Oatmeal and Chocolate Chip Trail Mix Vegan Muffins Oatmeal and Chocolate Chip Trail Mix Vegan Muffins

The recipe Oatmeal and Chocolate Chip Trail Mix Vegan Muffins Oatmeal and Chocolate Chip Trail Mix Vegan Muffins can be made in roughly 29 minutes. For 46 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 9 servings with 312 calories, 4g of protein, and 11g of fat each. This recipe from Averie Cooks requires vanillan extract, chocolate chips, old fashioned rolled oats, and light brown sugar. 4446 people were impressed by this recipe. It works well as a morn meal. Overall, this recipe earns a not so great spoonacular score of 29%. If you like this recipe, you might also like recipes such as Chocolate Trail Mix Baked Oatmeal, Cranberry Trail Mix Chocolate Chip Cookies, and Trail Mix Oatmeal Cookies.

Servings: 9

Preparation duration: 5 minutes

Cooking duration: 24 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don't prefer the cosmetic look of paper liners); set aside. In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine. Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine. Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don't overmix. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don't use all 12, muffins will be too skimpy). Top each muffin top with a generous pinch of chocolate chips. Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don't overbake because muffins will be prone to drying out.  Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don't prefer the cosmetic look of paper liners); set aside. In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine. Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine. Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don't overmix. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don't use all 12, muffins will be too skimpy). Top each muffin top with a generous pinch of chocolate chips. Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don't overbake because muffins will be prone to drying out.  Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

 

Step by step:

1. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don't prefer the cosmetic look of paper liners); set aside. In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine.

2. Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine.

3. Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don't overmix. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don't use all 12, muffins will be too skimpy). Top each muffin top with a generous pinch of chocolate chips.

4. Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don't overbake because muffins will be prone to drying out.  Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don't prefer the cosmetic look of paper liners); set aside. In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine.

5. Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine.

6. Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don't overmix. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don't use all 12, muffins will be too skimpy). Top each muffin top with a generous pinch of chocolate chips.

7. Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don't overbake because muffins will be prone to drying out.  Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.

Nutrition Information:

covered percent of daily need