Breakfast Muffins

Name: Breakfast Muffins
Prep time: 15 min
Cook time: PT25 minM
Yield: 8 Cups
Ingredients: 1 cup almond milk; 1 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

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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

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Instructions

1. Combine milk and rolled oats. Let sit for 30 minutes.
2. Preheat oven to 350F. Prepare the muffin pan. Set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside.
4. 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).
5. Top with diced strawberries. Bake until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
6. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy.

Find it online at https://almondcow.co/blogs/pulp-recipes/breakfast-muffins

Ingredients

1 cup almond milk
1 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