Oatmeal and Chocolate Chip Trail Mix Vegan Muffins
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
29 mins
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Servings
9 medium muffins
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Calories
328 kcal
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Course
Baked Goods
Oatmeal and Chocolate Chip Trail Mix Vegan Muffins
They’re some of easiest and least fussy muffins to make. No mixer, one bowl, and so fast. They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats. The muffins happen to be vegan, but they definitely don’t taste like health food. If you happen to run out of eggs and butter, and have a muffin or trail mix craving, enjoy. Substitute 1/3 cup of your favorite dried fruit instead of raisins, or use 1/3 cup chopped nuts. I used mini chocolate chips because they stay suspended in batter better, but regular chips will likely be fine. I used coconut oil and you can’t taste it, but sub with another oil if preferred. Not all ingredients are vegan so read labels and make appropriate choices for your needs.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup light brown sugar packed
- ⅔ cup old-fashioned whole-rolled oats do not use quick-cook or instant
- 1 tablespoon cinnamon or to taste
- 2 teaspoons baking powder
- pinch salt optional and to taste
- ⅓ cup raisins I used a raisin medley; substitute with your favorite dried fruit OR with 1/3 cup of chopped nuts
- ⅓ cup mini chocolate chips plus more for sprinkling tops substitute with regular-sized chocolate chips or white chocolate, peanut butter chips, etc.
- ½ cup milk rice, soy, almond, cashew, cow, etc.
- ⅓ cup liquid-state coconut oil substitute with canola or vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don’t prefer the cosmetic look of paper liners); set aside.
- In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine.
- Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine.
- Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don’t overmix.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don’t use all 12, muffins will be too skimpy).
- Top each muffin top with a generous pinch of chocolate chips.
- Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don’t overbake because muffins will be prone to drying out. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9medium muffins
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 328kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 1mg | 0% |
| Sodium | 138mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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