Oatmeal-Raisin Muffins (Vegan & Gluten Free)

Oatmeal-Raisin Muffins (Vegan and Gluten Free)

I definitely enjoy cooking with oatmeal.  I already used it to make pancakes and veggie burgers, so I decided to make a muffin next!  It's cheap, it's easy, and it's healthy.  What's not to love?

These muffins are tender, sweet (but not too sweet), and are packed with amazing flavors like cinnamon, nutmeg, and vanilla. They make a very portable breakfast or snack too!

Ground chia seeds act as the binder in this recipe.  To grind the seeds, simply place them in a coffee grinder (one dedicated for spices and seeds would be best) and blend until you basically have a flour.  Hydrate them in warm water and allow to sit for five minutes.

This recipe also requires you to make your own plant based buttermilk.  The good news is that it's super easy to do.  Pour the soy milk right into your medium mixing bowl.  Stir in the vinegar.  Let it sit for about five minutes.  By the time you are ready to assemble the wet ingredients, it should be all set.

If you need your muffins to be gluten free, just make sure to use gluten free oatmeal. 

Makes: 12 muffins

Ingredients:

•  2 cups old fashioned rolled oats
• 1 cup unsweetened soy milk
• 1 TBSP apple cider vinegar
• 2 TBSP ground chia seed
• 1/4 cup + 1 TBSP warm water
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 TBSP maple syrup
• 2 TBSP canola oil
• 1 tsp vanilla
• 1/2 cup raisins

Directions:

1.  Preheat your oven to 400 degrees F.
2. Place paper liners in your muffin tin or spray with nonstick cooking spray.
3. Process the oats in your food processor for about 3 minutes to make them into flour. (My food processor is tiny, so I did half at a time).
4. Combine the soy milk and apple cider vinegar in a medium mixing bowl.  Set aside. Let sit for about five minutes.
5. Combine chia seed and warm water in a small bowl, Set aside.  Let sit for about five minutes.
6. In a large mixing bowl combine oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
7. In the mixing bowl with your milk mixture, add your chia mixture, maple syrup, oil, and vanilla.
8. Pour the wet ingredients into the dry ingredients.  Stir till combined.
9. Add in the raisins.
10. Spoon evenly into 12 prepared muffin cups.
11. Bake for 15-18 minutes.

More Breakfast Recipes:

• Mango-Carrot-Lime Smoothie (Vegan & Gluten Free)
• Cinnamon-Apple Whole Wheat Muffins (Vegan) 
• Whole Wheat Pumpkin Pancakes (Vegan) 
• Carrot Hash (Vegan)

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