Ingredients

The following ingredients have 10 Servings
  • 1 cup (80 g) old fashioned oats
  • 1 cup (240 ml) unsweetened vanilla almond milk
  • 1 cup (120 g) whole wheat pastry flour*
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
  • 1/4 cup (64 g) nut butter**
  • 1 flax egg***
  • 1/2 cup (100 g) coconut palm sugar****
  • 2 tsp vanilla extract
  • 1/2 cup (85 g) mini vegan chocolate chips

Instruction

  • Combine the oats and almond milk in a large mixing bowl and allow them to sit until the oats become soft, about 15-20 minutes.
  • Preheat your oven to 350°F (176°C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
  • In a medium-size mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  • Add the almond butter, flax egg, sugar, and vanilla to the bowl with the soaking oats, and mix until all of the ingredients are fully combined.
  • Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the chocolate chips, saving a few to sprinkle on the tops of the muffins.
  • Divide the batter evenly among the 12 muffin cups, filling each one 3/4 of the way full. Sprinkle the tops with additional chocolate chips.
  • Bake for 20-22 minutes, until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.