Rating: 3.5 stars
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Delicious, healthy vegan breakfast muffins using oat flour.

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or spray with cooking spray.

    Advertisement
  • Mix oat flour, sunflower seeds, pumpkin seeds, baking powder, cinnamon, nutmeg, ginger, salt, and cloves together in a bowl. Stir hot water and flax seed meal together in a small bowl; add to flour mixture. Stir soy milk, raisins, agave nectar, and olive oil into flour mixture until batter is just mixed. Scoop batter into the prepared muffin cups using an ice cream scoop.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Cook's Notes:

Add more or less milk to thicken or thin mixture. Add more or less agave to sweeten to taste. You can also add whatever other types of nuts, dried fruits, or berries.

Substitute coconut oil or melted vegan butter for the olive oil if desired.

Nutrition Facts

209 calories; protein 5.5g; carbohydrates 32.8g; fat 7.7g; sodium 195.7mg. Full Nutrition
Advertisement