Perfect afternoon pick-me-up – these maple and oats muffins are filling and easy to carry with you during your busy day.
Good Looking Maple and Oats Vegan Muffins
With their perfect domes and sprinkled with maple sugar, these muffins are definitely lookers.
While you don’t need to add the maple sugar on top, you really should. It adds a nice crunch and distinctive maple flavor.
And everyone knows that baked goods are better with maple.
Believe me, I know what I’m talking about.
You should also try my pumpkin and chocolate chip muffins!
These muffins are what happens when you get the urge to bake, but your fridge is completely empty and the grocery store seeps just soooo far away….
This is why I call these my pantry muffins. Even when I’m running low on everything, I can find the ingredients for these just by looking a bit closer in my pantry.
These maple muffins are also the kind you will want to eat warm with a pat of butter for extra indulgence.
You should try my eggless salad sandwich!
Changing things up!
These versatile muffins are also easily customizable! You can upscale these vegan maple and oats muffins just by adding one ingredient.
Try one of the following to change things up!
- ½ cup of Pecans
- 1 cup of frozen blueberries
- Zest of 2 oranges
- A hefty swirl of peanut butter
You can also estimate the potency of your edibles by using my THC calculator.
Vegan Maple and Oats Cannabis Muffins
- (1 1/2 cups) minute oats
- 250g (1 cup) plant-based milk , I like to use soy milk
- 75g (1/3 cup) mix of vegetable oil and cannabis-infused oil, depending on your potency preferance
- (1/2 cup) pure maple syrup
- (2/3 cup) light brown sugar , packed
- (1 tbsp) chia seeds
- (1 1/2 cup) unbleached flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- Maple sugar
- Preheat your oven at 350F and line a muffin tin with 12 paper liners.
- In a large bowl, mix together the oats and plant-based milk together.
- Add the oil, maple syrup, brown sugar, and chia seeds, and mix until combined.
- Add the flour, baking powder, baking soda, salt, and spices to the batter, and mix until just incorporated. The batter will be wet.
- With a regular ice cream scoop, divide the batter evenly between the 12 muffin cups.
- Sprinkle maple sugar on the top of each muffin.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the middle comes out clean.
- Let the muffins cool in the tin for 5 minutes, then remove from the tin and let them cool completely.
- I like to dose my edibles at 10mg of THC per muffins.
- Theses muffins makes 12 large muffins. Use a regular ice cream scoop for portioning the batter.
- Once cooled, store in an airtight container at room temperature for 3 to 4 days, or in the freezer for long term storage.
Sensitivity to changes in oil: yes
Type of oil or infusion: Vegetable oil, but you could also use canna-milk
Dosing method: batch
No cannabis taste was detected at all when I made this recipe at a potency of 10mg/THC per muffins.
Sober version: Replace the oil with regular vegetable oil
Always clearly label your edibles, keep them out of reach of children and pets, and don’t eat more than you can handle.