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Fare Isle » Breakfast/Brunch » Easy Vegan Oatmeal Raisin Pecan Muffins Recipe

Easy Vegan Oatmeal Raisin Pecan Muffins Recipe

published: December 20, 2016 / updated: January 18, 2023by Kaity Farrell
These easy and wholesome vegan oatmeal muffins come together in a snap for a satisfying breakfast or snack!
Jump to RecipePrint Recipe
Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.

Here’s another cozy winter recipe I shared on the Coyuchi blog as a guest blogger. These spiced oat pecan currant crumb muffins are perfect for chilly mornings and tucking into packed lunches for a special treat.

Made with whole grains, these muffins are hearty and sweet with a mouth watering crumb topping, and are sure to reached for by little and big hands alike.

xx Kaity

Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.
Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.
Easy vegan oatmeal pecan raisin muffin recipe ingredients including rolled oats, pecans halves and raisins.
Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.

More Easy Breakfast Recipes

  • Easy Vegan Pumpkin Muffins Recipe
  • Vegan Wild Blueberry & Huckleberry Muffins
  • Pecan Streusel Spiced Sweet Potato Muffins – Vegan
  • Recipe: Vegan Strawberry Rhubarb Wheat Bran Crumb Top Muffins
  • Gluten Free Pumpkin Bread Recipe – Vegan Option
  • Blueberry Lemon Scones
  • Vegan Irish Soda Bread Scones

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Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.
Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.

Easy Vegan Oatmeal Raisin Pecan Muffins

Author: Kaity Farrell
These easy and wholesome vegan oatmeal muffins come together in a snap for a satisfying breakfast or snack!
print recipe pin recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings

Ingredients

Muffins

  • 210 g white whole wheat flour 1-1/2 cups, or whole wheat pastry flour
  • 50 g whole cane sugar 1/4 cup, or coconut sugar or granulated sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 2 very ripe bananas
  • 1 teaspoon flax meal
  • 120 g unsweetened non-dairy milk 1/2 cup
  • 113 g maple syrup 1/3 cup
  • 66 g extra-light olive oil 1/3 cup, or any neutral tasting oil
  • 2 teaspoons vanilla extract or 1/2 teaspoon vanilla paste
  • 40 g rolled oats 1/2 cup
  • 60 g pecan pieces 1/2 cup
  • 100 g raisins 1/2 cup, or currants

Crumb Topping

  • 35 g white whole wheat flour 1/4 cup, or whole wheat pastry flour
  • 2 tablespoons whole cane sugar or brown sugar
  • 2 tablespoons raw virgin coconut oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 2 tablespoons rolled oats
  • 2 tablespoons pecan pieces
  • 2 teaspoons water
  • 12 pecan halves

Instructions

  • Preheat oven to 400˚F. Grease or line with paper baking cups a standard 12-cup muffin tin. 
  • Prepare crumb topping by combing all ingredients together with fingers until pea sized crumbles form. Set aside.
  • Whisk together flour, baking powder, baking soda, salt, and cinnamon in a mixing bowl.
  • Peel and mash bananas with a fork in another bowl. Whisk together milk and flax meal until frothy, about 1 minute and then add to mashed banana. Add maple syrup, oil and vanilla to mashed banana and mix until combined.
  • Add wet mixture to dry mixture and stir to combine. Fold in rolled oats, pecans and raisins. 
  • Spoon batter evenly into muffin tin. Top each muffin with a spoonful of the crumb topping. Stick a whole pecan on top of each muffin. 
  • Bake at 400˚F for 20 minutes, until muffins are golden brown and a toothpick inserted into center of muffins comes out clean. Remove from oven and allow to cool in pan for 1 minute. Then run a butter knife around muffins to release them from the pan. Cool muffins on a cooling rack. Serve warm or at room temperature.


Notes

  • Muffins will keep covered at room temperature for 3 days or sealed in a freezer safe container/bag and frozen for up to 6 months. 

Course: Breakfast
Cuisine: American
Keyword: vegan muffins, vegan oatmeal muffins, vegan oatmeal raisin muffin recipe

Nutrition

Serving: 1muffin | Calories: 307kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 192mg | Potassium: 249mg | Fiber: 5g | Sugar: 14g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

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Comments

  1. Kaity Farrell

    5 stars
    Ask me anything!

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

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