Cinnamon Oat Muffins (Gluten-free and Vegan)

I couldn’t help but health-ify (is that a word?) these muffins by adding some broccoli slaw into the mix. I buy broccoli slaw at Trader Joe’s, but it is just grated broccoli stems and carrots. You could substitute grated zucchini, too. I also got all crazy and added some garbanzo beans to the batter, too. I promise you can’t taste the veggies or the beans in the muffins!

I sprayed my muffin tin with some coconut oil to prevent sticking, but other than that, these muffins are 100% oil-free. I sweetened them with raisins, applesauce and date sugar which is just dried, ground dates (I buy the Bob’s Red Mill version through Vitacost; you can click this referral code if you’re a new customer and we’ll both get $10 off our orders).

The batter looked like this:

I baked them at 375 degrees for 30 minutes and they turned out better than I ever could have imagined!

Here is the recipe:

Cinnamon Muffins
Recipe type: Dessert
Serves: 12
  • 2 cups of gluten-free rolled oats
  • 1 cup raisins
  • 1 tablespoon flax meal
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ cup date sugar
  • ½ teaspoon vanilla extract
  • 3 cups broccoli slaw (or grated zucchini or carrot)
  • ¼ cup unsweetened applesauce
  • ¼ cup cooked garbanzo beans
  • ¼ cup unsweetened non-dairy milk
  • nonstick cooking spray
  1. Preheat the oven to 375 degrees and lightly spray a muffin tin with cooking spray or coconut oil.
  2. Place the oats in a food processor and process until ground into a flour.
  3. Add raisins, flax meal, cinnamon, baking powder and date sugar to the oat flour and process for 30 seconds or until the ingredients are mixed well with the flour.
  4. Add the wet ingredients including the vanilla extract, broccoli slaw, applesauce, beans and unsweetened non-dairy milk to the food processor and pulse together until combined.
  5. Using a spoon, place about 2-3 tablespoons of the batter into a lightly sprayed muffin tin.
  6. Bake the muffins at 375 degrees for 25-30 minutes.

I think when I make the next batch of these muffins, I might even leave out the date sugar to see if they are sweet enough without it. If you try it that way, please let me know what you think!

I managed to get to the farmers’ market this weekend and was shocked to see butternut squash available. I guess we really are heading into fall. Here was some of my bounty from the market:

I also got some lettuce mix, baby tomatoes, bell peppers and a giant watermelon. I made this salad using ingredients primarily from the market:

My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.

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  1. Jan says

    Hey, Carrie ~
    I made the Dr. F. zucchini bread and put it into muffin cups. Similar process and quite tasty. Though it didn’t use the beans. I will have to try your recipe and see how it compares.

    And don’t worry about LASIK surgery. I had it done about 13 or 14 years ago. Best $$ I spent on myself. Just now (I’m waaaay over 40) am I starting to use reading glasses. So convenient to not have to wear glasses or contacts. Do it! You won’t regret it!

    • says

      Hi Jan! I am soooo excited to get rid of my contacts and glasses. I realized just recently how vulnerable I am not being able to see and I am really anxious to do the LASIK.

      Let me know if you like my muffin recipe. 🙂

  2. says

    Hey Carrie,

    Those muffins look yummy.

    LASIK was the best $4K investment that I have ever made. I don’t regret one moment of it. Since my surgery in January 2008, I have had no issues whatsoever.

  3. Laurie says

    The muffins look yummy and dense – just the way I like it! I’m wondering if you can use just dates pulsed in the food processor instead of the date sugar to sweeten?

    • says

      Thanks, Lisa! I think a ripe banana would be fine instead of the applesauce, you just might need a little extra liquid to thin out the batter. Let me know how they turn out!

  4. says

    I don’t eat baked goods much these days, either, but if I were, this would be right up my alley! I made a curried squash bread this weekend with squash, buckwheat and flax and will post it later this week.. baked goods must be in the air these days!


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