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.
If you tried this Vegan Oatmeal Raisin Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Oatmeal Raisin Muffins
Ingredients
Dry Ingredients:
- 1 and ½ cups Whole Wheat Pastry Flour
- ½ cup Oats (Quick Cooking)
- ¼ cup Ground Flax seed
- ¼ cup White Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Cinnamon (ground)
- ½ teaspoon Salt
Wet Ingredients:
- 1 and ¼ cups Almond Milk
- 1 tablespoon Vinegar (I used apple cider vinegar)
- ¼ cup Oil (I used organic, refined melted Coconut Oil)
- ¼ cup Maple Syrup
Optional Ingredients:
- ½ cup Raisins
- ½ cup Walnuts (chopped)
Instructions
- 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.
- In a large bowl, combine all the dry ingredients.
- 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.
- Fill each muffin cup about ¾ths 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.
- 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.
My Notes
- 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.
- 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.
Taste & Texture
- 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.
ML N. says
Thank you for your “low fat” baking recipes.
Several years ago I started watching my cholesterol and avoided traditional butter & egg recipes, only to realize recently that many “vegan” no cholesterol products such as tasty Miyoko “plant butter” use coconut oil that is actually as high in saturated fat as regular butter and best to be avoided similarly as palm oil. So now, I am substituting olive oil & banana, and also reducing by at least 1/2-3/4 the sugar used in most baking recipes, especially if my baking includes fruit such as blueberries/banana etc...
Madhuram says
Thank you for the tips and feedback, MLN.
Heather says
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 says
Thank you very much, Heather, for your lovely feedback. You made my day.
Jean says
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 says
Wow! Those are some interesting and delicious changes you have made to the recipe, Jean. Thank you for the feedback.
Jessica says
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 says
Thanks for the feedback, Jessica.
Kim says
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 says
That's awesome, Kim! Thank you very much for leaving your feedback.
Fareeda says
I made these muffins today. Came out very moist and tender and they rose beautifully.
I used half/half oil and yogurt. I used home made hemp milk. I also used 16 pkgs. of stevia instead of maple syrup/sugar. My batter made 6 muffins and a mini loaf. Will definitely bake these muffins again.
Thanks.
Madhuram says
Wow! That's awesome, Fareeda. Homemade hemp milk sounds interesting. I haven't tried baking with stevia. Your feedback inspires me to do so. Thank you.
Nelle says
I have never had good luck making muffins, but these ones were fantastic. They were a tad too sweet for me as I forgot to halve the agave, but they taste buttery and rich. I mixed agave and molasses for the liquid sweetener and I used a cup of AP and 1/2 cup of WW flour and craisins. I also used regular oats because that's all I had. I was a little worried because the batter was thinner than I was used to, but this is the first recipe where I got 12 muffins. Thank you so much!
Madhuram says
You're very welcome, Nelle.
Rhea says
Hi Madhuram, I am a big fan of your recipes and I like the idea of substituting the ingredients because at times you don't have everything ready for a recipe. And I'm too lazy to run to the store for the same. Regarding this one, can you please suggest something that I can replace the ground flax seed meal with. Thank so much.
Madhuram says
I think the flax seed meal in the recipe is not used as an egg substitute because it is 1/4 cup. Vinegar will do the role of egg in this recipe. So you can use flour itself to replace it.
Jessica says
This is a great recipe! I have two boys 3 and 5 that loved these muffins.
Madhuram says
Thanks Jessica.
Tat says
Yum! I just made these and was so pleasantly surprised with a beautiful recipe 🙂
I made a few changes: used spelt flour, added a little more oats, grapeseed oil, oat milk instead of almond milk, and instead of raisins I added dried apricots and dried figs, and threw in a few vegan choco chips. So moist and tasty! I think that the apple cider vinegar is a great idea as a wet ingredient. Thanks for helping me satisfy my muffin craving!
Tat
Madhuram says
That's great to know. Thanks for the feedback. 🙂