Vegan Cinnamon & Raisin Oat Muffins

I won't lie, this recipe gives me major autumn vibes and makes me way too excited for the lead up to Halloween and Christmas... but I'm getting a bit too ahead of myself. As much as I love this gorgeous sunny weather, there was something about this gloomy weekend that got me feeling all cosy and I had the urge to bake something that was comforting and delicious with one of my favourite spices - cinnamon!

So today I bring you, cinnamon and raisin oat muffins which are of course vegan and could even be made gluten free! They are the perfect cheeky afternoon snack along with a cup of coffee, but you may need to resist eating the entire batch!

I honestly can't wait to share all of my autumn recipes with you, I have sooo many in mind! but I also still have a bunch of summer recipe ideas up my sleeve that will be shared very soon, so stay tuned!

- VEGAN CINNAMON & RAISIN OAT MUFFINS -

You will need:

- 1 1/2 cups self raising flour
- 2 cups old fashioned oats
- 2 tsp cinnamon
- 1/2 cup raisins
- 1 cup light brown sugar
- 1/2 cup maple syrup
- 1 cup dairy free milk (I use almond)
- 2 flax eggs (2 tbsp flax seeds mixed with 6 tbsp water, set in the fridge for 10 mins)

Method - 

1. Preheat the oven to 180C.
2. Sieve the flour into a large mixing bowl along with the sugar, oats and cinnamon. Stir until combined.
3. Pour in the flax eggs, maple syrup and dairy free milk and mix well until combined, making sure there are no lumps at all.
4. Fold the raisins into the mixture.
5. If you are using muffin cases, place them onto a baking tray or just use a muffin tin without cases like I did, greasing each space with a little bit of vegan butter.
6. Fill the cases 3/4 of the way, allowing them a bit of room to grow once they're in the oven.
7. Place in the oven for 30 minutes until golden and allow them to cool for 10 - 15 minutes before enjoying them!

What is your favourite flavour combination?

Love Always,

Shannon x