Vegan Oatmeal Raisin Muffins

If you have around 36 minutes to spend in the kitchen, Vegan Oatmeal Raisin Muffins might be an awesome dairy free recipe to try. For 58 cents per serving, you get a breakfast that serves 10. One portion of this dish contains approximately 5g of protein, 12g of fat, and a total of 254 calories. 352 people were impressed by this recipe. This recipe from Eggless Cooking requires white sugar, salt, walnuts, and cinnamon. With a spoonacular score of 54%, this dish is good. Users who liked this recipe also liked Jeanne’s Oatmeal-Raisin Muffins – these muffins are packed with raisins, oatmeal, and walnuts, tasty, and healthy, Oatmeal Raisin Muffins, and Vegan Oatmeal Raisin Waffles.

Servings: 10

Preparation duration: 20 minutes

Cooking duration: 16 minutes

 

Ingredients:

1 1/4 cups Almond Milk

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Cinnamon, ground

1/4 cup Ground Flax seed

1/4 cup Maple Syrup

1/2 cup Oats (Quick Cooking)

1/4 cup Oil ( I used organic, refined melted Coconut Oil)

1/2 cup Raisins

1/2 teaspoon Salt

1 tablespoon Vinegar (I used apple cider vinegar)

1/2 cup Walnuts, chopped

1/4 cup White Sugar

1 1/2 cups Whole Wheat Pastry Flour

Equipment:

muffin tray

oven

muffin liners

whisk

bowl

toothpicks

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.In a large bowl, combine all the dry ingredients.In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.

 

Step by step:


1. Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners.

2. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle.

3. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.In a large bowl, combine all the dry ingredients.In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.

4. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes.

5. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.


Nutrition Information:

Quickview
253k Calories
4g Protein
12g Total Fat
34g Carbs
6% Health Score
Limit These
Calories
253k
13%

Fat
12g
19%

  Saturated Fat
1g
7%

Carbohydrates
34g
11%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
271mg
12%

Get Enough Of These
Protein
4g
10%

Manganese
1mg
70%

Selenium
13µg
20%

Fiber
4g
18%

Phosphorus
159mg
16%

Magnesium
59mg
15%

Vitamin B1
0.21mg
14%

Copper
0.25mg
13%

Vitamin B2
0.17mg
10%

Calcium
91mg
9%

Iron
1mg
8%

Vitamin E
1mg
8%

Potassium
257mg
7%

Vitamin B6
0.14mg
7%

Zinc
1mg
7%

Vitamin B3
1mg
6%

Folate
18µg
5%

Vitamin K
4µg
5%

Vitamin B5
0.23mg
2%

covered percent of daily need
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