Throwback Oatmeal Muffins Recipe

Name: Throwback Oatmeal Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup nondairy milk such as almond milk; 1 teaspoon apple cider vinegar; 1 tablespoon ground flax seed; 3 tablespoons water; 1/3 cup unsweetened applesauce; 1 cup rolled oats (not quick or instant); 1 cup whole wheat pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup chopped walnuts; 1/2 cup raisins

Servings: persons

1 cup nondairy milk such as almond milk
1 teaspoon apple cider vinegar
1 tablespoon ground flax seed
3 tablespoons water
1/3 cup unsweetened applesauce
1 cup rolled oats (not quick or instant)
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts
1/2 cup raisins

1
["Preheat the oven to 400u00b0F. Grease or line a standard 12-cup muffin tin with paper liners, or use a 6-cup tin for big breakfast muffins!", "In a measuring cup, combine the nondairy milk and vinegar. Set aside to ""curdle."" (This will act like buttermilk in the batter.)", "In a medium mixing bowl, whisk the flaxseed and water together until thickened. Add the nondairy milk mixture, the maple syrup and the applesauce and stir to combine.", "Add the oats, flour, baking powder and baking soda and mix until just combined. The batter will be lumpy.", "Fold in the nuts and raisins (or, if you prefer, omit the raisins and add 1/2 cup vegan chocolate chips). Divide batter among muffin cups until each is about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean."]

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup nondairy milk such as almond milk, 1 teaspoon apple cider vinegar, 1 tablespoon ground flax seed, 3 tablespoons water, and more.

Yes, Throwback Oatmeal Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Throwback Oatmeal Muffins

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