Easiest, yummiest, most practical form of breakfast: in a muffin! These oats and maple syrup babies are super easy to make and will satisfy your (conscious) sweet tooth. Use any flour you like/have, any sugar and preferably coconut oil.
Breakfast Maple and Oats muffins
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Easiest, yummiest, most practical form of breakfast: in a muffin! These oats and maple syrup babies are super easy to make and will satisfy your (conscious) sweet tooth. Use any flour you like/have, any sugar and preferably coconut oil.
Oat and maple syrup muffins
Ingredients
- 2 cups rolled oats (jumbo oats not porridge oats)
- 1 cup low fat milk
- ½ cup pure maple syrup
- 1/3 cup coconut oil
- ⅔ cup light brown sugar or coconut sugar
- 1/4 cup shredded unsweetened coconut
- 2 large eggs (lightly beaten)
- 1 ½ cups plain flour (all purpose)
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp baking soda
- ½ tsp salt
- Coconut flakes or oats to sprinkle (optional)
Method
- 1)
Preheat oven to 200C and line 12 muffin tins
- 2)
Mix in a large bowl the oats, milk, maple syrup, coconut oil and sugar.
- 3)
Mix well to combine, add the eggs. Mix again.
- 4)
Now add all the dry ingredients and mix just until incorporated.
- 5)
Place in the lined muffin tins and bake for 20 min or golden and springy to touch.
- 6)
Transfer to a wire rack too cool.