THE PLANTBASED SCHOOL

Easy oat MUFFINS

1.

MAKE THE OAT FLOUR

Use rolled oats and blend them for 30-60 secs.

MIX – ripe bananas, almond milk, vegetable oil,  pitted dates

Add aroma

Vanilla extract and a pinch of salt

Baking powder + baking soda BLEND together

Distribute to muffin pan - this recipe yields 6 muffins

BAKE THE MUFFINS

Bake for 25-30 mins 350F (180C)

LET COOL + EAT  (tasty with jam)

GO TO RECIPE

For a pre-workout snack or a protein-filled breakfast

PEANUT BUTTER

OUR FAVOURITE TOPPINGS FOR OAT MUFFINS

Sugar-free if you can find it- for a fruity flavour

JAM 

Top the muffin with vegan butter for a scone-like experience, but healthier

vegan butter

OTHER OAT RECIPES

HEALTHY GRANOLA BARS