Cardamom Oat Muffins
Prep time
Cook time
Total time
These light and airy cardamom muffins are gluten-free and dairy-free!
Recipe type: Breakfast, Snack, Fika
Cuisine: Scandinavian
Serves: 12
  • ½ cup unsweetened almond milk
  • 1 teaspoon apple cider or plain vinegar
  • 1½ cups gluten-free oat flour
  • 1 ¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground cardamom
  • 2 eggs
  • ½ cup natural cane sugar
  • ¼ cup canola or grapeseed oil
  • ¼ cup unsweetened applesauce
  • Topping suggestions:
  • Shredded coconut
  • Pearl sugar (coarse sugar crystals)
  • Slivered almonds
  • Pumpkin seeds
  • *You can grind your own oat flour by placing oats in a food processor. However, I tested this recipe using store-bought, certified gluten-free oat flour.
  1. Put cupcake liners into muffin tins.
  2. Preheat oven to 350° F.
  3. Measure out almond milk and add the vinegar. Let sit while you prepare the rest of the ingredients.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
  5. In another bowl, add eggs and beat with an electric mixer or hand whisk. Add sugar and beat or whisk until blended. Add oil and applesauce and beat or whisk to combine.
  6. With the mixer on low speed, or using a whisk, slowly add half of the flour and mix until combined. Then add half of the milk and mix until combined. Add the rest of the flour and the rest of the milk. Beat until just combined.
  7. Spoon batter into prepared muffin tin, filling until about ⅔ full.
  8. Top with desired toppings.
  9. Let cool for a couple of minutes and then carefully transfer cupcakes to a wire rack.
Cooking time will vary depending on oven and how big you make the muffins. So if you make 15 muffins cooking time will be around 18 minutes, but if you make 12, slightly bigger muffins, cooking time may be closer to 24 minutes.
Use a toothpick to test for doneness.
To make pearl sugar topping more prominent, add it 6-8 minutes into cooking. That way it won't shrink down into the muffin as much.
Recipe by Hälsa Nutrition at