Ingredients
2 cups rolled oats
1 cup quick cooking oats
1 cup plant-based milk, of your choice
1 cup cranberries, or raisins
1 pc Granny Smith apple, cored, cubed
3 tbsp olive oil, or coconut oil
2 tbsp honey
1 tbsp baking powder
1 tsp ground cinnamon
1 tbsp vanilla extract
¼ tsp salt
cooking spray
Preparation
Preheat the oven to 360 degrees F and grease your muffin tray with cooking spray.
In a mixing bowl, add your oats, baking powder, cinnamon, and salt. Stir to combine and set aside.
In a separate bowl, add your plant-based milk, oil, honey, and vanilla extract. Whisk to combine.
Fold your dry ingredients into your wet ingredients until evenly incorporated.
Lastly, fold in your raisins and apple until evenly incorporated.
Fill up your muffin tray with the oat mixture and press it down tightly.
Bake for roughly 20 minutes or until a cake tester comes out clean.
Let these cool completely at room temperature before removing them from the muffin tray. Serve immediately either at room temperature or warm.
