Dessa Veganska havregrynsmuffins deliver the best moist, fluffy, and healthy vegan blueberry muffins for breakfast, filled with wholesome ingredients like oats, maple syrup, and applesauce.
I have been baking veganska muffinsrecept for the past 5 years, it’s enough to say that I now master the art of baking vegan muffins. This muffin recipe is inspired by two previous brilliant vegan recipes you love, my veganska blåbärsmuffins och min cinnamon oatmeal muffins.
The process to achieve moist, fluffy vegan oatmeal muffins is pretty simple, I work on keeping a nice balance of flour, oat ratio to oil and milk. The oil and applesauce keep the crumb moist and bouncy and prevent a dry crumb that often comes from too much oats in oatmeal muffins.
Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!
Gillar du det här receptet?
Lämna ett kommentar nedan eller gå till vår Facebook-sida där jag svarar på (nästan) alla kommentarer, vår Instagram sida för inspiration, eller vår Pinterest för att spara recept!
Veganska havregrynsmuffins
This oatmeal vegan muffins recipe delivers the best vegan blueberry muffins for breakfast, filled with wholesome ingredients from oats, maple syrup, apple sauce and ready in less than 30 minutes.
Skriva ut
översyn
Dela på Facebook
nål
Spara i e-post
Serveringar: 12 muffins
Kalorier: 225 kcal
Innehållsförteckning
- 1 kopp Mandelmjölk - (anteckning 1)
- 1 tesked Äppelcidervinäger - (anteckning 2)
- ½ kopp Lönnsirap
- 1 tesked Vanilj extrakt
- ½ kopp Mild smaksatt olivolja - (anteckning 5)
- ¼ kopp Osötad äppelmos
- 1 kopp Gammaldags havregryn - (anteckning 3)
- 1 ¾ kopp Heltäckande mjöl - (anteckning 4)
- 1 tesked Bakpulver
- ½ tesked Bakpulver
- 1 tesked Kanel
- ½ tesked Salt
- 1 ½ kopp Blåbär - färska eller frysta (not 6)
Instruktioner
- Värm ugnen till 180 °C. Klä en muffinsplåt med 12 hål med pappersformar. Smörj med matlagningsspray. Ställ åt sidan.
- In a large mixing bowl, whisk all the wet ingredients: applesauce, almond milk, maple syrup, vanilla extract, oil, and apple cider vinegar. Stir until the batter is smooth.
- Using a silicone spatula, stir in the dry ingredients: all-purpose flour, oats, baking soda, baking powder, cinnamon, and salt.
- Vänd i blåbär, färska eller frysta, och rör om så att de blandas jämnt.
- Fill the prepared muffin pan evenly with the oatmeal muffin batter and sprinkle extra oats or blueberries on top of each muffin before baking.
- Bake the muffins at 350°F (180°C) for 25-28 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Låt svalna på ett galler innan servering.
Anmärkningar
Anmärkningar 1Du kan också använda sojamjölk, havremjölk eller vilken osötad växtbaserad mjölk du gillar.
Anmärkningar 2: You can use lemon juice or lime juice instead.
Anmärkningar 3: Quick oats are a great option too. Pick gluten-free certified oats if desired.
Anmärkningar 4: White spelt flour or white wholewheat work well in the same amount. For a gluten-free version, use my guide till glutenfri konvertering.
Anmärkningar 5Alla oljor med svag smak fungerar bra, som rapsolja, smält kokosolja eller avokadoolja. För ett oljefritt alternativ kan du prova mosad banan eller äppelmos.
Anmärkningar 6: You don’t need to thaw frozen blueberries. My tip is to place the frozen berries in a sieve and run cold tap water onto the berries to remove the blue hue and prevent the muffin batter from turning blue/purple.
Lagra: Store the muffins in the fridge for up to 4 days in a sealed box, or freeze them for up to 1 month in zip-lock bags.
Kostrådgivning
Tjänande: 1Servering | Kalorier: 225kcal | kolhydrater: 31.1g | Protein: 3g | Fett: 9.9g | Mättat fett: 1.4g | Fleromättat fett: 1.3g | Enkelomättat fett: 6.9g | Natrium: 207.4mg | Kalium: 93.9mg | Fiber: 1.8g | Socker: 10.5g | Vitamin A: 12IU | C-vitamin: 1.9mg | Kalcium: 68.7mg | Järn: 1.3mg | Magnesium: 17.7mg | fosfor: 57.3mg | Zink: 0.5mg
Ingredients And Tips
- Mandelmjölk is my favorite option. It’s light, has no flavor, and turns the muffin crumb fluffy. My first tip is to use unsweetened dairy-free milk to avoid added sugar, and also, feel free to try high protein options like soy milk to make the muffins more nutritious.
