Description
Delicious almond milk oat muffins that are healthy and easy to make, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups almond milk (or use regular milk)
- 1 Large egg
- ½ cup brown sugar (you can substitute maple syrup for natural sweetness)
- 1 teaspoon vanilla
- 1 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 cups large flake rolled oats
- 1 Large carrot (shredded)
- 1 cup crushed pineapple with juice
- ½ cup raisins (optional)
- ½ cup chopped pecans or toasted coconut (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with 15 silicone muffin cups (or grease a regular muffin pan well).
- In a large bowl, whisk together milk, egg, brown sugar, vanilla, cinnamon, and nutmeg.
- Stir in oats, carrot, pineapple, and raisins or other additions if using.
- Divide mixture evenly between 15 muffin cups (they’ll be full) and bake for 30 minutes, until completely set and light golden brown on top.
- Let cool completely and store in the refrigerator for 1 week or in the freezer for 3-4 months. Serve warm or at room temperature alone or in a bowl with milk.
Notes
- These muffins freeze well, making them a great meal prep option.
- Adjust sweetness according to preference by varying the amount of brown sugar or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg