One of my favourite breakfasts is a delicious muffin with a cup of coffee. I know, it’s not a “complete” breakfast, but it’s a scrumptious treat every once in a while.
I’ve been wanting to experiment with some vegan muffin recipes but I ended up modifying this lighter but scrumptious oatmeal raisin muffins recipe from http://www.food.com/.
Of course my little girl helped me bake these little goodies. She calls this delicious snack “puffins” (FYI – we would not eat puffins).
Mmmmm... a scrumptious vegan oatmeal raisin muffin recipe! #recipe #vegan Click To Tweet
Vegan Oatmeal Raisin Muffins
Ingredients
- 1 cup organic cooking oats
- 1 cup vanilla rice or soy milk
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 Tbsp ground flax seed
- 1 tsp baking powder
- 1 tsp baking soda
- 1 dash salt
- 1 tsp cinnamon (optional)
- Egg substitute (enough for 1 egg)
- 1/2 cup organic cane sugar
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup raisins
Instructions
- Preheat oven to 375 F (190 C).
- Grease a 12 cup muffin pan
- In a small bowl, mix oats and milk. Put aside for a few minutes.
- In a medium bowl, sift together the flours and the remaining dry ingredients.
- In a large bowl, combine the egg replacer, sugar, applesauce and vanilla.
- Mix the oats and milk mixture into the egg mixture.
- Fold in the dry ingredients.
- Fold in the raisins.
- Scoop into the muffin pan.
- Bake in the preheated oven for 15-20 minutes, or until lightly browned.
- Remove from pan to cool on wire racks.
- Enjoy!
Notes
This is a modified recipe from: Food.com (A Lighter But Scrumptious Oatmeal Raisin Muffin Recipe)
IF YOU DON’T HAVE EGG REPLACER AVAILABLE
Whisk the following ingredients together until frothy. This recipe sufficiently substitutes one egg.
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 Tbsp flour
- 1 Tbsp water
I hope your family enjoys these scrumptious muffins as much as we do!