I love trail mix. I love it so much that it’s not something I should buy or make.
But making muffins that are trail-mix inspired is totally fine.
They’re some of easiest and least fussy muffins to make. No mixer, one bowl, and literally a two minute batter.
The batch makes 9 modest-sized muffins, perfect for your cravings, but you’re not swimming in muffins for days.
The muffins happen to be vegan, but they definitely don’t taste like health food. They’re satisfying, filling, and comforting.
Frequently vegan muffin and quickbread recipes get around the egg issue by either using nut butter or bananas. I’ve also snuck in pumpkin and avocado. Anything dense, fatty, or creamy generally works to bind batter and mimic eggs.
However, in this recipe, I relied solely on the thickening power of oats to bind the batter. It worked like a charm and the resulting muffins have tons of texture and lots of chewiness from the oats.
You must use old-fashioned whole-rolled oats, not quick cook or instant. That latter is finer and behaves more like flour, which would render the muffins way too dry and dense.
The recipe is very adaptable based on what you like in your trail mix or have in your pantry. As written, the recipe is vegan, nut-free (no peanut butter), soy-free, and banana-free. I never knew how many people disliked bananas (and raisins) until I started blogging.
I used my favorite raisin medley blend from Trader Joe’s. If you prefer other dried fruit like craisins, dried cherries, dried mango, or apricots, use 1/3 cup of whatever you like.
Don’t like dried fruit and prefer nuts? Add 1/3 cup of your favorite chopped or sliced nuts like almonds, cashews, or walnuts.
I used mini chocolate chips because their small size helps them stay suspended in the batter and not sink to the bottom. I’m sure regular-sized baking chips will work. Use any chips you enjoy from butterscotch to white chocolate or peanut butter chips, noting that not all chips are vegan if that’s a consideration.
I used coconut oil and love baking with it for muffins, cakes, bread, cookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probiotics, bulk cinnamon, pumpkin pie spice, liquid vanilla stevia drops, bulk white stevia powder, medicinal fancy-grade honey, chia seeds, face cleanser, nutritional yeast, and mini chocolate chips.
I cannot taste the coconut oil, but if you’re concerned, sub with vegetable or canola oil.
The muffins are hearty, sweet enough without being too sweet, and have ample texture from the raisins and oats. They’re chewy and not overly dense, a nice surprise given there’s no eggs.
If you happen to run out of eggs and butter, and have a muffin or trail mix craving, enjoy.
Pin This Recipe
Oatmeal and Chocolate Chip Trail Mix Vegan Muffins
They’re some of easiest and least fussy muffins to make. No mixer, one bowl, and so fast. They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats. The muffins happen to be vegan, but they definitely don’t taste like health food. If you happen to run out of eggs and butter, and have a muffin or trail mix craving, enjoy. Substitute 1/3 cup of your favorite dried fruit instead of raisins, or use 1/3 cup chopped nuts. I used mini chocolate chips because they stay suspended in batter better, but regular chips will likely be fine. I used coconut oil and you can’t taste it, but sub with another oil if preferred. Not all ingredients are vegan so read labels and make appropriate choices for your needs.
- 1 1/4 cups all-purpose flour
- 1 cup light brown sugar, packed
- 2/3 cup old-fashioned whole-rolled oats (do not use quick-cook or instant)
- 1 tablespoon cinnamon, or to taste
- 2 teaspoons baking powder
- pinch salt, optional and to taste
- 1/3 cup raisins (I used a raisin medley; substitute with your favorite dried fruit OR with 1/3 cup of chopped nuts)
- 1/3 cup mini chocolate chips plus more for sprinkling tops (substitute with regular-sized chocolate chips or white chocolate, peanut butter chips, etc.)
- 1/2 cup milk (rice, soy, almond, cashew, cow, etc.)
- 1/3 cup liquid-state coconut oil (substitute with canola or vegetable oil)
- 2 teaspoons vanilla extract
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray or grease and flour the pan in 9 of the cavities (I don’t prefer the cosmetic look of paper liners); set aside.
- In a large bowl, add the first 6 ingredients (through optional salt), and whisk to combine.
- Add the raisins, 1/3 cup mini chocolate chips, and whisk to combine.
- Add the milk, coconut oil, vanilla, and with a rubber spatula, fold until just combined; don’t overmix.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 9 of the cavities of the pan (don’t use all 12, muffins will be too skimpy).
