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
Ingredients
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1 cup
nondairy milk such as almond milk
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1 teaspoon
apple cider vinegar
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1 tablespoon
ground flax seed
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3 tablespoons
water
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1/3 cup
unsweetened applesauce
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1 cup
rolled oats (not quick or instant)
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1 cup
whole wheat pastry flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1/2 cup
chopped walnuts
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1/2 cup
raisins
Directions
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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!
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In a measuring cup, combine the nondairy milk and vinegar. Set aside to "curdle." (This will act like buttermilk in the batter.)
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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.
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Add the oats, flour, baking powder and baking soda and mix until just combined. The batter will be lumpy.
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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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