45 mins
~9 Muffins servings
Up-sides to making one’s own oat milk: cheaper, greener, convenient, a low-waste reason to treat yoself to the fluffiest cake-like muffins you won’t feel guilty about eating~ Up the ante with a half cup of chocolate chips. Switch out the banana with a compote of your choice. Allergic to nuts? Nix the nut butter. Consider this a blank canvas to explore all flavor combos with the neglected 40% of nutrients your oat milk process leaves behind.
Ingredients
- 1.5 cups flour
- 1 cup oat pulp
- 2 tablespoons cinnamon
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 2 mashed bananas
- 1/2 cup coconut oil
- 2 tablespoons vanilla
- 3/4 cups coconut sugar
- 2 teaspoons apple cider vinegar
- Pinch of salt
- Nutty swirl: 2 tablespoons nut butter + 2 tablespoons maple syrup + 1 teaspoon salt
Preparation
- Preheat oven to 350F.
- Combine all ingredients except nutty swirl in a large mixing bowl.
- Light grease a muffin tin & distribute batter evenly between 9 muffin cups.
- Combine nutty swirl ingredients in small bowl and dollop 1-2t on top of each raw muffin.
- Take a fork or chopstick to lightly swirl the nut butter mixture across the top of each muffin.
- Bake in oven for 30mins, let cool for 10mins before eating.