This recipe comes out like a soft baked bowl of hearty oatmeal in a muffin form!
Perfect for a healthy breakfast on the go.
2 1/4 cup rolled oats. I used Bob’s Red Mill Extra Thick rolled oats
1/2 cup raisins or dried cranberries
2 tsp baking powder
1/4 tsp salt
1 cup almond, soy, rice or the non-dairy milk
1/4 cup date sugar
1/4 cup coconut sugar
4 flax “eggs” ( 4 TBSP ground flax meal + 12 TBSP water, whisked together)
1/4 cup raw pumpkin seeds
1/2 Cup Gluten Free flour blend
1 tsp vanilla
1 tsp cinnamon
1/4 cup unsweetened shredded coconut *optional
Preheat oven to 350 degrees
Mix all of the dry ingredients together in a large mixing bowl and stir well.
Add in the wet ingredients and mix together until blended.
Use a greased (or paper liners) 12 well muffin pan and fill each well to the top.
Bake for approximately 12-15 minutes until a knife inserted into the center comes out clean.