- Äppelcidervinäger is used to curdle the milk. It makes vegan buttermilk that adds a slightly sour flavor to the crumb, very similar to bakery-style muffins. Any acidic ingredient works, from lemon juice to orange juice!
- Gammaldags havregryn, quick oats, or steel-cut oats. If you want the crumb to be less dry, as I like it, quick oats work better. If gluten-free, select gluten-free certified oats.
- Heltäckande mjöl or white whole wheat flour works in the same amount. I advise sticking to white flour because too much fiber turns the muffins dry. While white wholewheat flour works expect a different texture. For a gluten-free version, use my guide till glutenfri konvertering.
- Cinnamon and Vanilla Extract are a must to flavor these vegan oatmeal muffins.
- blåbär are my favorite berries in muffins like in my blueberry oatmeal muffins.
- Lönnsirap is a tasty refined sugar free sweetener, but agave syrup or coconut nectar works as well. I don’t recommend granulated sweeteners in this recipe as they dry out the batter.
- Osötad äppelmos or mashed banana. Feel free to use my banana oatmeal blueberry muffins recipe for a more robust banana flavor in your muffins. The fruit puree helps the ingredients bind together since it’s an egg-free oatmeal muffin. It also adds an excellent moisture to compensate for the fiber in oats that tends to dry out muffin batters. My tip is to keep the ratio as written. Don’t skip some of the oil for more fruit puree, or the muffin batter gets packed and less fluffy.
- Lätt olivolja is my go-to oil to add omega-3 fatty acids and a nice fluffy, moist texture to the crumb. Any oil with a light taste, like canola oil, melted coconut oil, or plant-based butter, works. Oil-free options like mashed banana or unsweetened applesauce make the muffin batter packed, wet, less bouncy, and are not my favorite.
- Bakpulver and baking soda are your raising agents for fluffy muffins.
Making Vegan Oatmeal Muffins
- First, in a large bowl, whisk all the wet ingredients: applesauce, oil, apple cider vinegar, maple syrup, almond milk, and vanilla extract.
- Stir in the dry ingredients: all-purpose flour, oats, baking powder, baking soda, cinnamon, and salt using a silicone spatula.
- When the batter is smooth and consistent, fold in blueberries and stir to incorporate. Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners, grease each with a cooking oil spray.
- Fill up the muffin cups to the top with the oatmeal muffin batter. If you like, add a few extra fresh blueberries on top of the muffins and sprinkle extra old-fashioned oats.
- Bake in the center rack of the oven until golden brown, about 25-28 minutes, or until a toothpick inserted in the center of the muffin comes out clean,.
Carines baktips
- Keep the Oil. I know it’s tempting to make these muffins healthier using an oil-free option, but oats are high in fiber, and without the oil, the muffin crumb is dry, packed, and not fluffy.
- Play with Flavors. Swap the blueberries for raspberries, dried fruits, or nuts. Or swap the applesauce for mashed pumpapuré or mashed bananas. Feel free to stir in up to 1/2 cup of chocolate chips or chopped nuts.
- Rinse Frozen Berries to Avoid Blue Muffins. Frozen blueberries tend to release a blue color when you stir them in the batter. To prevent that, place them in a sieve and give them a quick rinse under tap water to remove their color before stirring them into the batter.
Vanliga frågor om partihandel med mat och dryck
Can I skip the blueberries?
Yes, you can make the recipe without fruits, or use other adds on like a mix of dried fruits: cranberries, raisins, chopped dates or nuts like almonds, pecans or walnuts.
Kan jag använda frysta bär?
Yes, you don’t need to thaw the berries, stir the frozen berries directly in the batter.
Can I use coconut sugar or brown sugar instead of maple syrup?
No, this recipe has been created to use liquid sweetener but feel free to use my strawberry banana oatmeal muffin recipe to use crystal sweeteners.
Can I use Almond flour instead of all purpose white/wholewheat flour?
I haven’t tried, but I suppose it might be a bit too dry with almond flour.
I don’t have a muffin tin. Would this recipe work as a loaf? If so, how large would the loaf pan have to be?
It would work, but you’d have to bake it for a bit longer. I’d typically use a 9×5 pan.
Can you use honey instead of maple syrup?
Yes, it should work, they are generally fine to substitute.