Ingredients
Scale
- 1 large egg
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- 1/2 cup Silk Unsweetened Vanilla Almondmilk (or other milk)
- 1/2 cup sugar-free pancake syrup (or real maple syrup)
- 1/4 cup dark brown sugar
- 1/4 cup Silk Vanilla Dairy-Free Yogurt (or substitute)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon salt (or to taste)
Instructions
- Preheat the oven to 350°F and spray a non-stick muffin pan.
- In a bowl, whisk together all ingredients until smooth but do not over-mix.
- Fill muffin cavities about three-quarters full using a cookie scoop.
- Bake for approximately 20 minutes or until springy to touch.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (58g)
- Calories: 206
- Sugar: 9g
- Sodium: 105mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Use room temperature ingredients for better mixing. Avoid overmixing your batter to keep muffins light and fluffy. Add-ins like nuts or chocolate chips can be included for variety.
