Breakfast muffins
Vegan, dairy-free, soy- free, nut-free, easy to make
Ingredients
- 200 grams old fashioned rolled oats
- 220 ml almond milk
- 150 grams pure maple syrup
- 70 grams neutral oil (canola, sunflower or any other vegetable oil)
- 80 grams light brown sugar / brown sugar or coconut sugar
- 120 grams coconut yogurt
- 200 grams all- purpose-flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 200C | 400F degrees.
- Line a 12-cup muffin tin with paper liners.
- Combine the oats and milk in a large bowl.
- Add the maple syrup, oil, brown sugar, and coconut yogurt. Mix until combined.
- In another bowl, comnine the flour, baking powder, cinnamon, baking soda, and salt. Add to the wet ingredients and stir until just combined.
- Divide the batter between the prepared muffin tins.
- Divide the batter between the prepared muffin tins.
- Bake for 20-22 minutes, or until a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes.
- Place the muffins on a cooling rack and allow to cool completely.