Oat raspberry muffins

Enjoy these muffins for breakfast or snacks. Bon appetit!

Preparation time: 45 minutes
Servings: 9-12 muffins

2 ½ cups of oats
1 tbsp chia seeds
1 ½ cup of unsweetened almond milk
⅓ cup of agave syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract
1 tsp cinnamon
½ tsp baking soda
¼ tsp of salt
1 cup of raspberries

1. Mix oats (not flour, but flakes) and chia seeds in a large bowl. Mix almond milk, agave syrup, melted coconut oil, vanilla extract, cinnamon, baking soda, and salt in a separate bowl. Cover the bowl and refrigerate for 2 hours.
2. Preheat the oven to 180 °C. Put paper baskets in a muffin tray, and pour a mixture of oatmeal into each. Put 3-5 raspberries on each muffin.
3. Place the muffin tray in the oven and bake for 25-30 minutes until softened.
4. Serve after cooling and enjoy!

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