A chia twist on the classic cinnamon raisin oatmeal muffins. Enjoy these flavourful goodies for breakfast, dessert or as a snack
Chia Cinnamon Raisin Oatmeal Muffins
Gluten-free | Vegan
Author:
My Kale Kitchen
Prep:
10 minutes
Cook:
25 minutes
Total:
35 minutes
Makes 12 muffins
Ingredients
Dry Ingredients:
1½ cups gluten-free 1-to1 flour
1 cup gluten-free rolled oats
2 tsp ground cinnamon
½ tsp baking soda
¾ cup sugar
Wet Ingredients:
1 + 1/3 cup unsweetened vanilla oat milk
1 tbs corn starch
1/3 cup melted vegan butter
2 tsp vanilla extract
1 tsp apple cider vinegar
Other:
¼ cup chia Seeds
¾ cup seedless raisins
Instructions
Preheat oven to 350º F and prepare a muffin tray with muffin liners or brush the molds with some oil/butter.
In a large bowl, combine dry ingredients and set aside.
In a separate bowl, whisk together milk and corn starch until frothy. Mix in remaining wet ingredients. Fold in dry ingredients with the wet ingredients.
Mix in chia seeds and raisins and set aside for 5 minutes. Scoop batter into muffin molds, filling two-thirds of each mold/liner.
Bake for 22-25 minutes or until the muffins pass the toothpick test. Allow muffins to cool before removing from molds/liners.
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