1 large egg
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant; they’re finer and act more like flour and batter will be too dry)
1/2 cup Silk Unsweetened Vanilla Almondmilk (Silk Unsweetened Cashewmilk or another milk may be substituted)
1/2 cup sugar-free pancake syrup (lite syrup or real maple syrup may be substituted)
1/4 cup dark brown sugar, packed (strongly recommend dark, although light brown may be substituted)
1/4 cup Silk Vanilla Dairy-Free Yogurt (Greek yogurt, sour cream, or lite sour cream may be substituted)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt, or to taste
- Preheat oven to 350F. Spray 10 of the 12 cavities of a Non-Stick 12-Cup Regular Muffin Pan (note you will not use all 12) very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)
- To a large bowl, add all the ingredients and whisk until smooth and combined, without needlessly over-mixing.
- Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into 10 of the cavities of the prepared pan, filling each cavity no more than 3/4-full or muffins will overflow while baking.
- Bake for about 20 minutes or until tops are set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
- Allow muffins to cool in pan on top of a wire rack for about 10 before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.
Original recipe and Nutrition Information visit: Skinny Oatmeal Brown Sugar Muffins @ averiecooks.com