Oatmeal Muffins

 Oatmeal Muffins are a hearty and wholesome snack or breakfast option, packed with oats and a touch of sweetness. These vegan oatmeal muffins are soft, slightly sweet, and perfect for a grab-and-go breakfast or afternoon snack. Here’s a simple recipe to make them:

Ingredients:

1 1/2 cups rolled oats (gluten-free oats if needed)

1/2 cup whole wheat flour (or all-purpose flour)

1/4 cup coconut sugar (or maple syrup)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 cup non-dairy milk (such as almond, oat, or soy milk)

1/4 cup vegetable oil (or melted coconut oil)

1 ripe banana, mashed (or 1/4 cup unsweetened applesauce)

1 tsp vanilla extract

1/2 cup raisins, dried cranberries, or chopped nuts (optional)

Instructions:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C).

Line a muffin tin with paper liners or lightly grease it.

2. Prepare the Dry Ingredients:

In a large bowl, whisk together the rolled oats, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well combined.

3. Prepare the Wet Ingredients:

In a separate bowl, mash the ripe banana (or use applesauce) and mix it with the non-dairy milk, vegetable oil, and vanilla extract until smooth and well combined.

4. Combine Wet and Dry Ingredients:

Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.

If you’re adding raisins, dried cranberries, or chopped nuts, fold them into the batter now.

5. Fill the Muffin Tin:

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. Bake the Muffins:

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve:

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Serve warm or store in an airtight container at room temperature for up to 3 days.

Tips:

Add-ins: You can mix in fresh or frozen berries, chopped apples, or even a handful of dark chocolate chips for extra flavor.

Flour Swap: If you prefer a gluten-free version, swap the whole wheat flour with a gluten-free flour blend.

Storage: These muffins freeze well, so you can store them in an airtight container in the freezer for up to a month. Reheat them in the microwave or oven before serving.

These Oatmeal Muffins are a nutritious and satisfying way to start your day, providing a good amount of fiber and energy to keep you going!