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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| Servings | Prep Time |
| 12muffins | 20minutes |
| Cook Time |
| 25minutes |
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| Vegan Oatmeal Muffins
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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:
Instructions
- Preheat oven to 400 degrees F.
- Spray muffin tin with cooking spray.
- In a medium bowl, combine Ener-G and warm water, whisking well until smooth. Set aside.
- In a large bowl, combine oats, flours, baking powder and salt. Mix well.
- Whisk demerara sugar into Ener-G mixture.
- Add soy milk, melted Earth Balance, and vanilla to wet ingredients. Whisk well.
- Pour wet ingredients into dry ingredients and fold together just until moistened.
- Divide batter among muffin cups.
- 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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