Vegan Oatmeal Raisin Muffins

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(from 21 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

Prep TimeCook TimeMakes
20 Mins16 Mins10 Muffins.
Vegan Oatmeal Raisin Muffins
4.8 from 21 reviews
This vegan oatmeal raisin muffin recipe is a humble recipe without too many ingredients but plenty on taste and texture. These ‘not-so-sweet’ vegan muffins are perfect to pack with your kids’ lunch or a great after-school snack. Of course, adding some mini chocolate chips would make it even more kid friendly.
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
Instead of:
Whole Wheat Pastry FlourWhole wheat flour and all purpose flour (50:50)
Almond MilkAny non-dairy milk for vegans or dairy milk for others
Apple Cider VinegarWhite vinegar
OilAny flavorless oil for vegans or melted butter for others
Maple SyrupHoney
RaisinsAny dried fruit or chocolate chips
WalnutsAlmonds or Pecans
  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.
  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.

Nutrition Facts
Servings: 10
Per Serving% Daily Value*
Calories 139
Total Fat 7.1g11%
Saturated Fat 4.9g24%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 267mg11%
Potassium 130mg4%
Total Carb 17.8g6%
Dietary Fiber 1.8g7%
Sugars 9.9g
Protein 1.6g
Vitamin A 1% – Vitamin C 0%
Calcium 4% – Iron 7%
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  1. Heather

    very delicious with a beautiful crumb. i doubled the batch to freeze. i did not make any changes. why are so many people only giving 4 stars while commenting that these are excellent? Definitely 5 star healthier muffins!

    • Madhuram

      Thank you very much, Heather, for your lovely feedback. You made my day.

  2. Jean

    I used applesauce instead of oil, and agave instead of maple syrup. I added 1/4 cup raisins and a 1/4 cup dried cranberries, no nuts. For a bit more sweetness, I put a half teaspoon of orange marmalade on top of each muffin batter before baking. I baked for 10 minutes at 400 to get a good rise, then dropped down to 350 for 12 minutes. I got 12 regular size muffins. They were moist and delicious! I think all dried cranberries and some nutmeg with the orange marmalade would be even better.

    • Madhuram

      Wow! Those are some interesting and delicious changes you have made to the recipe, Jean. Thank you for the feedback.

  3. Jessica

    Just made these for my little guys, so I turned them into mini muffins. I used honey too, I just love to bake with it & leftout the nuts so they can go to school. They smell and look yummy! Thanks

    • Madhuram

      Thanks for the feedback, Jessica.

  4. Kim

    This turned out excellent! I subbed honey for the maple syrup (I know, not vegan). And I removed the flax and just did additional flour. The muffins rose nicely and had perfect crumble and moisture. Thank you!!!

    • Madhuram

      That’s awesome, Kim! Thank you very much for leaving your feedback.