Oatmeal and Chocolate Chip Trail Mix Vegan Muffins
These muffins are a delicious and nutritious treat! Packed with oats, chocolate, and customizable mix-ins, they’re perfect for any time of day.
Equipment
- Muffin Tin
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 1 cup All-purpose flour sifted
- 1 cup Light brown sugar packed
- 1 cup Old-fashioned whole-rolled oats
- 1 tablespoon Cinnamon or to taste
- 2 teaspoons Baking powder
- 1 pinch Salt optional
- 1 cup Raisins or your choice of dried fruit
- 1 cup Mini chocolate chips plus more for sprinkling on top
- 1 cup Milk non-dairy or cow's milk
- 1/3 cup Liquid-state coconut oil melted
- 2 teaspoons Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with muffin liners to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, old-fashioned oats, cinnamon, baking powder, and salt until well combined.
- In another bowl, mix together the non-dairy milk, melted coconut oil, and vanilla extract. Whisk until thoroughly combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix; a few lumps are okay.
- Gently fold in the raisins and mini chocolate chips, reserving a few chocolate chips for sprinkling on top.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the reserved chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack. Enjoy warm or store for later!
Notes
- Customize these muffins with your favorite nuts or seeds for added texture.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in a freezer-safe bag for up to 3 months.