Vegan Rye Flour Muffins with Raisins
Muffins are a fantastic thing- that sweet spot between bread roll and cupcake, where slightly sweet still feels healthy. These vegan rye flour muffins are made with 100% dark rye flour, are soft and moist, surprisingly light while still feeling hearty. They are slightly sweet and a little tangy with a delicious rye flavor, and studded with raisins. Not only are they vegan, but they’re free from wheat, oils, and refined sugars and are a great option for people with allergies. They can be made soy or nut-free as well!
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Using Dark Rye Flour
These vegan rye flour muffins came about because I bought some dark rye flour on a whim. It’s actually sort of astonishing how often the food I make is inspired because I buy something that I don’t have much familiarity with- sometimes I feel like my cooking style is just me guessing how a certain ingredient might taste, and hoping whatever I decide to do with it works. An adventurous spirit and a lot of luck, in other words. I’ve had rye bread before, but I haven’t had rye in much else. Despite that lack of experience, somewhere in the back of my mind the words “rye” and “yogurt” (vegan) were attached. I wasn’t sure why, but I really wanted to use those ingredients together. I was initially planning on making some sort of cake, but since I had made several versions of my lemon cake the week before I decided to ease up on the sugar a little. Instead I made the type of baked good that was frequent in my childhood- slightly sweet, whole-grain, and wholesome.
Improvisational Baking
I looked up a few recipes, but none were really what I wanted. In the end I just threw a few things in a bowl, stirred, and tossed it in the oven, pretty sure that I had just made a mess and they wouldn’t be eaten in the end. But, to my amazement, this free-form creation actually really worked. I had made the best muffin I had ever had in my life- wholesome and hearty, delicate and light, mildly sweet and tangy, and perfectly moist. The muffins melted away on my tongue, leaving me wanting more. The biggest problem with my recipe ended up being that it made six vegan rye flour muffins, which was definitely not enough. I doubled my recipe for the next batch.
Looking to do some baking? Try one of these recipes
- 5-Ingredient Vegan Banana Peanut Butter Cookies
- Vegan Pawpaw Blueberry Muffins
- Almond, Oat and Apple Cookies (Vegan)
- Savory Pumpkin Muffins
- Maple Walnut Vegan Biscotti
- Garlic and Herb Vegan Nettle Breadsticks (Urtica dioica)
- Chocolate Beet Muffins (Vegan, Gluten-Free, Oil-Free)
Making these Vegan Rye Flour Muffins
I made my first batch of these with raisins, which was absolutely delicious. The second batch I used a mix from Trader Joe’s that had raisins as well as dried cherries, cranberries and blueberries- it was delicious too. You could also try chopping up apricots, dates, or larger dried fruits. I used a vegan yogurt in this recipe because it’s an ingredient that is becoming more and more common in stores. I can usually find 5 or more brands in a grocery store, when a year ago I wasn’t likely to see any. I used the Wegman’s almond milk store brand for this recipe, but there are tons of other options (including soy, coconut, or even flaxmilk).
These vegan rye flour muffins are a one-bowl recipe (just mix all the ingredients together), and are the perfect breakfast or afternoon snack.
Vegan Rye Flour Muffins with Raisins
Ingredients
- 2 cups dark rye flour
- 4 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. salt
- 1 cup unsweetened almond milk yogurt (or other vegan yogurt)
- ¼ cup agave nectar
- ½ cup water
- 1 cup raisins, cranberries, or other dried fruit
Instructions
- Preheat the oven to 400°F (200°C). Grease 12 muffin trays and set aside.
- In a large bowl, whisk together the rye flour, baking powder, cinnamon, and salt. Add the almond yogurt, agave, and water, and stir until well combined. Finally fold in the raisins or other fruit.
- Distribute the batter between the 12 muffins (about ¼ cup batter each). Place in the oven for about 20 minutes, until they have risen nicely and are cooked through. Remove, and allow to cool before eating.
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Let’s hear from you…
- What recipes do you like using rye flour?
- How many of these vegan rye flour muffins do you think you could eat in one sitting?
- Do you cook by throwing together ingredients and hoping it works? Do you bake like that?
Share your thoughts in the comments below!
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