Have you tried baking my moist maple and oat breakfast/suhoor muffins? The IGTV recipe is a few posts back and below. They are the easiest and the most delicious option for a healthy breakfast on the run! I have made them with jumbo oats and with porridge oats and I’m very happy to say that it works both ways #suhoor
Oat and maple syrup muffins
Moist Maple and Oat Breakfast/Suhoor Muffins
Prep time:
Cook time:
Serves:
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- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Have you tried baking my moist maple and oat breakfast/suhoor muffins? The IGTV recipe is a few posts back and below. They are the easiest and the most delicious option for a healthy breakfast on the run! I have made them with jumbo oats and with porridge oats and I’m very happy to say that it works both ways #suhoor
Ingredients
- 2 cups rolled oats (jumbo oats or porridge oats)
- 1 cup low fat milk
- 1/2 cup pure maple syrup
- 1/3 cup coconut or vegetable oil
- 2/3 cup light brown sugar or coconut sugar
- 1/4 cup shredded unsweetened coconut
- 2 large eggs (lightly beaten)
- 1 1/2 cups plain flour (all purpose)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 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.