Breakfast Oatmeal Cupcakes
Florida Coastal Cooking
Vegan, Gluten Free, Dairy Free
1 cup AP gluten free flour, I used Bob's Red Mill
2 cups gluten free rolled oats, I used Bobs Red Mill
1/2 c shredded unsweet coconut
1/4 tsp salt
1 Tbsp cinnamon
1/2 cup oil
1/2 cup agave, maple syrup (or honey for non vegan)
1/4 apple juice (to sub for extra oil!)
1 tsp vanilla
1 flax egg** (or 1 egg for non vegan)
Optional Mix-ins (change em up how you like!)
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup sunflower seeds
3 Tbsp chia seeds
3 Tbsp ground flax
15 Tbsp nut or seed butter of choice
**To make a flax egg, mix 1 tbsp ground flax seed with 3 Tbsp water and refrigerate until gooey.
1. Preheat oven to 350F. Mix dry ingredients in a large bowl; add we ingredients and mix until combined. Stir in mix-ins. Spoon into 15 muffin cups. Bake for 30 minutes or until top is browned.
2. Top with 1 Tbsp preferred nut or seed butter.