Vegan Oatmeal & Chocolate Chip Muffins

Quite honestly, these should really be called cupcakes and in the dessert section. We just always make them for breakfast or brunch.  

  • 1 cup of oatmeal
  • 1 cup of plain yogurt, soy or coconut milk
  • ½ cup of unsweetened almond milk 
  • 2 teaspoons of apple cider vinegar
  • 1 cup of brown sugar 
  • 1 cup of flour
  • ½ teaspoon of salt
  • 1 teaspoon of ground flaxseeds 
  • 1 teaspoon of baking soda
  • 2 teaspoons of baking powder 
  • 3 tablespoons of canola oil 
  • 1½ teaspoons of vanilla
  • 1 cup of vegan chocolate chips 
  • ½ cup walnuts, chopped

Preheat oven to 400°F (205°C). Spray muffin pan with cooking spray or use paper liners.  Soak oatmeal in yogurt 3 to 5 minutes. Mix almond milk with vinegar and set aside. Mix milk mixture and oatmeal mixture with sugar and beat well. In small bowl, combine flour with salt, flaxseeds, baking soda, and baking powder and add to batter and mix. Next, add oil and vanilla. Mix well.  Lastly, stir in chocolate chips and nuts in by hand. Fill each cup in the muffin pan q full with the batter. Bake for 15 to 20 minutes, until toothpick comes out clean when inserted in the middle of a muffin. Remove and cool on cooling rack.


When mixing the batter be careful and do not over mix—it overdevelops the flours gluten and creates toughness.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.