Breakfast Muffins
Deliciously light, fluffy and topped with fresh strawberries, these Almond Cow Breakfast Muffins are perfect for on-the-go!
PREP TIME: 15 MINS
SERVINGS: 8
Instructions
- Combine milk and rolled oats. Let sit for 30 minutes.
- Preheat oven to 350F. Prepare the muffin pan. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside.
- Add coconut oil, milk pulp, vanilla and sugar into the milk-oat mixture. Gently mix the flour mixture to wet mixture.
- Scoop muffin batter into prepared muffin tins (¾ full).
- Top with diced strawberries. Bake until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
- Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy.
Ingredients
1 cup almond milk1 cup rolled oats
¼ cup almond pulp (from almond milk)
½ cup coconut oil (melted and cooled)
½ cup sugar of choice
1 tsp vanilla extract
1 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
Topping:: ½ cup diced strawberries
Similar recipes
Oat milk is an ideal alternative for those with allergies or intolerances to nuts or seeds, or for anyone looking to switch things up a bit! It’s also naturally thicker...
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...