Vegan Rasberry Oat Muffins
Ingredients
- 2 1/2 cup (300g) gluten-free large flake oats
- 1 tbsp (12g) chia seeds
- 1 1/2 cup (300 ml) oat milk, or almond milk
- 1/3 cup (80 ml) pure maple syrup
- 2 tbsp (30 ml) coconut oil, melted
- 1 tsp (5 ml) vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (120g) frozen raspberries
Preparation
Combine oats and chia in a large bowl. Add milk, maple syrup, melted coconut oil, vanilla extract, cinnamon, baking powder and salt. Mix to combine. Cover bowl and place in the fridge to soak overnight. (Or for at least 2 hours)
Preheat oven to 375F/190C. Add muffin cups to tray and scoop the oat mixture into cups. Top each muffin with 3-5 frozen raspberries
Place muffins in the oven to bake until golden and fluffy, approx. 25 to 30 minutes. Transfer to a cooling rack
