Not quite as exciting as the aforementioned cookies, but much more breakfast-appropriate, these oatmeal muffins were the other baked goods that I brought to my Montreal hosts. Bringing vegan muffins when you’re going to stay somewhere allows you to not only gift your hosts with good food, but also ensures that they don’t have to worry about what to feed you for breakfast. It’s a win-win.
This is my standard vegan muffin recipe. You can tart it up with fruit or nuts or chocolate chips if you want, but I like them plain. Especially when spread with a bit of margarine and jam. Or some smooth peanut butter. But not butter AND peanut butter because only a crazy person would do that.
Vegan Oatmeal Muffins
- 1 cup of rolled oats
- 1 cup of soy milk “soured” with 1 tsp vinegar
- 1 cup flour
- 1 tsp of baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp of salt
- 1/2 cup of oil
- 1/2 cup of brown sugar
- 1 tbsp ground flax seeds mixed with 3 tbsp water
- 1 tsp vanilla extract
Heat oven to 400 degrees.
Grease 12 regular sized muffin cups (or fill them with paper liners.)
Combine oats and soured soymilk and leave it alone for a minute.
Sift the flour, baking powder, baking soda, cinnamon, and salt into another bowl.
Add the oil, sugar, flax mixture, and vanilla extract to the oatmeal mixture.
Stir wet ingredients into dry, using a wooden spoon. Don’t over-mix it.
(Here’s where you’d fold in whatever extras you want to add.)
Fill your muffin tins and bake for 20 minutes.
Enjoy as the sun comes up over pretty downtown Montreal. Or pretty wherever you are.