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Oatmeal Muffins with Variations

Yield12 Servings

This slightly sweet, versatile, and healthy recipe can be made easily in under an hour. It is dairy-free with no oil and no sugar. There are many variations and one is sure to appeal to every member of the family. They are great for breakfast, snacks, or lunch boxes.

Oatmeal-Muffins

 2 cups rolled oats (for blending)
 1 tablespoon ground flax
 2 tablespoons water
 1 ½ cups mashed, pureed, or crushed fruit (see variations for type of fruit)
 ⅓ cup maple syrup
 ⅓ cup unsweetened, unflavored plant milk of your choice or replacement liquid
 1 tablespoon apple cider vinegar
 1 teaspoon soda
 2 teaspoons baking powder
 ½ cup rolled oats (unblended)
 3/4 cup - 1 cup add-ins (chocolate chips, coconut, etc.)
 ½ cup chopped walnuts or pecans (optional)
Variations
Chocolate, Chocolate Chip Muffins
 Reduce 1/2 cup unblended rolled oats to 1/3 cup
 1 ½ cups mashed bananas
 ⅔ cup cocoa powder
 1 cup chocolate chips
Pumpkin Raisin Muffins
 1 ½ cups pumpkin puree
 2 teaspoons ground cinnamon
 ½ teaspoon ground ginger
 ½ teaspoon ground nutmeg
 ½ teaspoon cloves
 1 cup raisins
Apple Cinnamon Muffins
 1 ½ cups applesauce
 1 cup finely chopped, unpeeled (if organic) apples
 2 teaspoons ground cinnamon
Banana Blueberry Muffins
 1 ½ cups mashed bananas
 1 cup frozen blueberries (no need to thaw)
Piña Colada Muffins
 Drain a can of crushed pineapple. Reserve juice
 Add 1 1/2 cups crushed pineapple
 Replace the plant milk with 1/3 cup reserved juice
 2 teaspoons coconut extract
 Replace 1/2 cup unblended oats with 3/4 cup dried unsweetened shredded coconut
1

Preheat oven to 350° F.

2

Place 2 cups rolled oats in a blender jar and blend until the oats become a flour. Set aside.

3

In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.

4

Place the mashed bananas or replacement crushed or pureed fruit in a large mixing bowl. To this, add the flax mixture, milk, maple syrup, and vinegar. Stir to mix.

5

To the wet ingredients, add the remaining dry ingredients and stir just until mixed.

6

Place the batter into a silicone muffin pan or use paper cupcake holders in a metal muffin tin. By using this method, you will not have to use any oil to coat the tin for easy removal.

7

Bake for 25 minutes. Check the muffin by inserting a toothpick into the middle to make sure it is done.

8

Remove muffin pan from the oven. Let the muffins sit for 10 minutes and then gently tip the muffins on their side in the pan to cool completely.

Note
This recipe makes a very stiff batter. Don’t be tempted to add more liquid. The finished muffin is slightly sweet and moist.

Serves 12 muffins

Nutrition Facts

Servings 12