Vegan Oatmeal Muffins
Vegan oatmeal muffins made with flax, natural sweeteners and less oil than traditional oatmeal muffins but still with plenty of delicious flavor and texture.
Servings: 10 muffins
Ingredients
Wet Ingredients
- ½ cup unsweetened applesauce 113 g
- ¼ cup maple syrup 80 g
- ⅓ cup coconut sugar 43 g
- 2 tbsp ground flax seeds 14 g
- 1 cup unsweetened non-dairy milk 240 mL
- ¼ cup melted and cooled coconut oil 50 g
Dry Ingredients
- 1 ½ cup white whole wheat flour or whole wheat pastry flour 180 g
- 1 cup rolled oats + extra for sprinkling on top 100 g
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
Instructions
- 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.
- In a large bowl, mix the applesauce, maple syrup, coconut sugar, ground flax, almond milk and melted coconut oil until well combined.½ cup unsweetened applesauce, ¼ cup maple syrup, ⅓ cup coconut sugar, 2 tbsp ground flax seeds, 1 cup unsweetened non-dairy milk, ¼ cup melted and cooled coconut oil
- 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.1 ½ cup white whole wheat flour or whole wheat pastry flour, 1 cup rolled oats + extra for sprinkling on top, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp ground cinnamon, ½ tsp salt
- 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.
- 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.
Video
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: 1muffin | Calories: 200kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Sodium: 205mg | Fiber: 4g | Sugar: 12g