Oatmeal raisin muffins (vegan)
Muffins are such a staple in our house. I feel like I make a batch every other week and end up freezing half of them for an easy quick breakfast during the week. The reason I love muffins so much? There is no limit to the different ways you can make them and what you can add. From savory to sweet and everything in-between I can almost guarantee you can pull together some sort of muffin from you pantry right now, if it’s edible or not is another story.
I usually don’t go grocery shopping until Saturday night, my big night out these days. After a week home with growing kids mouths to feed our pantry and fridge looks pretty bare 😬 Unfortunately, my kids [and husband] don’t care I haven’t reupped our food and still need something for breakfast to get their day started.
This recipe is made from things you’ll most likely have in your kitchen, except for maybe the agave which can be substituted for maple syrup or honey. I know some vegans don’t eat honey though so if that’s your case I’d invest in some agave since it’s totally plant based. Plus agave is delicious and honestly great for margaritas (which we found out about 8 months ago during quarantine 😜). Hope you enjoy!
Makes: 12 muffins
Prep: 5 minutes
Cook: 22 minutes
Ingredients
- 1 banana, mashed
- 1 cup applesauce
- 1/2 cup agave
- 1 tsp vanilla
- 1 cup flour
- 1 1/2 cups rolled oats
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 3/4 cup raisins
Directions
- Preheat oven to 350* and add 12 liners to your muffin tins
- Mash bananas in a bowl, add applesauce, agave and vanilla
- In a separate bowl mix your dry ingredients flour, oats, cinnamon and baking soda
- Add the wet ingredients to the dry and stir with a wooden spoon then incorporate the raisins
- Divide the mixture evenly into the 12 muffin tins and bake in the oven for 22 minutes.
