I created the following recipe before I started cooking vegan. I now have modified it by using flax eggs and plant-based milks.
Ingredients
1 Cup Rolled Oates
1 Cup Oat milk + 3-4 Tbl as needed
1⁄4 Cup Coconut Oil (or olive oil or canola oil) + to grease muffin tin
1 tsp Vanilla
1⁄2 Cup Sugar
1 Cup Oat Flour or Oat Bran
1 tsp Baking Powder
1 tsp Baking Soda
1⁄2 tsp Kosher Salt
1 Tbl Cinnamon
1 Tbl Turmeric
1⁄4 Cup Chia Seeds
1⁄4 Cup Chopped Pecans, Walnuts, or Almonds
1⁄4 Cup Chocolate Chips
1⁄2 Cup Blueberries or Gogi Berries
Instructions
Mix oats with oat milk and let this mixture sit for at least 30 minutes. Then add flax egg, oil, and vanilla and mix well. If the batter looks dry, add 3-4 more Tbl of oat milk. Combine all the dry ingredients, except blueberries, nuts and chocolate chips which get folded in at the end. The batter will be thick. Grease a muffin tin (12) generously with oil.
Scoop the batter into the tin and bake at 350 degrees for 18-20 minutes. They should feel firm on top.
Let them cool in the pan.
*Note: Although photographed with muffin papers, I usually don’t recommend them since the batter tends to stick to the wrapper. It comes easily out of the greased muffin tins.