Oatmeal and Chocolate Chip Trail Mix Vegan Muffins
Moist vegan muffins made with oats, mini chocolate chips and raisins (trail mix style). Makes 9 muffins.
Equipment
- 12-cup muffin pan
- non-stick cooking spray or oil
- Large Bowl
- Whisk
- Rubber spatula
- Measuring Cups
- Measuring Spoons
- large cookie scoop or 1/4-cup measure
- Wire Rack
Ingredients
Ingredients
- 1 1/4 cupsall-purpose flour
- 1 cuplight brown sugar packed
- 2/3 cupold-fashioned whole-rolled oats do not use quick-cook or instant
- 1 tablespooncinnamon or to taste
- 2 teaspoonsbaking powder
- pinchsalt optional and to taste
- 1/3 cupraisins I used a raisin medley; substitute with your favorite dried fruit OR with 1/3 cup of chopped nuts
- 1/3 cupmini chocolate chips plus more for sprinkling tops substitute with regular-sized chocolate chips or white chocolate, peanut butter chips, etc.
- 1/2 cupmilk rice, soy, almond, cashew, cow, etc.
- 1/3 cupliquid-state coconut oil substitute with canola or vegetable oil
- 2 teaspoonsvanilla extract
Instructions
Instructions
- Preheat oven to 350°F (177°C). Prepare a 12-cup muffin pan by spraying with non-stick cooking spray or greasing and lightly flouring only 9 cavities; set pan aside.
- In a large bowl, add 1 ¼ cups all-purpose flour, 1 cup light brown sugar (packed), ⅔ cup old-fashioned whole-rolled oats, 1 tablespoon cinnamon, 2 teaspoons baking powder, and a pinch of salt (optional). Whisk to combine.
- Add ⅓ cup raisins and ⅓ cup mini chocolate chips to the dry mixture and stir to distribute evenly.
- In a separate bowl or measuring cup, combine ½ cup milk, ⅓ cup liquid-state coconut oil, and 2 teaspoons vanilla extract. Pour the wet mixture into the dry ingredients.
- Using a rubber spatula, fold the batter until just combined—do not overmix.
- Using a large cookie scoop or a ¼-cup measure, evenly portion the batter into the 9 prepared muffin cavities (do not fill all 12 cavities).
- Sprinkle additional mini chocolate chips on top of each muffin as desired.
- Bake for about 20 to 24 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean or with a few moist crumbs but no wet batter.
- Allow the muffins to cool in the pan for 10 to 15 minutes, then remove them and transfer to a wire rack to cool completely.
- Store muffins airtight at room temperature for up to 5 days, or freeze for up to 6 months.
Notes
10. Store muffins airtight at room temperature for up to 5 days, or freeze for up to 6 months.