I have a confession. I am a terrible breakfast planner. I am often running out the door in the morning, so having a quick breakfast is essential. During the summer months a green smoothie or some overnight oats (check out Oh She Glows for some amazing recipes) are my favourite choices. But when it is cold outside I really do not enjoy a cold breakfast, and rarely have time to make a hot bowl of oatmeal before I head out to work or school. So during the winter I like to bake big batches of muffins and freeze them individually wrapped in foil. That way I can pop one into the oven when I wake up and as I head out the door I can grab a freshly warmed muffin to munch on.
These muffins are my latest obsession. They are full great stuff- oat bran, walnuts, flax, and molasses, which make the muffins satisfying enough to fill you up until lunch. They also have a fantastic mixture of raisins, walnuts, and orange zest that gives them a great crunchy/chewy/sweet texture. I wish I was eating one right now.
The recipe makes about 15 standard muffins, which will keep for at least 3 days on your counter. Or you could double the recipe and freeze them for future breakfasts on the go. You should do the former and then thank me later for incorporating effortless warm muffins in to your morning commute. These are the ways I try and show my love for you. That, and cheesecake.
Vegan Breakfast Muffins
makes about 15 muffins
6 tbsp. water
2 tbsp. ground flax seeds
2 cups all-purpose flour
1 1/3 cups oats bran
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup brown sugar
1 1/3 cups unsweetened almond milk (or any other non-dairy milk)
1/2 cup grape seed oil
zest of one large orange (about 2 tsp. of zest)
1 tbsp. molasses
1/2 cup raisins (currants would be great also)
1/2 cup coarsely chopped walnuts
Preheat oven to 350ºF. Grease a standard muffin tin with oil or vegan butter.
In a medium bowl, mix together water and ground flax seed and set aside to thicken.
In a large mixing bowl, stir together flour, oat bran, baking powder, baking soda, and salt.
Add the brown sugar, almond milk, oil, zest, and molasses to the flax mixture and mix well. Stir wet ingredients into the dry mixture until they are just incorporated. Do not overmix. Carefully mix in raisins and walnuts until they are evenly distributed.
Fill muffin cups 2/3 full and bake for 20-24 minutes, or until toothpick comes out clean. Allow to cool for several minutes in muffin tin, then remove onto a rack to let them cool completely.
To freeze these, wrap each muffin in aluminum foil and freeze in a large ziploc bag. Remove muffins as you like and reheat them in a 400ºF oven for 12-15 minutes.
I have a lot of other muffin recipes that I make regularly, including blueberry bran, blackberry cornmeal, and pumpkin. Comment below to let me know which recipe you want next, and the winner will be the next muffin post. I hope you have a great week!