Vegan Oatmeal Muffins
Servings: 12
Calories: 97kcal
Mornings just got brighter with these delicious & nutritious all vegan and oil-free oatmeal muffins. This recipe is easy to adjust to make it gluten-free (see notes at the bottom of the recipe). Moist, lightly sweet and satisfying, you'll feel great starting your day off right!
Print Recipe
Equipment
- Medium mixing bowl
- large bowl
- Wire whisk
- One rubber or silicone spatula
- Cupcake/muffin pan
- cupcake liners
Ingredients
- 1 C non-dairy milk
- 1 C oats
- 1-½ C all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ½ C apple sauce
- ½ C brown sugar packed
- 1 vegan egg replacer equivalent of one egg using vegan egg replacer
- 1 teaspoon vanilla
- 1 lemon juiced
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 425°
- Fill muffin pan with paper liners
- Soak oatmeal in milk for at least 10 minutes
- In a large bowl, whisk together all dry ingredients (except sugar). Make a well in the center.
- In a medium bowl, thoroughly combine sugar and all wet ingredients and lemon zest
- Add wet ingredients plus the oat and milk mixture to dry, stirring until just combined. Add any extra ingredients to batter. Don't over stir.
- Spoon batter evenly into the 12 cups. Sprinkle top of each with a pinch of rolled oats and granulated sugar, if desired.
- Bake on center rack in oven, at 425° for 5 minutes. Lower heat to 350° and continue baking for 16-17 minutes.
- When ready, muffins should be golden-brown on top and the centers spring back when lightly pressed.
- Allow muffins to cool for a few minutes before removing from muffin tin. Place on wire rack to continue cooling.
Notes
🥕If you add frozen blueberries, dust them in flour before adding to the batter. It helps keep them from sinking and from discoloring the batter.
🥕We used applesauce instead of oil in these marvelous muffins. You can add a light vegetable or coconut oil if you want a fluffier texture by replacing the applesauce with oil.
🥕To make gluten-free muffins, simply substitute the all-purpose flour with a gluten-free flour of your choice. This is a brand I have used and recommend for gluten-free flour.
🥕Nutritional values will vary depending on any additional or alternate ingredients not listed not the recipe.
Nutrition
Calories: 97kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 156mg | Potassium: 125mg | Fiber: 1g | Sugar: 11g | Vitamin A: 83IU | Vitamin C: 7mg | Calcium: 60mg | Iron: 1mg
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