How to Make Applesauce-Raisin Vegan Muffins
Trent and his family, from Tulsa, Oklahoma, recently became vegetarian. Trent likes his new, healthy way of eating and enjoys learning to bake. Muffins are one of his favorite breakfast choices. Even though these muffins are not too sweet, Trent loved them, devoured them. He is looking forward to coming up with new vegan recipes for me to put on this site. So, try these and let me know what you think.
The first batch of muffins we made, shown on the video, were a little too heavy, so we adjusted the ingredients a little. For the recipe below, the batter will be thinner than shown in the video. The other change was to spray the muffin tins (or use non-stick tins) rather than use cup cake papers. Our first batch of muffins stuck to the paper.
- 2 c. pastry flour, whole wheat
- 1/2 c. rolled oats, (oatmeal)
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/4 c. milk, nondairy, unsweetened
- 1/2 c. rice syrup
- 1/2 c. applesauce, unsweetened
- 2 Tbsp. margarine, melted
- 1 egg, Egg Replacer
- 3/4 c. raisins
- 1 spray oil, coconut
- Preheat oven to 350ºF. In a large bowl, mix the dry ingredients. Stir in all of the wet ingredients. Increase sweetness according to your taste.
- Spray the muffin tins. Spoon the mix into the tins, making each about 3/4 full. Bake for 30-35 minutes, until a knife put into the center comes out clean.
- Wait a few minutes before placing the muffins onto a plate to serve, plain or with margarine.
- NOTE: Do not use the cup cake paper cups as shown in the photo. That did not turn out well.
Center Rack--Preheated Oven
Easy Breakfast Muffins
|Serving size: 1|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Saturated fat 1 g||5%|
|Unsaturated fat 1 g|
|Carbohydrates 22 g||7%|
|Sugar 10 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 308 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|