Breakfast oatmeal chocolate chip muffins. Vegan. GF.
Hello dear friends! Happy Monday, fresh new week and hopefully beautiful weather. Pennsylvania has converted over to Seattle last week & I started to think the rains were never going to end. However, the sun finally came out today, beautiful temps and everything is so lush and green! Doors are opened and we are breathing in all the wonderfully clean air till the allergens pop back up. Ha.
Today, as it is every Monday, the day to refresh snacks for the week. These oatmeal muffins are a long-time fave. The recipe morphs a bit each time I make them, depending what I have on hand, but they are delightful nonetheless. Packed with fiber and healthy fats to keep you satisfied for hours. My kids love these when running out the door to school, work or babysitting jobs. They also make a nice, healthy dessert after dinner. Pack up well in lunches. Great on-the-go snack.
- 2 cups of old fashioned oats
- 1/2 cup of oat flour
- 1 cup of unsweetened vanilla almond milk
- 1 egg substitute (follow package instructions) or flax egg (1 tbl of flax mixed with 3 tbl of water), allow to sit for 4 mins
- 5 tablespoons of Eat Nutzo nut butter (any almond butter will work)
- 3 tbl of coconut sugar
- 1/4 cup of chocolate chips (vegan)
- 2 tbl of flax meal
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 1 tsp ground cinnamon
- 1/4 tsp of Himalayan salt
- Preheat oven to 350 degrees
- Spray your muffin tins with oil.
- Blend your oat flour, almond milk, egg substitute, nut butter of choice, coconut sugar, chocolate chips, flax, powder, extract, cinnamon and salt in a large bowl.
- Once combined, add your oats and stir to blend.
- Scoop the mixture into your muffins wells and bake for 24-26 minutes until done.
- Allow to cool in the pan for 10-15 minutes before serving.
— Knead to Cook