Ingredients

The following ingredients have 4 Servings
  • 1 large egg
  • 3/4 cup (180 ml) Planet Oat OatMilk, Original
  • 1/2 cup (115 g) granulated (or coconut) sugar
  • 1/4 cup (80 g) honey*
  • 1/4 cup (64 g) almond butter**
  • 2 teaspoons vanilla extract
  • 2 cups (160 g) quick oats (gluten-free, if needed)
  • 1/2 cup (56 g) almond flour***
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/3 cup (56 g) chocolate chips for sprinkling over the tops

Instruction

  • Preheat your oven to 350ºF (176ºC) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
  • In a large mixing bowl, lightly beat the egg and whisk in the oatmilk, sugar, honey, almond butter, and vanilla, mixing until smooth. Add the oats, almond flour, cocoa powder, and baking powder; mix until well combined.
  • Spoon the batter into the prepared muffin cups, filling each until about 3/4 full. Sprinkle the tops with chocolate chips and gently press into the batter.
  • Bake for 28 - 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.