Oatmeal Muffins

 Hi, I need to make some unsweetened soy milk today. So the savory muffins and Parmesan biscuits will have to wait for tomorrow or the next day. 

I made the oatmeal muffins with Silk Original Soy Milk. You are free to use whichever non-dairy milk you like. I usually use unsweetened because these are already sweeter than I prefer, but the family loves them. Without further ado, I present:

 



Oatmeal Muffins

 Ingredients

2 cups old-fashioned rolled oats
1 cup non-dairy milk
1/2 cup pure maple syrup
1/3 cup extra light olive oil
1 teaspoon vanilla
½ cup coconut sugar
2  flax eggs  (2 Tbsp Flax meal + 6 Tbsp hot water)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup nuts (pecan, walnut, macadamia.. Etc optional)


Instructions
Preheat the oven to 400 F. Spray 12-cup muffin tin with Pam or other cooking spray. Prepare flax eggs.  Combine the oats and non-dairy milk in a large bowl.
Add the maple syrup, oil, coconut sugar, flax mixture and vanilla. Stir until combined.
Stir in the flour, baking powder, cinnamon, baking soda, and salt just until combined. The batter will be wet. Fold in nuts if you feel like adding nuts, skip it if you don't.
Divide the batter equally between the prepared muffin tins.  
Bake for 18-25 minutes, or until the muffins spring back when lightly pressed.  
Let the muffins cool in the tin for 5 minutes.
Remove to a wire rack to finish cooling. 

I hope you enjoy the muffins! See you again soon.

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