Chocolate Tahini Oatmeal Cups (Vegan GF)

Sharing a super versatile one-bowl recipe I found and adapted from The Almond Eater. There’re so many options for substitutions – any nut or seed butter, plant-based milk and sweeteners of all sorts would work!

Recipe makes 12 standard oatmeal cup “muffins”


  • 1 ripe banana, mashed (about 1/2 cup – applesauce would work as well!)
  • 1/4 cup tahini or any nut or seed butter (see notes below if using sweetened varieties)
  • 1/4 cup maple syrup (or 1/4 cup coconut sugar plus 1.5 tbsp more plant-based milk)
  • 1 1/4 cup plant-based milk
  • 3 cups rolled oats (gluten free if desired)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/3 cup vegan chocolate chips 


  1. Preheat oven to 350*F.
  2. In a large bowl, combine all wet ingredients together first before adding in the dry ingredients. Mix well.
  3. Prepare a non-stick muffin tin by applying a light spray of cooking spray (you may omit this step if using a silicon muffin tray)
  4. Use an ice cream scoop or a spoon to divide the batter evenly into the muffin tin. Bake at 350F for 20-25 minutes. Let cool in the tray for at least 20 mins before removing the oatmeal cups from the tray. Enjoy!

2 Comments Add yours

  1. Sowmya says:

    Looks awesome


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.