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Butter’Milk’ Oatmeal Muffins

4 star Avg. rating 4 from 7 votes.

Recipe Information

# of Servings: 12
Recipe Created By: Maia M


1 cup quick oats
1 cup DariFree™ or other milk sub
2 tsp vinegar or lemon juice
1/3 cup canola oil or other
1/2 cup packed brown sugar
1/4 cup pumpkin puree
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup craisins or dried fruit of choice


Combine milk sub, vinegar or lemon juice, and quick oats. Let stand for 30 min.

After the oatmeal has soaked, add in the oil, pumpkin, and brown sugar. Stir until well blended.

Stir in all the remaining dry ingredients, except Craisins. After muffins are mixed, stir in the fruit. Do not over mix muffins.

Spoon into greased or oiled muffin tin.

Bake at 400 °F for about 20 min. or until done.


I made these with Craisins, but other fruits would work as well. The pumpkin in the recipe is more of a binder (egg sub) and does not give a strong pumpkin flavor. These have a nice moist texture and are not too sweet.


Sub safe milk sub for DariFree.

Sub favorite dried fruit for Craisins.

Either lemon juice or vinegar can be used.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.