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  • Writer's pictureNicole Ciuppa, RDN

Brown Sugar Oat Muffins

Serves: 12 muffins


  • 2/3 cup brown sugar

  • 2 egg replacers, I use EnerG

  • 1/2 cup non-dairy milk

  • 2 Tablespoons neutral oil

  • 1/3 cup uncooked quick 1-minute oats cooked in 2/3 cup water

  • 1 1/2 cups unbleached all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/8 teaspoon of salt

  • 1/4 cup raisins, optional


  1. In a small bowl, whisk together the brown sugar, egg replacers, non-dairy milk, and oil.

  2. Microwave the quick oats and water. Let cool until room temperature and thickened.

  3. In a larger bowl, mix together the flour, baking powder, baking soda, and salt. Pour in the oatmeal and wet ingredients. Combine together until a batter forms. Add in the raisins at this point.

  4. Line a muffin tin with paper liners and evenly fill with the batter.

  5. Bake in the oven for 20 minutes at 350°F. You will know they are done when a toothpick inserted into the center comes out clean.

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