Vegan Oatmeal Muffins are very delicious and made with all the plant-based components. It contains flour, rolled oats, brown sugar, baking powder, cinnamon, baking soda, vegetable oil, plant milk, and lemon juice. Oats provide the fiber content, while plant milk helps to provide the moisture content in these muffins, so there is no requirement for eggs. These muffins prepare easily, and we can add a choice of nuts, spices, or fruits to customize them as we like. Vegan Oatmeal Muffins work perfectly well for breakfast as they are filling enough and prepare quickly in only half an hour. These muffins store well, so we can also prepare them in advance for meal prep purposes.
STATS:
- Calories: 180 kcal
- Prep time: 10 minutes
- Serving size: 1 muffin
- Cook time: 20 minutes
- Cuisine: American
- Total time: 30 minutes
- Course: Breakfast
- Diet: Vegan
- Serving: 12 muffins
EQUIPMENT:
- Mixing bowls
- Whisk
- Spatula
- Muffin tin
- Paper liners
- Oven
INGREDIENTS:
- Rolled oats: 1½ cups
- All-purpose flour: 1½ cups
- Brown sugar: ⅔ cup
- Baking powder: 2 teaspoons
- Baking soda: ½ teaspoon
- Ground cinnamon: ½ teaspoon
- Salt: ⅓ teaspoon
- Unsweetened plant milk: 1 cup
- Vegetable oil: ⅓ cup
- Vanilla extract: One tsp.
- Lemon juice: Two tsp.
INGREDIENT NOTES:
ROLLED OATS:
- Utilize the rolled oats to provide the texture in these muffins. It also adds the fiber content so it satisfy our hunger in a better way.
ALL-PURPOSE:
- Use the all-purpose flour to prepare these muffins. It is perfect for them, or use the wheat flour instead if required.
BAKING POWDER:
- It is used to add a slight rise to these muffins. We have to use the fresh baking powder for the best results, as the expired powder doesn’t lift these muffins.
SALT:
- A small quantity of salt is enough to add to these muffins. It is essential to boost the overall flavor. It also balances the sweetness of these muffins.
BAKING SODA:
- It reacts with the lemon juice to provide a slight lift. Don’t exclude the baking soda, as it helps in improving the texture as well.
PLANT MILK:
- Use plant milk, such as almond, coconut, or cashew, instead of dairy to make this vegan recipe. It provides the moisture content in them. It also combines with lemon juice to create the leavening effect of eggs.
LEMON JUICE:
- Use the lemon juice in these muffins. It will react with the soda to provide the softness, as it does with the use of eggs. Its taste is not noticeable in these muffins.
BROWN SUGAR:
- It is added to include the sweet taste in these muffins & add a light taste of caramel. Use the white or coconut sugar if required.
VANILLA ESSENCE:
- Vanilla essence is used to add the aroma and flavor to these muffins. It is ideal to utilize pure vanilla to provide a strong taste.
VEGETABLE OIL:
- Use vegetable oil to make these muffins. Use the coconut oil to add a light coconut flavor, or use the neutral oil for a tasteless addition.
INSTRUCTIONS:
- Pre-heat the oven to 180° F.
- Then line the muffin tin with parchment cups.
- Take a large dish and stir the flour, baking powder, cinnamon, oats, sugar, baking soda, & salt.
- Now grab another vessel and mix the oil, vanilla essence, plant milk, and vinegar in it.
- Then combine both of these components till they mix well.
- Add the batter equally among the cups.
- Now bake these muffins for eighteen to twenty-two minutes till they are properly baked.
- When they get done, leave them to cool for ten minutes.
SERVING SUGGESTIONS:
BREAKFAST:
- Scrambled eggs
- Avocado slices
- Bulletproof coffee
SNACKS:
- Cheese cubes
- Olives
- Almond butter
DESSERT:
- Sugar-free whipped cream
- Dark chocolate shavings
TOPPINGS:
- Coconut flakes
- Chia seeds
- Crushed walnuts
ON THE GO:
- Protein shake
- Keto fat bombs
TIPS:
- Don’t mix the batter for a long time, as it removes the air, and muffins get dense.
- Include the chopped berries, nuts, or chopped apples to make them more flavorful.
- Cool the muffins lightly so they don’t crumble.
STORAGE INFORMATION:
FRIDGE:
- Add these muffins to the closed vessel and store them for 5 days.
FREEZER:
- We wrap these muffins in plastic separately and freeze them for two months.
FAQs:
How can I prepare gluten-free muffins?
- Use the gluten-free oats or flour for this purpose.
Can I decrease the quantity of sweetness?
- Yes, you can slightly decrease the quantity of sugar like 25%, but it will make slightly dry muffins.
Will I blend the oats to use them instead of flour?
- Yes, use the oats blend instead, but it will prepare slightly dense muffins.
NUTRITIONAL INFORMATION:
Calories: 180 kcal
Portion: 1 muffin
Net carbs: 26 g
Total carbs: 30 g
Fiber: 4 g
Protein: 4 g
Fat: 6 g
Iron: 1.8 g
Portion size: 90 g
Calcium: 0.12 g
Vitamin A: 0.0004 g
Sodium: 0.18 g
Potassium: 0.22 g
