Apple Oatmeal Raisin Muffins

I find I have so much more energy and patience after giving up gluten and refined sugar, but I was missing eating things like muffins. So I made up a recipe! Apple oatmeal raisin muffins, based on what I had in the kitchen.

They came out so tasty, my family is asking to eat them instead of the regular wheat muffins. We’ve started making these as a regular staple in our kitchen.


Wet ingredients

  • 1 tsp vanilla
  • 1/2 cup maple syrup
  • 1 cup soy milk
  • 2 Tbsp ground flax seeds
  • 1/3 cup melted vegan butter (like Miyoko’s)
  • 1 apple, grated, with skin

Dry ingredients

  • 1 1/4 cup gluten-free oat flour, chick pea flour, or gluten-free flour blend (like Bob’s Red Mill)
  • 1/3 cup almond flour
  • 1/3 cup buckwheat flour
  • 2 1/2 tsp baking power
  • 1/2 tsp salt
  • 1 cup gluten-free rolled oats
  • 1 1/4 cup raisins


In a small bowl, mix the wet ingredients: vanilla, maple syrup, soy milk, flax seeds, melted vegan butter, and grated apple. Let it sit for 5 minutes so the flax seeds soak up some of the liquid.

In a large bowl, mix the dry ingredients: gluten-free flour, almond flour, buckwheat flour, baking powder, salt, rolled oats, and raisins.

Pour the wet ingredients into the dry ingredients and stir just until combined, being careful to not overmix.

Spoon the batter into 12 muffins cups (I used silicone wrappers but you could use paper in a muffin tin instead), then bake at 375F for 18-22 minutes, until a knife inserted into a muffin comes out clean. Remove from the oven, let them sit in the tin for 5 minutes, then cool the muffins on a wire rack. Enjoy!


“What you get by achieving your goals is not as important as what you become by achieving your goals.” — Henry David Thoreau

May you become everything you want. And may you realize that you have already become everything you need.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

6 responses to “Apple Oatmeal Raisin Muffins”

  1. […] 2 or 3 pm, enjoy a snack: fresh medjool dates, a muffin, or a warm cup of soy […]

  2. maitricookswithlove Avatar

    The Dad in our family especially loves these!

  3. maitricookswithlove Avatar

    Instagram comment from @mealsbysusan: they look amazing 😍

    1. maitricookswithlove Avatar

      @mealsbysusan thanks Susan, your breakfast bowls look amazing too!! 😍

  4. maitricookswithlove Avatar

    Instagram comment: Yum!! Gluten-free even better – my daughter is celiac!

    1. maitricookswithlove Avatar

      Hooray, I hope she likes them as much as my daughter does! 🙂

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