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Whole Wheat Vegan Oatmeal Raisin Muffins

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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.

Ingredients

  • 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

Instructions

  1. Preheat your oven to 425 degrees F. Line a 12-cup muffin tin with muffin liners.*
  2. 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.
  3. Whisk your flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
  4. Whisk your applesauce, brown sugar, molasses, coconut oil, and almond milk in a medium bowl. Set aside.
  5. 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.
  6. Fill your muffin liners to the top, then top with rolled oats and / or biscoff.
  7. 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.
  8. 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.

Notes

*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

Find it online: https://www.fooduzzi.com/2018/01/whole-wheat-vegan-oatmeal-raisin-muffins/

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