Easy Yogurt Buns (vegan, oil-free)

These yogurt buns are possibly the easiest muffin-y recipe I’ve ever created.

I’ve been making them so often and switching up the add-ins (see recipe note), customizing with what fruits I have on hand, or just what I’m in the mood to bake with. Ahem, chocolate. 😍

Along with my (now popular) Jam Jam Muffins, these are the two recipes I seem to go to week after week.

It goes something like this…

Have overripe bananas?

Yes: Make Jam Jam Muffins

No: Make Yogurt Buns

I’m sure I’ll slide out of this baking routine eventually, but right now it’s working nicely. Ain’t broken, don’t fix it!

The very nice thing about these vegan yogurt buns is that they are incredibly easy to make. Even easier than the Jam Jams, only because you don’t need to mash the bananas!

It’s pretty much dump & mix.

Yep, that’s how I like to roll with my baking these days. 😬 Fancy, huh?

But isn’t that what most of us want with home baking and cooking? Easy recipes we can turn to time and again that are reliable, nutritious, and yet still delicious?

I think so.

You will have to tell me if I’m spot on with that. hint: comment 🙃

The only catch with these Yogurt Buns is the obvious: you need vegan yogurt. There are many brands available now, but boy do they vary!

Some vegan yogurts are quite thick, others a little runny. Some, just downright nasty. I’m not naming names, but a little tip: avoid “Oatgurts”. That’s all. Most are terrible, I don’t know how they make it to market. Only one I’ve tried (Oatly) is acceptable (not fabulous, but okay).

Easy Yogurt Buns: Which vegan yogurt brand?

So what vegan yogurt brands do I use for these buns? And other recipes?

Well, in Canada, I’d say our yogurt options are more limited. And, in general I think we’re still waiting for an outstanding vegan yogurt to hit the market. But, I generally use Silk almond yogurts, or if I can get them in the US, Silk soy yogurts.

Get the yogurt, and this recipe is a cinch! It’s just a mix of oats, oat flour, almond meal (adds a great deal of moisture and tenderness) along with the yogurt and a few extras. (Some of you may notice this recipe is similar to my Berry Scuffins, but I’m loving this fresh combo with the almond meal and all yogurt).

Plus, the simplicity of its base means it’s a gem to customize. I give ideas in the recipe.

One idea, which I wished I had photographed, is to add a swirl of . This would be so fun for Valentine’s! You can see more about how it looks in this video:

or not, these Yogurt Buns have become a fast-favorite here and I hope they will be in your home as well!

Let me know how you enjoy them. x Dreena

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4.75 from 4 votes

Yogurt Buns

Over time, I have found shortcuts with recipes, making measuring and processes simpler. Like with this recipe, simple measures of a few ingredient, add ins, and these snacking buns are prepped in minutes.

Course Breakfast, Snack, snacks

Keyword baking, muffins

Servings 10 -12 buns

Ingredients

• 1 cup rolled oats
• 1/2 cup oat flour
• 1/2 cup almond meal see note
• 2 tsp baking powder
• 1/2 tsp cinnamon optional, see ideas
• 1/4 tsp sea salt
• 1 cup vanilla or plain non-dairy yogurt see note
• 3-4 tbsp unrefined sugar see note
• 1/2 tsp pure almond extract or 1 tsp pure vanilla extract see note
• 1/2 cup dried fruit or 3/4 – 1 cup fresh/frozen fruit add-ins see ideas
• 1-2 tbsp unrefined sugar for sprinkling on tops

Instructions

• Preheat oven to 350 and line a baking sheet with parchment paper. In a mixing bowl, add oats, oat flour, almond meal, baking powder, cinnamon (if using), and sea salt. Mix through. Add vanilla, yogurt, sugar or maple syrup, extract (if using), and mix through. Finally, fold in add-ins (see note) until just combined. Use an ice cream scoop to measure and place scoops of the batter on prepared baking sheet, yielding 10-12 buns. Sprinkle the unrefined sugar over the tops of the buns. Bake for 16-18 minutes, until golden and set to the touch. Remove, and let cool for a couple of minutes on the baking sheet and then transfer to a cooling rack to cool more. Enjoy warm or cooled.

Notes

Almond Meal Note: If using a blanched almond meal, the buns will be a lighter color than if using natural almond meal that has the skins intact in the meal. 

Cinnamon/spice note: When I use fruits like dried or fresh apples or diced banana, I like to use cinnamon and maybe a touch of vanilla. If using fresh chopped apple, you can add the cinnamon to the diced apples instead of to the batter (maybe using 1 tsp if you love it), and toss through gently before folding through.

Fruit note: Choose your favorite dried or fresh fruits. Note that if using juicy fruit like ripe berries, or frozen berries, the buns will have extra moisture so will need another minute or two of baking to set. If using berries, I like adding 1/2 tsp pure almond extract, as it offer a slight ‘cherry’ flavor. Otherwise, use vanilla extract.

Yogurt Note: Non-dairy yogurts vary greatly in flavor and consistency. If using a vanilla yogurt, the batter will be sweeter so you may opt for less maple syrup. Adjust to your tastes! Sugar Note: If you want to replace the unrefined sugar with maple syrup, note that the batter will loosen. So, you might want to add another 1 tbsp or so of oat flour.

Customizations! Try these ideas:
Using almond extract:
– Fresh or frozen berries (see note)
– Dried cherries with chunky bits of dark chocolate
– Add a swirl of DragonFruit powder! So gorgeous.

Using vanilla extract:
– Add 1 ripe chopped banana (slice lengthwise, then again lengthwise, to cut in small quarter pieces)… option to add mini chocolate chips!
– As shown in photograph, add chopped apple and bump up the cinnamon if you like.
– Add 1 – 1 1/2 tsp of organic orange or lemon zest along with dried cranberries.