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Vegan Old-Fashioned Oatmeal Cupcakes

  • Author: Brittany Mullins
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 10 cupcakes


Delicious old-fashioned oatmeal cupcakes with a crunchy coconut pecan brown sugar topping. Vegan and gluten-free.


  • 1/2 cup old fashioned rolled oats or quick-cooking oats
  • 3/4 cup boiling water
  • 2 Tablespoons flaxseed meal
  • 6 Tablespoons water
  • 1/4 cup Earth Balance Original Buttery Spread, softened
  • 1/2 cup organic sugar
  • 1/2 cup organic brown sugar
  • 1 teaspoon vanilla
  • 1 cup all-purpose gluten-free flour (regular all-purpose flour will work too)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Coconut Pecan Topping

  • 3 tablespoons Earth Balance Original Buttery Spread, melted
  • 1/3 cup brown sugar
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup pecans, chopped
  • 2 tablespoons coconut milk
  • 1/2 teaspoon vanilla


  1. In a small mixing bowl add oats and boiling water. Let stand for 20 minutes. In another bowl make flaxseed eggs by combining ground flaxseed with water. Mix together and let stand.
  2. Pre-heat oven to 350° and line a cupcake tin with ten paper liners.
  3. Using an electric mixer beat sugar, brown sugar and buttery spread on medium speed until combined and fluffy. Beat in flaxseed eggs and vanilla.
  4. Add in oat mixture, flour, baking soda, baking powder, cinnamon and ground nutmeg. Stir until well blended.
  5. Pour batter into cupcake tin with paper liners, filling each about 2/3 of the way full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cupcakes cool while preparing the topping — combine melted buttery spread, brown sugar, pecans, coconut, coconut milk and vanilla in a small mixing bowl.
  8. Spoon cupcake topping over each cupcake, making sure to cover the whole top.
  9. Place the cupcakes back in the oven and broil 4-6 inches from the heating element for about 2 minutes or until the topping is bubbly and golden brown. Cool on a wire rack for about 30-60 minutes before serving.


  • Serving Size: 1 cupcake
  • Calories: 262
  • Sugar: 12g
  • Fat: 15g
  • Carbohydrates: 33g
  • Fiber: 2g
  • Protein: 2g
Parchment paper lined with protein balls.


Eating healthy doesn’t have to be boring!