Boom boom boom…muffins.
*name that show*
Muffins are on the menu today! And they taste like a cookie and are filled with all the good things!
SO I was going to say that this is the first dessert recipe I posted this year. But then I looked at the ingredient list, and I’d say that these muffins are more fitting as a breakfast or snack than as a dessert. While you could totally eat them for dessert, I’d say they get an asterisk in the dessert category. A not-too-desserty dessert.
That’s a thing, right?
Muffins. I love muffins so much. Shoutout to my 8th grade English teacher bringing her students those heavenly jumbo Costco muffins during exam week. Ever since then (yes, this is a vivid food memory for me), muffins have been my JAM.
Working at a coffee shop didn’t help either. Helloooo, blueberry, coffee cake, and pumpkin muffiny heaven!
But muffins, as innocent as they look standing there all plump and pretty, can bring an impressive amount of sugar, fat, and other delicious, but not-too-breakfast-friendly ingredients.
However. These muffins are pretty much as breakfasty as you can get. Whole wheat, apple sauce, spices, coconut oil, oats, and a weeee bit of brown sugar are pretty much all you need to be swimming in carby breakfast heaven.
Let’s dig in, shall we?
Like most muffins recipes, we’ll start by mixing the dry ingredients, then the wet ingredients, then all the ingredients together. Super simple. But first things first: I recommend you soaking your cute little raisins in some hot water for a few minutes. The water helps them plump up so beautifully, you would swear you were eating a fresh blueberry in a muffin. It’s crazy.
That said, you can totally skip this step if you like them on the chewier side. Up to you!
Oh, and a note on the raisins: if you’re raisin-akin, feel free to substitute them with mini chocolate chips. I won’t tell no one.
Our dry ingredients are pretty standard: whole wheat flour, rolled oats, baking powder & soda, cinnamon & nutmeg, and salt. Whisk and set aside.
Our wet ingredients are typical of pretty much any muffin recipe too. Coconut oil, almond milk, molasses, and brown sugar – mix them all together! And then you’re going to need a whole mess of applesauce – 1 and 1/2 cups! Applesauce is an amazing ingredient in vegan baked goods because it adds SO MUCH moisture to the final product.
Speaking of moisture…
These muffins are so moist. MUCHO moist.
So moist in fact, that I’m willing to risk you leaving my blog for saying moist so many times. Moist moist moist. They’re like that sticky, melt-in-your-mouth moist that I so love in a baked good. I’m telling you – so good.
And then you can top them with fun things! If you want a more breakfasty muffin, add some pretty rolled oats on top. I just love the look of an oat-topped muffin.
If you’re into a more desserty muffin, go with crushed biscoff cookies. Aka. my new obsession. Call 2015, because I have just discovered the biscoff cookie craze, and I’m never ever looking back.
I hope you love these muffins, friends!
Whole Wheat Vegan Oatmeal Raisin Muffins
|Prep:||Cook:||Yield: 15 muffins||Total:|
If you're an oatmeal raisin cookie fan, you'll LOVE this muffiny take on them! These muffins are whole wheat, naturally vegan, and so simple to make! Perfect for breakfast, snacks, or dessert.
- 3/4 cup raisins
- 1 and 1/2 cup white whole wheat flour
- 1/2 cup rolled oats
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 and 1/2 tsp. cinnamon
- 1/4 tsp. freshly ground nutmeg
- pinch salt
- 1 and 1/2 cup applesauce (at room temp)
- 3/4 cup packed brown sugar
- 1 Tbsp. molasses
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup unsweetened vanilla almond milk (at room temp)
- for topping: a sprinkling of rolled oats or crushed up biscoff cookies
- Preheat your oven to 425 degrees F. Line a 12-cup muffin tin with muffin liners.*
- Place your raisins in a small bowl and cover them with hot water until you need them for the recipe - this helps them plump up and get nice and juicy in the muffins! Be sure to drain them very very well (even pat them dry with a towel) before adding them to the recipe.
- Whisk your flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
- Whisk your applesauce, brown sugar, molasses, coconut oil, and almond milk in a medium bowl. Set aside.
- Add your soaked raisins to your flour mixture and toss to coat. Add your wet ingredients to your dry ingredients, and mix with a rubber spatula until just combined.
- Fill your muffin liners to the top, then top with rolled oats and / or biscoff.
- Bake the muffins for 5 minutes at 425 then, without opening the oven door, reduce the oven temperature to 350, and bake for an additional 16-19 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 8 minutes in the muffin tin before removing and placing them on a baking sheet to cool completely. I let them cool for a few hours before digging in. Store in an air-tight container at room temperature for a few days, or place in the fridge.
*I made 12 large muffins and 7 mini muffins with this recipe. If you have two regular-sized muffin tins, that's great! Use 15 liners and divide them evenly between the two pans. If you're like me and only have one of each, line your mini muffin tin with 7 liners. You can bake the after the regular muffins are finished baking at 350 for about 20 minutes, or until a toothpick inserted into the middle comes out clean.
Baking at two different temperature technique from the queen of baked goods, Sally from Sally's Baking Addiction.
Muffin recipe adapted from Maria at Two Peas and Their Pod
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