It Still Feels Like Winter Vegan Oatmeal Muffins
Cozy up with these "It Still Feels Like Winter Vegan Oatmeal Muffins," the perfect plant-based treat for chilly mornings or afternoon indulgences. Packed with wholesome rolled oats, warm spices like cinnamon and nutmeg, and naturally sweetened with brown sugar and unsweetened applesauce, these muffins are a comforting blend of hearty and healthy. Melted coconut oil and a splash of vanilla extract lend richness, while optional chopped walnuts and dried cranberries add texture and bursts of flavor. Ready in just 35 minutes, this easy vegan recipe is great for meal prep or a quick snack, offering a tender, moist bite with every muffin. Whether served warm straight out of the oven or saved for later, these dairy-free, egg-free muffins are sure to satisfy cravings while keeping winter’s chill at bay.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cavity.
In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Stir until evenly mixed.
In a separate medium bowl, whisk together the almond milk, applesauce, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the chopped walnuts and dried cranberries, if using, to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 4.7 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 14.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
