This is my tweaked version of my friend Jess’s super simple on the fly oatmeal muffins.
This version comes out like soft oatmeal raisin cookies in a muffin form. You can also bake them in classic cookie form on a baking sheet.
And they’re flour-less!
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
1/2 tsp salt
1 cup rice milk (or other non dairy milk)
2/3 cup date sugar
2 flax “eggs” ( 2 TBSP ground flax meal + 6 TBSP water, whisked together)
2 TBSP unsweetened applesauce
1/4 cup raw pumpkin seeds
1 tsp vanilla
pinch of cinnamon
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.