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
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