These little muffins are moist, tender, and full of fiber! They're great for breakfast with tea or enjoy them as a super snack.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast
Servings: 16
Calories: 216kcal
Ingredients
1cupflaxseed meal
½cupchia seeds
¾cupoat milk
1/2cupmaple syrup
1cupsoured milk1 TB ACV or lemon juice with 1 cup oat milk
¼cupcoconut oil
2TBblackstrap molasses
2eggsthese are optional and added for more protein
1teaspooncinnamon
¼teaspoonsalt
1teaspoonvanilla
1cupoat flour
1cupoat bran
1½teaspoonsbaking soda
½teaspoonbaking powder
Instructions
Preheat the oven to 350°F.
Place a silicon muffin tray onto a baking sheet.
In a large mixing bowl, stir together the flax meal, chia seeds, and oatmilk.
Let soak for 10 minutes.
Stir in maple syrup, soured milk, coconut oil, molasses, cinnamon, salt, and vanilla.
Add the oat flour, oat bran, baking soda, and baking powder.
Stir just until combined.
If adding dry fruit, add it to the bowl and gently fold it into the mix.
Divide the batter among the muffin tray.
Bake for 25 – 30 minutes. until a toothpick comes out clean.
Let cool in pan 5 minutes, then remove to a rack to cool.
Enjoy!
Notes
For the sour milk, you can use any plantbased milk. Just add one cup of it to either 1 TB ACV or lemon juice and let sit for 10 minutes. Then it's ready to go into the recipe.