Apple Oat Muffins


This recipe is adapted from eatmedelicious.com. Have these for breakfast and you'll be one meal closer to following Mark Bittman's advice to eat vegan until dinner. Makes 12 muffins.

3/4 cup unsweetened soy milk
1/2 tsp apple cider vinegar
1 cup + 2 tbsp unsweetened applesauce
2 tbsp maple syrup
1 3/4 cups whole wheat flour
1/2 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp cloves
1/8 tsp salt
1/3 cup raisins
1/2 cup pecans or walnuts, chopped

Preheat the oven to 350F and lightly grease a 12 cup muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce and whisk to completely incorporate.

In a separate smaller bowl, sift together the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins and pecans. Use an ice cream scoop or measuring cup to scoop the batter into muffin cups.

Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.

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