Alisa Fleming ~ It isn’t often that I see a truly nutritious muffin recipe, but these healthy oatmeal muffins from So Delicious Dairy Free are packed with so many whole food ingredients that I would even label them as breakfast-worthy. The base is pure whole grain goodness, simply whole oats that easily grind into a flour. Plus, by using certified gluten-free oats, these oatmeal muffins are gluten-free with ease!
To keep these oatmeal muffins vegan (dairy-free and egg-free) and soy-free, I recommend using coconut milk beverage, as Amie does. It has more richness than other milk alternatives, providing for a more tender muffin. For a less-sweet and lower sugar muffin, you can use unsweetened coconut milk beverage (original or vanilla). For an extra touch of sweetness and a nice hint of vanilla, the vanilla coconut milk beverage is awesome. Click here for a So Delicious Dairy Free Coupon
Since they are naturally egg-free and vegan, these healthy oatmeal muffins contain chia seeds to help with binding power (plus, they up the nutritional value – who doesn’t love those omega-3’s?). Chia seeds transform into a magical egg white like mixture when added to liquid. If you don’t have any chia seeds handy, you can substitute flaxseeds. Simply grind the flaxseeds with the oats, into a powder (chia seeds don’t require grinding – they can be added whole).
These oatmeal muffins are great for breakfast-on-the-go, to pack along in lunch boxes, or for an afternoon snack. They should keep for a few days at room temperature, in an airtight container. If you don’t think that you will finish them all, I would tightly wrap and freeze some after they have cooled completely. They could last for a couple of months in the freezer, but I’m sure you will eat them all within a week!
- 3 cups regular oats or certified gluten-free oats, divided
- 2 tablespoons chia seeds
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1-1/3 cups dried cranberries
- 2 teaspoons fresh orange zest
- ⅓ cup slivered almonds
- ¾ cup So Delicious® Dairy Free Coconut Milk (Original, Vanilla, or Unsweetened)
- 2 tablespoons lemon juice
- ⅓ cup coconut oil, at room temperature
- ¼ cup agave nectar
- Preheat oven to 350°F. Prepare a muffin tin with nonstick baking spray.
- Combine 2 cups of oats in a blender; pulse on high speed until mixture forms a flour consistency. Remove from blender; transfer to a large mixing bowl with remaining 1 cup of oats, chia seeds, baking soda, sea salt, cinnamon, dried cherries, zest, and almonds.
- In a separate bowl, combine So Delicious Coconut Milk and lemon juice; set aside for 7 minutes, then add to the dry ingredients along with the coconut oil and agave nectar.
- Mix well to combine; set aside for 5 minutes.
- Transfer mixture into prepared muffin tins. Bake for 30 minutes or until golden brown.
- Remove from oven; set aside for 10 minutes to cool before serving.