- Top each muffin top with a generous pinch of chocolate chips.
- Bake for about 20 to 24 minutes, or until muffins are set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs dangling, but no batter. Don’t overbake because muffins will be prone to drying out. Allow muffins to cool in pan for about 10 to 15 minutes before removing and placing on a rack to cool completely. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months.
Amount Per Serving: Calories: 328Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 138mgCarbohydrates: 48gFiber: 2gSugar: 28gProtein: 3g
Vegan Mini-Chocolate Chip Mini-Muffins
Flourless Peanut Butter Chocolate Chip Mini Blender Muffins – Gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and under 100 calories each
Fluffy Vegan Coconut Oil Banana Muffins and Mini Muffins
Vegan Chunky Apple Cinnamon Muffins
The Best Vegan Blueberry Muffins – One of my favorite recipes for blueberry muffins, vegan or otherwise
Vegan Chocolate Chip Pumpkin Muffins – My favorite pumpkin muffins ever
Cinnamon Sugar Mini Donut Muffins
Banana Yogurt Muffins and Little Banana Loaf – Greek yogurt and bananas keep the dozen muffins and little loaf so soft and fluffy
Trail Mix Peanut Butter Cookies (GF) – NO Butter & NO Flour in these healthier cookies with trail mix baked right in
Is there are reason you can’t use quick rolled oats? That is all I have.
Yes because it behaves more like flour and the batter could come out too dry. Cut back possibly and add slowly to start with if that’s all you have is my advice.
I stumbled upon this recipe because we happened to be out of out eggs, and turns out that this is one of the best muffin recipes I’ve ever made! I cut back on the sugar a bit, subbed unsweetened applesauce in place of the coconut oil, and used chopped pecans instead of raisins (I’m actually not a raisin hater – just what we had on hand!). My boyfriend had two fresh out of the oven, and snuck another two after I went to bed. I guess he likes them, too. :) We will be making these again very soon, perhaps with a different fruit/nut next time. Thanks, Averie!
Glad it’s one of the best muffin recipes you’ve ever made!
These muffins are SO GOOD. I cut the brown sugar back to 3/4 and they are still awesome. I used a baking spray with flour and they popped right out of my muffin tin, no problem. Definitely going to go in the rotation!
Thanks for the five star review and I’m glad to hear that even with less brown sugar they were great!
I have tried making these muffins and both times they have fallen apart. They are absolutely delicious so I am determined to get it right! What could I be doing wrong?
Appreciate any help!
I noticed your email address is from the UK which means your ingredients, namely flour, is likely different and that’s probably the culprit. If they’re dry and crumbling and falling apart, I would reduce the amount of flour and/or oats. And possibly increase the amount of milk/coconut oil. Also a tablespoon or two of mashed banana or pumpkin could help bind the ingredients in the absence of an egg. Just throwing out suggestions off the top of my head but being that they work well for me, I haven’t had to tinker around with the recipe. Thanks for trying the recipe.
These look hearty and delicious, and I can’t wait to try this recipe. That Trader Joe’s raisin medley is also my favorite for adding into baked goods and granolas. I’m so glad I came across your blog. Ironically I found you through a link for your egg veggie muffin cups from one of my favorite beauty YouTuber’s. I was delighted to find that you have a healthy collection of vegan recipes. My kids are both allergic to nuts and one is allergic to eggs. The egg allergy is my most challenging to work around, especially for baked goods. Vegan recipes I’ve tried can sometimes come out bland, but this one and many of your others look so sinfully delicious. Thanks for sharing this!
Seriously Averie! Outdone yourself with this little healthy treat. I made them with TJ dried cherries and chocolate chips, halved the brown sugar, and half King Arthur (always) All Purpose and Whole Wheat. These are the bomb! Great afternoon snack.
So glad they worked like a charm for you, even with half the sugar and using wheat flour – wonderful!
You go girl! Trail mix in a muffin, now there is something I’ll go hiking for! They look chock full of stick with ya ingredients. Love the oats and those little MnMs!
Oatmeal does some really neat things in baked goods. I absolutely love that raisin blend! My fave!
Oooh I love trail mix too, and putting it in muffins is genius!!! Such a perfect snack and even better that it’s vegan!
These look great, Averie, and I might just make them right now!
I feel bad for people who don’t like bananas and raisins. I need to make this because the last time I made a healthy oat muffin, they tasted like deprevation. These like moist and hearty! Yum!
