Puerto Rican Vegan Oatmeal Chocolate Chip Muffins: A Delicious Twist on a Classic

When you think of Puerto Rican cuisine, you might not immediately associate it with muffins, but what if we told you that you can infuse the vibrant flavors of the island into a classic oatmeal chocolate chip muffin? Here’s a recipe that blends the warmth and richness of Puerto Rican spices with the comfort of a homemade muffin.

The Cultural Significance

Puerto Rican cuisine is a beautiful melting pot of Taíno, Spanish, African, and American influences. The use of spices like annatto, cumin, and coriander, along with fresh herbs and vegetables, creates a unique flavor profile that is both bold and inviting. By incorporating these elements into a muffin recipe, we’re not only adding flavor but also paying homage to the rich culinary heritage of Puerto Rico.

The Recipe

Ingredients

• 2 cups rolled oats
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon Puerto Rican Sazón (see below for homemade Sazón recipe)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup non-dairy milk (such as almond or coconut milk)
• 1/2 cup canola oil or other neutral oil
• 2 large flax eggs*
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: Chopped walnuts or pecans for added texture

Homemade Sazón Recipe

If you don’t have store-bought Sazón, you can easily make your own:

• 1 tbsp ground annatto (achiote)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp salt
• 1 tsp black pepper

Combine all ingredients in a bowl and store in an airtight container for up to 3 months.

Instructions

1. Preheat Your Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Mix the Dry Ingredients: In a large bowl, combine the oats, flour, sugar, brown sugar, baking powder, baking soda, salt, Sazón, cinnamon, and nutmeg. Whisk until well combined.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together the non-dairy milk, oil, flax eggs, and vanilla extract.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Add the Chocolate Chips: Fold in the chocolate chips and any optional nuts.
6. Fill the Muffin Tin: Divide the batter evenly among the muffin cups.
7. Bake: Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips and Variations

• Use Fresh Spices: Ensure your spices are fresh for the best flavor. If your spices have no aroma or smell stale, it’s time to replace them.
• Customize with Nuts: Adding chopped nuts like walnuts or pecans can provide a delightful texture contrast.
• Experiment with Coconut Sugar: For a slightly different flavor, you can substitute some of the sugar with coconut sugar.

Enjoy Your Puerto Rican Vegan Oatmeal Chocolate Chip Muffins

These muffins are a perfect blend of comfort and culture, making them an excellent addition to any breakfast or snack routine. The Sazón adds a unique and aromatic flavor that will transport you to the vibrant streets of Puerto Rico with every bite. So go ahead, indulge in these delicious muffins, and experience the warmth of Puerto Rican cuisine in a whole new way.

---

*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for a few minutes until it thickens and becomes gel-like before using in the recipe.

Vegan Boricua Pantry Essentials