Throwback Oatmeal Muffins

• 1 cup nondairy milk such as almond milk
• 1 teaspoon apple cider vinegar
• 1 tablespoon ground flax seed
• 3 tablespoons water
• 1/3 cup unsweetened applesauce
• 1 cup rolled oats (not quick or instant)
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup chopped walnuts
• 1/2 cup raisins

1. Preheat the oven to 400u0b0F. Grease or line a standard 12-cup muffin tin with paper liners, or use a 6-cup tin for big breakfast muffins!
2. In a measuring cup, combine the nondairy milk and vinegar. Set aside to "curdle." (This will act like buttermilk in the batter.)
3. In a medium mixing bowl, whisk the flaxseed and water together until thickened. Add the nondairy milk mixture, the maple syrup and the applesauce and stir to combine.
4. Add the oats, flour, baking powder and baking soda and mix until just combined. The batter will be lumpy.
5. Fold in the nuts and raisins (or, if you prefer, omit the raisins and add 1/2 cup vegan chocolate chips). Divide batter among muffin cups until each is about 2/3 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

milk, apple cider vinegar, ground flax, water, unsweetened applesauce, rolled oats, whole wheat pastry flour, baking powder, baking soda, walnuts, raisins

Taken from food52.com/recipes/30507-throwback-oatmeal-muffins (may not work)