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Easy Tropical Oat Pulp Muffins (Vegan, Oil-Free, Gluten-Free)
Prep Time
5 mins
Cook Time
20 mins

These pineapple, banana, and coconut scented muffins, and delicious and nutritious, vegan, plant-based, gluten free, and oil-free. But the best part, is that they can be made with leftover oat milk pulp!

Course: Breakfast, Snack
Cuisine: American
Servings: 6 muffins
Author: Michael Monson
The "Dry"
  • 1 cup oat milk pulp (from 2/3 cup dry oat groats) or 1 cup oat flour*
  • ½ cup quick cook oats, oat flour, or dry oat milk pulp
  • ½ teaspoon baking powder
  • ½ teaspoon bakings soda
  • pinch salt
The "Wet"
  • 1 very ripe banana
  • ¼ cup pineapple juice
  • 3 tablespoons chickpea flour or dry egg replacer for 1 egg
  • 3 tablespoons maple syrup or coconut sugar
  • ½ teaspoon vanilla, almond, or coconut extract
  • splash apple cider vinegar
  • 2 tablespoons coconut flakes
  • 2 to 3 tablespoons dried cranberries
  1. Preheat oven to 375 F. (350 F on convection)
  2. Make Oat Milk, and press as much milk from the “pulp” as you can. Transfer pulp to a mixing bowl, and add the remaining “Dry” ingredients.
  3. In another bowl, mash the banana with a fork until it is completely creamy. Add remaining “wet” ingredients, and mix until fully incorporated.
  4. Transfer the “wet” into the bowl with the “dry” and add the filings. Stir until fully incorporated.
  5. Use a scoop to evenly distribute the batter into 6 lined muffin cups. Fill the cups until all the batter is used.

  6. Bake at 375 F. (350 F on convection) for 17 to 23 minutes, or until the muffins feel firm when the tops are lightly pressed.

  7. Remove from the oven. Muffins are best after they have cooled completely.

Recipe Notes

*If using oat flour or dry oat milk pulp, increase the liquid (pineapple juice) to 1/2 cup.