Vegan Sprouted Whole Wheat and Oatmeal Muffins

Vegan Sprouted Whole Wheat and Oatmeal Muffins
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.8
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 149.5 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.4 g

View full nutritional breakdown of Vegan Sprouted Whole Wheat and Oatmeal Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


These are amazing muffins. Give them a try!

Yield: 12 regular or 24 bite sized muffins.
These are amazing muffins. Give them a try!

Yield: 12 regular or 24 bite sized muffins.

Number of Servings: 12


    1 1/2 cups oatmeal
    3/4 cup sprouted whole wheat flour
    2 tsp baking powder
    1/2 tsp baking powder
    1/4 tsp or less salt

    Optional: 1 tsp cinnamon

    1/2 cup unsweetened applesauce or 1/4 cup oil (applesauce decreases calories by 36 per serving)
    1/3 cup honey
    1 cup milk, almond (unsweetened vanilla gives flavor)
    2 tbsp flax meal + 6 tbsp water

    Optional: Dried fruit, such as raisins, cranberries, dates, etc.
    Nuts, such as walnuts, pecans, etc.


Its ok if your honey is granular and not fully liquid. Mix well with other wet ingredients to help break it down.

Sprouted whole wheat flour has more nutrition and a lighter textured baked than traditional flour.

Applesauce can make the batter a little thicker than oil, add a tablespoon of almond milk as needed to reach a pancake-like consistency.

Nuts and fruits add calories and/or fats. Use sparingly. 1/4 - 1/2 cup is enough.

Dried fruit often has added sulfur and sweeteners, neither of which are needed. Look for freeze dried, sulfur free, or you can use frozen. Frozen fruits tend to get mushy, but will still have great flavor.


Mix flax meal and water in a medium size bowl and let sit while mixing other ingredients. Add rest of wet ingredients.

Mix dry ingredients separately.

Quickly and gently mix dry and wet ingredients together. Do not overmix.

Let the mix sit about five minutes. If it still seems too thin, add one tablespoon of sprouted whole wheat flour until the consistency of pancake batter. The mix should not be dough-like.

Bake 20 minutes in a lightly oiled muffin pan at 375 degrees. If your oven runs hot, lower the temperature and bake longer; honey burns quickly.

Muffins are done when an inserted toothpick comes out clean. Cool on a rack for five minutes and enjoy!

Serving Size: 12 muffins

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.