe for oil-free, fruit-sweetened muffins!
Thank you, Bethany – so, so glad that you and your family enjoyed these muffins. Minus the chocolate, of course, I bet you’d also enjoy our recipe for Vegan Baked Chocolate Chip Skillet Scones. Somehow they turn out wonderfully scone-ish. And thank you for being so kind as to take the time to share your positive experience – very much appreciated!
Made these last night to enjoy today. My tweaks were to soak the medjool dates and dried cherries which I used instead of raisins. After I filled my 12 cup muffin pan I still had some batter left so baked that in a mini loaf pan! Easy and delicious! Will make a whole loaf next time. Thank you!
Thank you for sharing your soaking suggestion for the dried fruits you chose for your muffins, Terri. And wow, is it ever wonderful to hear that you will be making this recipe as a full-on loaf next time – sounds delicious!