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).jpg)
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:
covered percent of daily need
