breakfast on-the-go if you’re late for a morning Zoom meeting!
These muffins are pretty sugary, so I’d suggest cutting down on the sugar, or subbing in honey and maple syrup instead. Otherwise, they turned out great! Even my family members who normally despise my vegan cooking experiments loved them!
Since oats are so customizable, instead of berries, use cubed apples and a lot of cinnamon! Or, add a bunch of chia, poppy, flax, and hemp seeds plus some dried fruit for a seedy trail-mix inspired muffin.
I used oat flour and almond milk, plus almond meal from making the almond milk. Any GF flour and vegan milk will work just fine, and if you don’t have almond meal, consider adding some nut butter! You can’t go wrong with these muffins!
Ingredients
- 3 cups oat flour
- 3 3/4 teaspoons baking powder
- Less than 1/2 teaspoon mineral salt
- 1 cup of granulated sugar
- 1 1/2 cup almond milk
- 1/2 cup olive oil
- 1 1/2 teaspoon vanilla extract
- 1/4 cup almond meal
- 2 cups of frozen berries
Directions
- Combine all ingredients, adding the frozen berries last.
- Transfer into lined muffin tins.
- Bake at 350F for 30 minutes, or until golden around the edges.
- Cool completely, enjoy!
