Vegan Oatmeal Raisin Muffins Muffins. Yeah, I’m an addict. But these are perfect for getting back on schedule. This #SundaySupper is Back to School! I felt like creating something and muffins or cookies came to mind. Let’s face it, muffins are a bit more of a healthy snack in the grand scheme of things. I’ve been thinking about oatmeal raisin cookies lately, but I decided on making muffins. A perfect breakfast or afternoon snack. Vegan Oatmeal Raisin Muffins-2 I really like the flax seed egg replacer in this recipe as it gives the muffin a bit more texture. These are hearty with the oatmeal and not so bad on the oil content. They still need that little bit for moisture so if you want to omit you should think about swapping in some apple sauce. These make a healthy breakfast on the go. Or on the lawn, like my photos. It’s a back to school picnic around here I guess. Vegan Oatmeal Raisin Muffins-3

Vegan Oatmeal Raisin Muffins

Vegan Oatmeal Raisin Muffins

Ingredients

  • 1 1/2 cups Whole Wheat Pastry Flour
  • 1/2 cup Oats
  • 1/4 cup Ground Flax seed
  • 1/4 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 tsp Salt
  • 1 1/4 cups Almond Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 cup Vegetable Oil
  • 1/4 cup Maple Syrup
  • 1/2 cup Raisins
  • 1/2 cup Walnuts

Instructions

  1. Preheat oven to 350F 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. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.
  3. In a large bowl, combine all the dry ingredients.
  4. In a small bowl, whisk together the curdled almond milk, maple syrup and vegetable oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
  5. Fill each muffin cup about 3/4ths full.
  6. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  7. 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.
http://www.killerbunniesinc.com/2014/08/vegan-oatmeal-raisin-muffins-recipe-sundaysupper/

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