Are oatmeal muffins a good breakfast option?

This recipe would make a good addition to breakfast paired with some healthy fats and protein for a more macronutrient balanced meal. It's made with whole grain oats and whole wheat flour which increase the fibre compared to traditional muffins, and you could add nuts or dried fruit for additional fibre and nutrition.

Can I freeze oatmeal muffins?

Yes, oatmeal muffins can be frozen. once they've cooled completely store them in an airtight container or freezer bag for up to 3 months. You can wrap them individually in plastic wrap or foil to prevent freezer burn though it's not rquired. Thaw the muffins at room temperature then enjoy as is or lightly warmed in the microwave

What can I use instead of applesauce?

You can substitute mashed ripe banana in place of applesauce.

What can I use instead of coconut oil?

You can substitute melted and cooled plant-based butter in place of coconut oil.

What can I use instead of coconut sugar?

You can substitute light brown sugar, dark brown sugar or another unrefined sugar such as demerara or turbinado in place of coconut sugar.

Easy and Healthy Oatmeal Muffins Recipe (Vegan)

Description

Wholesome whole grain oatmeal muffins made with flax, natural sweeteners and less oil than traditional muffins.

Ingredients

Wet Ingredients

½ cup (113 g) unsweetened applesauce
¼ cup (80 g) maple syrup
⅓ cup (43 g) coconut sugar
2 tbsp (14 g) ground flaxseed
1 cup (240 mL) unsweetened almond milk
¼ cup (50 g) melted and cooled coconut oil

Dry Ingredients

1 ½ cup (180 g) white whole wheat flour or whole wheat pastry flour
1 cup (100 g) rolled oats + extra for sprinkling on top
1 tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare: Preheat the oven to 375˚F (190˚C) and line a muffin tin with 10 paper liners. Spray the liners with non-stick cooking spray.
Mix Wet Ingredients: In a large bowl, mix the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil until well combined.
Add Dry Ingredients: Add the flour, oats, baking powder, baking soda, cinnamon and salt to the bowl and mix until just combined. As soon as the flour is incorporated, stop mixing. Do not over mix the batter or the muffins will be tough.
Bake Muffins: Fill the 10 muffin liners with the batter. Sprinkle a few oats and/or brown sugar or coconut sugar on top of each muffin, if desired. Bake for 20-22 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Cool Muffins: Remove muffins from the oven when done and let sit for at least 5 minutes in the pan before transferring to a wire rack to finish cooling.

Notes

Measuring: Please use a digital scale to ensure accuracy and recipe success!

Substitutions: For flour you can use all-purpose flour, white whole wheat flour or whole wheat pastry flour. Do not use whole wheat flour or the muffins will be too dense. Brown sugar can be used in place of coconut sugar. Plant-based butter can be used in place of coconut oil. Any plant-based milk may be used.

Storing: Store muffins in an air-tight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 12 g
Sodium: 205 mg
Fat: 6 g
Carbohydrates: 31 g
Fiber: 4 g
Protein: 4 g

Keywords: vegan oatmeal muffins, healthy oatmeal muffins