And I promise these don’t taste like deprivation at all :)
These look lovely.
Just a “heads up”…in the recipe, the baking soda & salt are listed on the same line as the cinnamon…maybe it’s understandable to most?
Fixed & thanks for LMK!
I’m so excited about these muffins! I’ve never made/eaten muffins with oats before, and they’ve got the awesome secret ingredient of coconut oil, which I adore. Pinned! :)
I love old fashioned oats baked into muffins–I really like the texture they give. These would be great for breakfast on the run or a snack any time! I may be driving through Indianapolis in a couple of weeks and I am already thinking about a stop at Trader Joe’s (and maybe Penzey’s). I think I’ll put their raisin medley on my list–I remember seeing it in some of your other recipes too.
TJs and Penzeys sound like great pit stops :)
Wait… People hate bananas & raisins?? That’s preposterous!! I eat a banana every day (perfect post-run or workout snack!), and oatmeal raisin cookies (with lots of extra cinnamon) are one of the best desserts known to mankind. As well as extra fudgy brownies. And anything with chocolate or peanut butter. But I digress… Trail mix muffins (especially the GORP-kind) are so creative and absolutely amazing. My dad would definitely love these for his long backpacking trips!
They’d be perfect for long backpacking trips!
Oh gosh, girl! I loooooove these muffins! Definitely getting baked in our house asap!!!
Living alone, I need a recipe that only makes nine muffins! Love the raisins, chocolate chips, and oats, pinned!
thanks for pinning!
I am super in love with this recipe!
Never had muffins with oatmeal before. These look amazing! Would love to have some for breakfast! Pinned!
yummy!! These look so good, and I love that they can be consumed as a substantial breakfast item! Thanks, Averie!
I love that these are vegan! Makes it so much easier to feed them to everyone I know :D Thanks for sharing!
I love trail mix, these look like the best muffins – perfect for breakfast or an on-the-go snack!
Yay!! A vegan trail mix muffin with chocolate chips?! Amazing Averie! These look fantastiicccc! So pinned :) And I hear you about keeping trail mix in the house – it can be very dangerous!
I love that you are addicted to trail mix, lol. These look so good! Love the smaller batch. Sometimes 12 muffins is just too much.
It can be, I know. Unless you freeze them, but sometimes you just don’t even want to bother :)
We never have the problem of muffins sitting around too long. I would probably double this batch. I love muffins because they fit so many categories–breakfast, snack, dessert–and I love that these have so many healthy ingredients but still look like a treat, not health food.
Funny the lady right after you said 12 is too many and for you, you’re already going to double the batch. Everyone is so different! A treat, but not health food, and fall into so many categories – yes!
Wow, wow, wow! These look INCREDIBLE, Averie! Pinned :)
Thanks for pinning, Kelly! :)
These are clearly your most genius muffin creation yet. I love the idea of trail mix in a muffin (and of course the choc chips are a perfect touch) Absolutely gorgeous, Averie—they look so soft and moist inside! pinned.
Thank you for all the lovely compliments, Sarah, and for pinning!
These muffins are beautiful and I’m sure they taste just as good as they look!
With all your GF stuff and your last GF muffins, and these are vegan, we could open a healthy muffin bakery to offset all the other non-healthy stuff we make :)
Seriously gorgeous muffins Averie! And just packed full of flavor – yum! Pinned!
I’d gladly trade you these for your drinks :)
These look great – I love finding great vegan recipes – my brother is vegan and I love surprising him with treats!
The Macadame. xx
Oh that’s sweet of you!
I love trail mix too! And these muffins would be so freaking perfect on a hike. I love them!
They are MADE for hiking, and well, trails :) They’re more hearty too and won’t squish too much in a backpack compared to a delicate blueberry muffin or something like that!
These look great!
I love trial mix! These muffins look fantastic! Pinned!
Thanks for pinning, Anna!
Yummo! i am big fan of trail mixers but rarely use them in baking. I think you convinced me to give them a shot in baked goods. We all can use a muffin in the morning; especially if they are accidentally vegan. I just did a vegan yellow cupcake for the blog; so ready to try another vegan wonder.
Vegan yellow cupcakes could be super tricky & yours turned out beautifully! And accidentally vegan is always nice, agreed :)
These look great, I think I am going to try a gluten free version this weekend. I love all the goodies you put inside, I love muffins that have a litte “oomph” to them!
Lmk how it goes if you try a GF version!