Vegan Oatmeal Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft oatmeal muffins sweetened with maple syrup and coconut sugar, bound with flax and applesauce instead of eggs. These vegan muffins have a tender crumb and warm cinnamon notes. A good grab-and-go breakfast or snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ½ cup unsweetened applesauce (113 g)
- ¼ cup maple syrup (80 g)
- ⅓ cup coconut sugar (43 g)
- 2 tbsp ground flax seeds (14 g)
- 1 cup unsweetened non-dairy milk (240 mL)
- ¼ cup melted and cooled coconut oil (50 g)
- 1 ½ cup white whole wheat flour or whole wheat pastry flour (180 g )
- 1 cup rolled oats + extra for sprinkling on top (100 g )
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 193mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 58mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 193MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.