Vegan Oat Flour Muffins Recipe
Flexible gluten-free, oil-free muffin recipe
Equipment
- dough scraper ( optional )
Ingredients
Presoak Ingredients
- ½ cup raisins
Dry Ingredients
- 1 cup oat flour
- 1 tbsp ground flax seed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
Wet Ingredients
- 1 tbsp maple syrup
- 1 tbsp creamy peanut butter ( room temperature )
- ½ ripe banana, mashed ( see tip in main post if banana not ripe enough )
- 1 tbsp apple cider vinegar
- ⅓ cup unsweetened soy milk ( or other plant based milk )
- ½ tsp vanilla
Other Ingredients
Instructions
Preheat Oven
- Preheat oven to 425 °F.
Presoak Raisins
- Boil ½ cup of water and let raisins soak in the water for 10 minutes.
Prepare Muffin Pan
- Grease muffin pan well with coconut oil.
Mix Dry Ingredients
- Combine dry ingredients into one bowl.
Mix Wet Ingredients
- Use back of a spoon to combine maple syrup with peanut butter.
- Stir in mashed bananas and mix until smooth.
- Add in apple cider vinegar, plant milk and vanilla extract.
Drain Raisins
- Drain raisins and set aside.
Mix Wet and Dry Ingredients
- Pour wet ingredients over dry ingredients and mix gently with spoon until well combined.
- Gently mix in raisins.
Fill Muffin Pan
- Using a spoon or cookie scoop, fill up each muffin cup no more than three quarters of the way up, to leave room for expansion.
Bake
- Immediately place muffin pan in oven for 20 minutes.
Cool
- Remove muffin pan from oven and allow muffins to rest about 5 minutes before popping them out of pan.
- Place muffins on cooling rack for 15 minutes more to allow them to set fully.
Enjoy!
- Consume immediately or store in airtight container at room temperature for up to 4 days.
Tried this recipe?Let us know how it was!