Ingredients
Scale
- 1 large egg
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup sugar-free pancake syrup
- 1/4 cup packed dark brown sugar
- 1/4 cup dairy-free yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan by greasing it.
- In a large mixing bowl, combine all ingredients and whisk until smooth, being careful not to over-mix.
- Using a scoop or measuring cup, fill each muffin cavity three-quarters full with batter.
- Bake for approximately 20 minutes until tops are set; check with a toothpick for doneness.
- Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg