Vegan Oatmeal Raisin Muffins

4.6 from 10 reviews

Vegan Oatmeal Raisin Muffins

About a month and a half back I had borrowed the book Canada’s 150 Best Diabetes Desserts from the library. At that time I was contemplating going on a sugar free diet, so this book really intrigued me. The reason I chose to borrow this book was that artificial sweeteners were not used in the recipes. I already had cut way back on baking and it was just once or twice a month. So I thought it would be a good idea to cut back on the sugar even during those few occasions.

This oatmeal raisin muffin is the first recipe I tried from that book. The original recipe did have eggs and honey, which I have replaced with vinegar and maple syrup to make it vegan and the muffins came out very tasty. The sweetness was perfect for us. This made me thinking that I should be able to cut back at least 25%-35% of sugar in any recipe for that matter without affecting the taste of the baked goodies. I have bookmarked a couple of other interesting recipes to try from that book. So do take a look at that book when you are at the library the next time.

Vegan Oatmeal Raisin Muffins Recipe
4.6 from 10 reviews
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Prep time: 20 Mins
Cook time: 16 Mins
Yields: 10 Muffins.
Bake these vegan oatmeal raisin muffins when you are in the mood for a “not-so-sweet” treat.
Dry Ingredients:
  • 1 and 1/2 cups Whole Wheat Pastry Flour
  • 1/2 cup Oats (Quick Cooking)
  • 1/4 cup Ground Flax seed
  • 1/4 cup White Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon, ground
  • 1/2 teaspoon Salt
Wet Ingredients:
  • 1 and 1/4 cups Almond Milk
  • 1 tablespoon Vinegar (I used apple cider vinegar)
  • 1/4 cup Oil ( I used organic, refined melted Coconut Oil)
  • 1/4 cup Maple Syrup
Optional Ingredients:
  • 1/2 cup Raisins
  • 1/2 cup Walnuts, chopped
Substitutions:
Instead of:
Use:
Whole Wheat Pastry Flour Whole wheat flour and all purpose flour (50:50)
Almond Milk Any non-dairy milk for vegans or dairy milk for others
Apple Cider Vinegar White vinegar
Oil Any flavorless oil for vegans or melted butter for others
Maple Syrup Honey
Raisins Any dried fruit or chocolate chips
Walnuts Almonds or Pecans
Procedure:
  1. Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.
  2. In a large bowl, combine all the dry ingredients.
  3. In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.
  4. Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.
  5. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.
Taste:
  1. I liked these vegan oatmeal raisin muffins, the very first time I baked it. They were light and not as dense as I had expected and the sweetness was just right. The only minor thing I noticed was the smell of baking powder. Actually none of the other tasters were able to tell it. So when my friend asked me to bake a batch of these muffins for her, I cut back 1 teaspoon of baking powder and the muffins still turned out great. So the recipe here is after the change in the quantity of baking powder. The original recipe had used 2 teaspoons. Also this recipe does not make 12 muffins. For the first batch I got 10 muffins and for the second I was able to manage 11 muffins.
My Notes:
  1. The original recipe had used regular whole wheat flour, egg, vegetable oil, honey and chocolate chips. I have used whole wheat pastry flour, vinegar, coconut oil, maple syrup and raisins instead.
  2. The muffins were to be baked at 400F/200C for 15-20 minutes as per the original recipe. The smoking point of the organic, expeller pressed, refined coconut oil I was using is 360F, so I chose to bake it at 350F. I was assuming that at such a lower temperature the muffins would take about 22-25 minutes to bake but it was done in 16 minutes itself.

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Ratings and Reviews (10)

Vegan Oatmeal Raisin Muffins
3 star: 0
2 star: 0
1 star: 0

31 Responses to “Vegan Oatmeal Raisin Muffins”

  1. [...] and egg free but you can find many yummy vegan breakfast options.  My son’s favorite is the Oatmeal Raisin Muffins.  I make 2 batches – one with raisins and one without (for my picky eater).  Another trick [...]

  2. Sras says:

    These are pretty good. They came out a little bit chewy for me but my oven died in the middle so they were slow cooked… I used blueberries instead of raisins as well.

  3. JennyB says:

    I made these tonight and they are so good! I’m not vegan but I just didn’t have eggs in my fridge but was craving a muffin so I searched for “muffin recipes without eggs”. I’m glad I found this recipe! I used regular milk instead of almond milk, and then I used Canola oil instead of Coconut oil and it still turned out deeelicious!

  4. Teri says:

    Really good, easy to make and both my children enjoyed them. Made them in a mini muffin pan and baked for 13 minutes.
    I can always find great recipes on your website!

  5. Vesna says:

    I tried this recipe as something I could make for my Kindergartener to take to school. The batter is absolutely delicious and perfect, moist texture–definitely among the better vegan muffins I’ve made!

    Note: I made 1.5 times the amount (because I read that it doesn’t quite fill a dozen), and it was the perfect solution. I was able to fill each muffin liner to just barely overflow, which resulted in a very nice rise in the muffin.

    I used carob chips and walnuts (my kid doesn’t like raisins in baked goods). Also, I used golden flaxseed because it doesn’t give it that speckled appearance (which I don’t mind, but kids tend to be suspicious of!).

    The recipe’s a keeper!

  6. Faith says:

    Very good! Easy and delicious! Perfect for a September morning in Mi! :D my kids loved them too! Triple win! I of course didn’t read how much it makes so we ended up with six “really huge muppins” as my 3 year old said,

  7. Melissa says:

    I followed the recipe as written. The muffins were amazing. Hands down the best vegan muffin recipe I’ve ever come across. So yummy!

  8. Hello,

    I wanted to say thank you for this amazing recipe! I tried it this morning switching the raisins out with chocolate chips and the results are in! It was a hit!

    I will continue using your muffin recipes and I’ll keep updating on my progress.

    You can check out how they turned out here: https://m.facebook.com/matthewdumouchelphotographer/photos/a.292393267566232.1073741827.292386454233580/369254583213433/?type=1&source=48&ref=m_notif&notif_t=like

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