Mini muffins
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1 cup rolled oats
- 1/2 cup almond milk
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt pink Himalayan
- 1/4 teaspoon ground cinnamon
- 1/2 cup silan date honey
- 1/4 cup coconut oil melted
- 1 egg lightly beaten
- 1/2 cup chopped almonds optional
Directions:
- Grease 2 trays of mini muffin tins.
- Combine the oats and milk in a bowl and let stand for 5 minutes. In a large bowl, combine flour, baking powder, salt, and cinnamon. Make a well in center of flour mixture; set aside.
- Stir silan, melted coconut oil and egg into oats mixture. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add nuts. Spoon batter into prepared muffin cups, filling each two-thirds full.
- Bake in a 400℉ oven for 12-15 minutes or until tops are golden and a wooden toothpick inserted in centers comes out clean! Serve with iced coffee or your favorite tea and enjoy!
