Lady Beltane had a minor heart-attack a couple of months ago that finally woke her up to the fact that at 61 years she needed to quit eating like someone at least 30 years her junior. I go to a coffee house every week, usually Wednesday’s for what I call my Muffin Wednesday Walk, which Sliver Sage Witch thinks is a silly name but oh well, and their home made muffins are fantastic but with my slowly changing diet I cannot eat some of the ones they make. I have a grandson who has many food allergies including all dairy, wheat products, and eggs so I developed a recipe for vegan oatmeal cookies and also one for vegan oatmeal muffins sometimes with dried cranberries or very dark chocolate (95% Cocoa). When I created this recipe about 13 years ago I had never even heard the word “vegan” so had no idea that was the type of recipe I was making.
Side note for people making the in countries where the use Celsius instead of Fahrenheit double check the ingredient measurements and baking tempature as I may have converted something or everything wrong. I live in the Midwestern United States so don’t use C, gm, ml, etc.
Vegetarian or Vegan Oatmeal Muffins
Bake st 350 F/180 C For 18 to 20 REGULAR 9 TO 11 VEGAN and Gluten Free minutes Makes 12 muffins
The measurements for all ingredients up to the Flax seed stay as does the extract and optional ingredients the same for regular muffins. The only change is a large egg for the flaxseed,
1 cup regular flour or 1 cup/240 Grams Oat Flour (to make your own oat flour use regular old fashion cooking oats not instant cooking oats. Start by placing the amount needed for the recipe into a food processor. Process the oats until they are a flour like consistency. Than remeasure or reweigh the oat flour you made need to make more or possibly have some left over)
1 cup/ 240 Grams Packed Light or Dark Brown Sugar
1 teaspoon/ 5 ml Baking Powder
1 teaspoon/ 5 ml Baking Soda
1/2 cup/ 120 ml Vegetable Oil
1 Large Egg or 2 Tablespoons/ 30 ml Ground Flax Seed or Pureed Prunes
1 teaspoon/ 5 ml Vanilla or Almond or Your Choice of Extract
1 cup/ 240 Grams Dried Cranberries or small to medium sized Dark Chocolate Chunks or Fresh Blueberries OPTIONAL
1/4 cup/60 Grams Water (ONLY FOR VEGAN OR GLUTEN FREE)
In large bowl combine flour, brown sugar, baking powder, and baking soda (dried cranberries or small to medium size dark chocolate chunks . Mix thoroughly.
In another bowl combine vegetable oil, flak seed or pureed prunes, oatmeal and the flavored extract. Mix thoroughly.
Add second bowl into first bowl. (Add water if required.) Mix ONLY until the dry ingredients are moist. Over mixing can cause muffins to come out flat.
Vegan and Gluten Free muffin dough has a consistent chocolate chip cookie dough. Fill lightly greased muffin tin or paper liners 3/4 full. These muffins barely rise. They will be a med Brown on top when done. Place on cooling rack until completely cooled before putting them away.
Regular muffin batter will be slightly thin. Full lightly greased muffin tin or papers 1/2 full as they will rise. They will be a light to medium Brown when done. Place on a cooling rack until completely cool before putting them away.