Go Back

Vegan Oatmeal Raisin Muffins


  • 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


  • Preheat oven to 350F for 15 minutes. Lightly 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 vegetable oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
  • Fill each muffin cup about 3/4ths full.
  • Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • 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.