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Author Notes: An update of an old classic that originally appeared in a Betty Crocker cookbook, these vegan, oil-free muffins include chewy raisins and crunchy walnuts but can be personalized with all manner of add-ins. Using ground flax instead of eggs, applesauce in place of oil and just a touch of maple syrup as a sweetener, these muffins are not only delicious but also healthy! —Theresa "Sam" Houghton
Makes 6-12 muffins
- 1 cup nondairy milk such as almond milk
- 1 teaspoon apple cider vinegar
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1/3 cup unsweetened applesauce
- 1 cup rolled oats (not quick or instant)
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped walnuts
- 1/2 cup raisins
- Preheat the oven to 400°F. Grease or line a standard 12-cup muffin tin with paper liners, or use a 6-cup tin for big breakfast muffins!
- In a measuring cup, combine the nondairy milk and vinegar. Set aside to "curdle." (This will act like buttermilk in the batter.)
- In a medium mixing bowl, whisk the flaxseed and water together until thickened. Add the nondairy milk mixture, the maple syrup and the applesauce and stir to combine.
- Add the oats, flour, baking powder and baking soda and mix until just combined. The batter will be lumpy.
- Fold in the nuts and raisins (or, if you prefer, omit the raisins and add 1/2 cup vegan chocolate chips). Divide batter among muffin cups until each is about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
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