Vegan Oatmeal Raisin Muffin Recipe
- Number of Servings: 12
Ingredients
DRY INGREDIENTS:1 and 1/2 cups Whole Wheat Pastry Flour1/2 cup Oats (Quick Cooking)1/4 cup Ground Flax seed1/4 cup White Sugar1 teaspoon Baking Powder1 teaspoon Baking Soda1/2 teaspoon Cinnamon, ground1/2 teaspoon SaltWET INGREDIENTS:1 and 1/4 cups Almond Milk1 tablespoon Vinegar (I used apple cider vinegar)1/4 cup Oil ( I used organic, refined melted Coconut Oil)1/4 cup Maple SyrupOPTIONAL INGREDIENTS:1/2 cup Raisins1/2 cup Walnuts, choppedRead More: https://www.egglesscooking.com/2012/03/14/vegan-oatmeal-raisin-muffins-recipe/
PROCEDURE:
-Preheat oven to 350F/180C for 15 minutes.
L-ightly 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.
Serving Size: Recipe for 10 but nutritional info for 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DBOBBY928.
-Preheat oven to 350F/180C for 15 minutes.
L-ightly 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.
Serving Size: Recipe for 10 but nutritional info for 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user DBOBBY928.
Nutritional Info Amount Per Serving
- Calories: 197.3
- Total Fat: 10.1 g
- Cholesterol: 0.0 mg
- Sodium: 268.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 4.1 g
- Protein: 4.3 g
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