Vegan Oatmeal Raisin Muffins

Ingredients

• 1.3 cups vanilla almond milk 
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 teaspoon cinnamon 
• 0.3 cup ground flax seed 
• 0.3 cup maple syrup 
• 0.5 cup oats quick ( Cooking)
• 0.3 cup oil organic melted ( I used , refined Coconut Oil)
• 0.5 cup raisins 
• 0.5 teaspoon salt 
• 1 tablespoon vinegar (I used apple cider vinegar)
• 0.5 cup walnuts chopped
• 0.3 cup sugar white
• 1.5 cups pastry flour whole wheat

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350F/180C for 15 minutes. Lightly grease or line a 12 cup muffin tin with paper liners.
2. Mix the almond milk and vinegar together and set aside for 5 minutes, for the mixture to curdle.
3. Mix about a tablespoon of flour with the raisins, so that the raisins will not sink to the bottom of the muffins.In a large bowl, combine all the dry ingredients.In a small bowl, whisk together the curdled almond milk, maple syrup and coconut oil. Stir into flour mixture until just combined. Fold in the raisins and nuts.Fill each muffin cup about 3/4ths full. The batter was just enough for 10 muffins and not for 12 muffins mentioned in the original recipe. So I filled the remaining empty 2 muffin cups with some water, to ensure even baking of all the muffins.
4. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Mine were ready in 16 minutes.
5. Remove the pan from the oven and cool it on a wire rack for 5-10 minutes. If you use paper liners, remove the muffins out of the pan just after 5 minutes to prevent condensation.