Ingredients
- cooking spray
- 2 large brown eggs free range organic
- 1 ½ c almond milk plain unsweetened
- ½ c applesauce unsweetened
- 2 tbsp plant-based butter melted
- ¼ c maple syrup grade A
- 1 tsp vanilla extract
- 3 c old-fashioned oats
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt finely ground
- ¼ c pumpkin seeds
- ¼ c dried cranberries unsweetened
Instructions
- Heat oven to 350°F. Coat well of a muffin tin (3.5 oz) very well with cooking spray.
- Mix wet ingredients. In a bowl, mix the eggs and plant based milk together first. Then mix in the applesauce, maple syrup and vanilla. Whisk until smooth.
- Mix dry ingredients. In a separate bowl, mix together the oats, baking powder, cinnamon, and salt until combined.
- Gradually add dry ingredients to the wet ingredients. Fold with a rubber spatula until combined.
- Fill the muffin tin by dividing the mixture among the muffin wells. The wells will be filled to the top without overflowing.
- Top the muffins with dried cranberries and pumpkin seeds, pressing toppings into the batter.
- Bake until golden-brown, 25-30 minutes.
- Cool in a pan on a wire rack for 5 minutes. Remove muffins to finish cooling on a wire rack.
Nutrition
Serving: 22gCalories: 134kcalCarbohydrates: 22gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 190mgPotassium: 107mgFiber: 3gSugar: 7gVitamin C: 1mgCalcium: 79mgIron: 1mg