Vegan Oatmeal Muffins Recipe

These tasty vegan oatmeal muffins prove that there’s more than one way to eat your oatmeal.  They are very filling, with a satisfying combination of cakey moistness and whole-oatmeal crunch.  Serve warm with some Earth Balance spread and organic preserves (think farmer’s market!) for a real treat.

Vegan Oatmeal Muffins

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• CourseBreads, Snacks
• CuisineVegan, Vegetarian

Servings	Prep Time
12muffins	20minutes

Cook Time

25minutes

Servings Prep Time 12muffins 20minutes

Cook Time 25minutes

Vegan Oatmeal Muffins 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! CourseBreads, Snacks CuisineVegan, Vegetarian Servings Prep Time 12muffins 20minutes Cook Time 25minutes Servings Prep Time 12muffins 20minutes Cook Time 25minutes

Ingredients

• 1cup old fashioned oats(not quick-cooking)
• 1cup white whole wheat flour
• 1/2cup white flour
• 2teaspoons baking powder
• 1/2teaspoon salt
• 3teaspoons Ener-G egg replacer
• 4tablespoons warm water
• 3/4cup demerara sugar
• 3/4cup plain soy milk
• 1/4cup (1/2 stick) Earth Balance stick margarine melted
• 1teaspoon vanilla extract

Servings: muffins

Units:MetricUS Imperial

Instructions

1. Preheat oven to 400 degrees F.
2. Spray muffin tin with cooking spray.
3. In a medium bowl, combine Ener-G and warm water, whisking well until smooth. Set aside.
4. In a large bowl, combine oats, flours, baking powder and salt. Mix well.
5. Whisk demerara sugar into Ener-G mixture.
6. Add soy milk, melted Earth Balance, and vanilla to wet ingredients. Whisk well.
7. Pour wet ingredients into dry ingredients and fold together just until moistened.
8. Divide batter among muffin cups.
9. Bake for 20 to 25 minutes, until tops spring back when touched and a toothpick inserted in the center of a muffin comes out clean..

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