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.
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.
Nutrition
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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. 🙂
Christine D says
I just jave to say all your recipes are brilliant! Thank you for sharing.
Madhuram says
You're very welcome Christine.
parinita manwani says
Hi i would like to know if the oats need to soaked in water and put or just dry full oats??
Madhuram says
No you don't need to soak. Just mix it in.
Neha says
Just wanted to say THANKS, Madhuram 🙂 Tried this and many other of your recipes. Everytime it turned out perfect. I love the way you describe your recipes with notes and substitutions. You're a very good cook & an amazing writer. Thank you for this website.
Madhuram says
You're very welcome Neha. Thank you so much for your generous compliments. You made my day!
Janaki says
Can i use brown sugar?
Madhuram says
You can use, Janaki. But you would have to increase the quantity of milk a little depending upon the consistency of your batter.
Matthew Dumouchel says
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¬if_t=like
Madhuram says
You're welcome Matthew. I checked out the picture and it looked great, so much better than mine.
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!
Madhuram says
Thanks Melissa.
Faith says
Very good! Easy and delicious! Perfect for a September morning in Mi! 😀 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,
Madhuram says
Muppins! That's so cute, Faith. I guess 3 is the best age. My youngest is 3 too and he says the cutest things.
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!
Madhuram says
Thank you very much for the feedback and tips, Vesna.
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!
Madhuram says
Thanks for the compliment, Teri.
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!
Madhuram says
I love it when I hear from people who normally bake with eggs. Thanks Jenny.
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.
Madhuram says
Thanks Sras.
Jean says
Great recipe! Made them following your recipe with the exception of the flour. I used King Arthur's White Whole Wheat Flour and they came out quite fluffy. I don't know about any of the other comments regarding sweetness.....if anything, I'd cut down on the 'sweet' stuff. My batch made a full 12 muffins but I'm pretty liberal with walmuts and raisins. They took about 25 min at 350 for tooth-pic to come out clean. Look forward to trying more of your recipes.
Madhuram says
Thanks Jean.
Sarah says
I just tried this recipe and it's great! I didn't have any ground flax so I replaced it with some whole chia seeds. I also supplemented the maple syrup for agave syrup which worked just as well. I was looking for a not too sugary breakfast muffin and this recipe hit the nail on the head. The texture is very much like non-vegan muffins which is always a bonus!
Madhuram says
I'm glad you liked it, Sarah. I have been hearing a lot about chia instead of flax seed. Have to try that.
Swatti says
What can we substitute for flax seed?
Please reply soon
Madhuram says
Flaxseed meal is not used as an egg replacer but for health reasons. So you can susbtitute it with any flour you are using or even oats, wheat bran etc.
swatti says
thanks for replying so promptly,your recipes are really good.
Madhuram says
You're welcome Swati.
Olivia says
It's a great recipe indeed. I actually think it tastes better without eggs. It's just so delicious.
O Shu Xian says
Can replace apple cider vinegar with lemon juice?
Madhuram says
Yes, you can.
Sunita says
I loved these, Madhu! These muffins are soft and fluffy, yet so filling 🙂 Made them for my diabetic MIL. Thanks from both of us for another never-fail recipe!
Madhuram says
You're welcome Sunita. I'm very happy that your MIL liked it too.
Prachi says
Hi, I just tried your cupcakes. Thanks for posting this recipe. Cupcakes turned out really well. I did not have maple syrup/honey..so added hersheys chocolate sauce as a substitute. Just wished that it turned out a little more sweeter.
Madhuram says
You're welcome Prachi. These muffins are supposed to be mildly sweet because it's for Diabetic people.
Sandhya says
Madhuram these are really awesome.. I have been thinking to trying it since you posted it & finally I had the chance today.
Let me tell you this is the best TEA TIME snack I can ever think of.. It is WONDERFUL & so very healthy!!
I did some tweeks as :
I used
3/4th cup APF & 3/4th cup WWF
Olive oil instead of CO as I dont have EVCO
I omitted Maple Syrup/Honey & Raisins & instead I added
2 Tablespoons FIG Butter [this is something amazing that I found in Trader Joes.. Its not butter actually a spread but its called butter just 'coz it has more fruit than sugar]
This muffin has the right texture & the sweetness is SPOT ON!!
This is definitely a keeper & next time I am going to try with less APF & more oat flour.. will let you know
Thanks & keep Rocking!
Sandhya
Madhuram says
You're welcome Sandhya. Thanks for the detailed feedback. I have heard about apple butter but not fig butter.
Vani says
Muffins are looking so yummy! Will try this recipe sometime.