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Easy vegan oatmeal pecan raisin muffins staked in a kitchen towel in a wood bowl.
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5 from 1 vote

Easy Vegan Oatmeal Raisin Pecan Muffins

These easy and wholesome vegan oatmeal muffins come together in a snap for a satisfying breakfast or snack!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: vegan muffins, vegan oatmeal muffins, vegan oatmeal raisin muffin recipe
Servings: 12 servings
Calories: 307kcal
Author: Kaity Farrell

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. 

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