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Ingredients
1 cup almond milk
1 cup rolled oats
¼ cup almond pulp (from almond milk)
½ cup coconut oil (melted and cooled)
⅓ 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
Breakfast Muffins
Deliciously light, fluffy and topped with fresh strawberries, these Breakfast Muffins are perfect for on-the-go!
Servings: 8 muffins
V
VeganIngredients
1 cup almond milk
1 cup rolled oats
¼ cup almond pulp (from almond milk)
½ cup coconut oil (melted and cooled)
⅓ 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
Directions
Step 1
Combine milk and rolled oats. Let sit for 30 minutes.
Step 2
Preheat oven to 350F. Prepare the muffin pan. Set aside.
Step 3
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and set aside.
Step 4
Add coconut oil, milk pulp, vanilla and sugar into the milk-oat mixture. Gently mix the flour mixture to wet mixture.
Step 5
Scoop muffin batter into prepared muffin tins (¾ full).
Step 6
Top with diced strawberries. Bake until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
Step 7
Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy!