• Jennifer Hagan

Bring On The Berry Oat Muffins

Updated: Oct 6



Berry Oat Muffins


12 Large Muffins


Ingredients:

2 cups oat milk (can sub almond or cashew)

2 teaspoons of apple cider vinegar

4 cups oat flour

½ cup ground flax seeds

4 teaspoons baking powder

½ teaspoon salt

8 tablespoons coconut oil, melted

2 teaspoons real vanilla extract

1 ripe banana, mashed

½ cup honey or less, (depending on level of desired sweetness)

1 ½ cup fresh or frozen berries (I've used raspberries, blueberries, and strawberries. They are all yummy!)


Directions:

1. Preheat oven to 375 degrees. In a small bowl, whisk your choice of milk with the 2 teaspoons of vinegar. Allow to curdle (small bubbles will appear) for at least 10 minutes.

2. In a large bowl, combine flour, flax, baking powder, and salt. Mix well.

3. Melt coconut oil and honey in a sauce pan. Add this, milk and vinegar mixture, as well as the mashed banana and vanilla to the bowl with dry ingredients. Mix gently until fully combined. Fold in berries of choice.

4. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full, with muffin batter. Place into the oven and bake for about 25-35 minutes, until puffed and golden brown, and an inserted knife or toothpick comes out clean. (In mountainous elevations, like where I live, everything takes longer to bake. It will take 35 minutes at least).

5. Best to crack open a window, place muffins nearby, let the amazing scent pour through your home, and let these babies cool off, before popping them out of their tin. Enjoy by themselves, or with a warm cozy beverage such as Sip Herbals. I just discovered this company as I was looking for a legit afternoon coffee substitute (notice I did not say morning. That won't be substituted:) Anyways, give them a try, and let me know how you like it. I particularly love the salted caramel. https://sipherbals.com/?ref=JENNIFERHAGAN

6. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.





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