Vegan Oatmeal Lemon Muffins
Ingredients
- 200 g oat flour 2 cups oats
- 8 to 12 dates
- Peel of 1 lemon just the yellow part
- 1 Cup of plant-based milk
- 3 Tbsp of coconut oil or olive oil
- 1 pinch of salt
- 2 Tsp of baking powder
- 1/2 Tsp of baking soda
- 2 Tbsp chia seeds
Instructions
- Start by pre-heating the oven to 180ºC or 350ºF and coat a muffin baking tray with a tiny bit of margarine and flour.
- You can use a store-bought one or you can do your own flour at home, by processing the oats in a food processor or blender.
- Reserve it in a bowl and to the same processor, add the lemon peel and the dates.
- Process the peel and the dates until you have a fine texture.
- Now add the plant-based milk, coconut oil or olive oil, plus one pinch of salt and blend everything again for about 30 seconds, so the flavors of the lemon zest develop even more.
- To the oat flour add the baking powder and the baking soda and then join the wet ingredients and the chia seeds.
- Combine everything without over-mixing.
- Pour the batter into the muffin baking tray already prepped.
- Put them in the oven and let them bake for approximately 20 to 25 minutes.
- Keep an eye on them and as soon as they start cracking on the top and getting slightly golden insert a toothpick to check if they’re cooked in the middle.
- Let them cool down and enjoy with a heap of yogurt or a homemade jam.
Notes
These ones are perfect to take with you to the beach, and although they have the protein of the oats and the chia seeds, I would probably recommend you to enrich your meal with some more protein with some nuts, nuts butter or yogurt.
I used 8 dates but I like my muffins just slightly sweet. Add up to 12 dates if you like your muffins a little bit sweeter.
I used 8 dates but I like my muffins just slightly sweet. Add up to 12 dates if you like your muffins a little bit sweeter.