Low Sodium Vegan Oatmeal Muffins

Total time42 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

Flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

Dry ingredients

1 ½ cups rolled oats
1 cup whole wheat flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Wet ingredients

1 cup plant-based milk
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp vanilla extract
1 medium ripe banana, mashed (about ½ cup)

Mix-ins

½ cup raisins (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with a little coconut oil.
2
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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