Vegan almond and oat muffins
These vegan almond and oat muffins are healthy and easy to make. You can use gluten-free oats if needed. They are perfect for breakfast, afternoon tea, picnics, trips or lunch-boxes. You can find flax egg recipe here>>
Ingredients
Method
- Preheat the oven to 180°C. Prepare 6 silicon muffin cases or line a muffin tin with paper cases.
- Make the flax egg or mix the egg alternative powder with two Tbsps of water. Set aside
- Mash the bananas with a fork then add the almond meal, oats and baking powder.
- Mix well, then add the date syrup, vanilla, egg replacer and oat milk. Combine well.
- Divide the batter equally between the prepared cases.
- Bake the muffins in the middle of the oven for about 20 minutes or until golden.
- Let them cool in the tin or silicon cases, then transfer them to a wire-rack to cool completely.