Baked Oatmeal Breakfast Muffins
Jenny Dunklee | The Lazy Vegan Baker: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Baked Oatmeal Breakfast Muffins (makes 12)
Ingredients
  • 3 cups oats (not instant)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground flax seed
  • ⅓ cup agave nectar or maple syrup
  • 1¼ cups non-dairy milk of choice
  • ½ cup non-dairy yogurt (I used plain but it could be good with a flavored one too I imagine)
  • ⅓ cup aquafaba*
  • ½ cup all natural peanut butter
  • 1 teaspoon vanilla extract
  • 2 apples, peeled and shredded
  • 1 large carrot, shredded
Instructions
  1. Preheat oven to 375F. Lightly grease a 12 cup muffin tin.
  2. In a large bowl, mix together the oatmeal, baking powder, cinnamon and flax seed.
  3. Add all the other ingredients and mix until completely combined.
  4. Divide batter between muffin cups. They will be filled pretty high - that's ok.
  5. Bake for 35-40 minutes until golden brown and set.
  6. Let cool 10 minutes in pan and then gently remove and place on a metal cooling rack.
  7. These are best after they are completely cooled. While they are still warm, they can be a little moist in the center, which if you don't like the whole wet oatmeal thing, you'll want to avoid.
  8. Store in an airtight container in the refrigerator up to 7 days or wrap individually in plastic, place in a freezer bag and store in the freezer. You can take them out the day before to defrost or toss them in the microwave for 30 seconds at a time until not frozen anymore.
Notes
*aquafaba is the brine from a can of chickpeas, the liquid that normally gets drained off. Don't toss it, it makes an excellent egg replacer :-). www.aquafaba.com
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2016/02/21/baked-oatmeal-breakfast-muffins/