Throwback Oatmeal Muffins

By • August 18, 2014 0 Comments

5 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

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
  1. 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!
  2. In a measuring cup, combine the nondairy milk and vinegar. Set aside to "curdle." (This will act like buttermilk in the batter.)
  3. 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.
  4. Add the oats, flour, baking powder and baking soda and mix until just combined. The batter will be lumpy.
  5. 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.

More Great Recipes:
Bread, Rolls & Muffins