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.
⅔cupold-fashioned whole-rolled oatsdo not use quick-cook or instant
1tablespooncinnamonor to taste
2teaspoonsbaking powder
pinchsaltoptional and to taste
⅓cupraisinsI used a raisin medley; substitute with your favorite dried fruit OR with 1/3 cup of chopped nuts
⅓cupmini chocolate chips plus more for sprinkling topssubstitute with regular-sized chocolate chips or white chocolate, peanut butter chips, etc.
½cupmilkrice, soy, almond, cashew, cow, etc.
⅓cupliquid-state coconut oilsubstitute with canola or vegetable oil
2teaspoonsvanilla extract
Instructions
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.