Sunday, November 14, 2010

Vegan Mofo Comfort Food: Vegan Oatmeal Muffins


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.

montreal in the morning

Here's a quote from Jesse, one of my hosts: "I left three muffins out for us to have for breakfast tomorrow. But no cookies. Because cookies are not for breakfast. Unless neither of you are looking."



Fanny said...

I love the pictures! The muffins sounds really good too.

Anonymous said...

Sounds like you had a great weekend! Love the Montreal pic... very typical Plateau/Mile End.

I finally got around to my candy cane fudge crackle ice cream experiment if you want to take a look.

Sheila said...

Didn't mean for that to show up "Anonymous", signed, Sheila from ThoughtfulVittles :)

Monique a.k.a. Mo said...


Jacki said...

These are delicious!!! After I soaked the oats in the milk, I used my immersion blender to make them into smaller pieces (for my 4 y/o who refuses to eat any bread with "seeds" in it). I baked them in the mini-muffin pan, and they turned out great! I love how these are light and fluffy. The top of the muffin is almost crisp. I have trouble with some vegan muffins being to moist and heavy, these are NOT like that. Wonderful.

Lisa G said...

just looking on the internet for a muffin recipe which involved ingredients I had at home. I made them with raspberries and chocolate chips. Perfect for 11:30 a.m. out of the oven time!

Jennifer said...

These are so good! I've made them a few times. Today I forgot the flax seed, but they still turned out great, which was a relief. Great recipe!

Andrea said...

I've made this recipe so many times! I like making it into mini muffins to take to my coworkers, and I love adding chocolate chips. Sooo yummy!

Tabitha Powell said...

I make these muffins like once every 2 weeks, for almost a year! They are so easy, I always have the ingredients and delicious for a snack at work and breakfast. I have some in the oven right now, this time I added carrot, more flax than you said, and coconut.