Vegan Oat Muffins
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 30.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 51.0 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.1 g
- Protein: 0.7 g
View full nutritional breakdown of Vegan Oat Muffins calories by ingredient
Introduction
Low-calorie, vegan, agave- and stevia-sweetened.Adapted form a recipe that used brown sugar, so I tried toffee-flavored stevia extract & it worked well. Low-calorie, vegan, agave- and stevia-sweetened.
Adapted form a recipe that used brown sugar, so I tried toffee-flavored stevia extract & it worked well.
Number of Servings: 45
Ingredients
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Ingredients:
* Old Fashioned Rolled Oats-Dry, 0.5 cup
* Oat Bran, 0.5 cup
* Apple juice, unsweetened, 1 cup
* Agave syrup - dark, 0.25 cups
* Applesauce, unsweetened, 0.75 cup
* Stevia Extract Liquid, 4 servings
* Whole Wheat Pasty Flour, 0.5 cup
* Ground Flaxseed, 0.5 cups
* Baking Powder, 1 tsp
* Baking Soda, 0.5 tsp
* Salt, 0.5 tsp
* Cinnamon, ground, 1 tsp
* Ginger, ground, 0.5 tsp
* Nutmeg, ground, 0.5 tsp
* Cloves, ground, 0.25 tsp
* Dried Currants, 0.5 cups (80 grams)
Directions
1. Soak the oats & oat bran in the apple juice for 30-60 minutes at room temperature.
2. Soak currants in 3/4 c. hot water to plump & set aside.
3. Preheat oven to 400 degrees F
4. Spray muffin pan(s) with non-stick spray. (I use butter-flavor)
5. Combine all wet ingredients (including soaked oats/oat bran).
6. Combine all dry ingredients in a large mixing bowl.
7. Mix the wet ingredients into the dry but do not over-mix.
8. Drain the currants and mix gently into the batter.
9. Spoon batter into muffin tin.
10. Bake for 15-20 min (minis) or 20-25 minutes (regular).
Serving Size: 45 small mini-muffins or 15 small regular muffins
Number of Servings: 45
Recipe submitted by SparkPeople user SIOBHANKNITS.
2. Soak currants in 3/4 c. hot water to plump & set aside.
3. Preheat oven to 400 degrees F
4. Spray muffin pan(s) with non-stick spray. (I use butter-flavor)
5. Combine all wet ingredients (including soaked oats/oat bran).
6. Combine all dry ingredients in a large mixing bowl.
7. Mix the wet ingredients into the dry but do not over-mix.
8. Drain the currants and mix gently into the batter.
9. Spoon batter into muffin tin.
10. Bake for 15-20 min (minis) or 20-25 minutes (regular).
Serving Size: 45 small mini-muffins or 15 small regular muffins
Number of Servings: 45
Recipe submitted by SparkPeople user SIOBHANKNITS.