Oatmeal Muffins

1 cup old-fashioned oats
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1 cup milk (almond, rice, cashew – use what your diet allows!)
1/2 teaspoon vanilla extract
1 cup whole wheat flour (also can use oat flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 tablespoons oil
1/2 – 3/4 cup of one add in (Enjoy Life chocolate chips, dried cranberries, nuts, chopped apples, etc)

Preheat oven to 350*F.
In one mixing bowl mix together oats, sugar, vinegar, milk, and vanilla. Let sit while you take out the dry ingredients and mix them.
In another mixing bowl mix together flour, baking powder, baking soda, salt, and cinnamon.
Add oil to the wet mixture.
Pour dry mixture into wet mixture. Mix until moist. Stir in your add in of choice.
Pour into muffin tins. Supposed to be for 12 muffins, but I usually only get 10.
Bake at 350*F for 20 minutes.

These aren’t the most visually exciting muffins ever but they’re fast, tasty, and free of milk, soy, and egg. This recipe can be made wheat free too. image

Recipe adapted from the Sophie-Safe Cooking book.


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