Low Iodine Vegan Oatmeal Muffins
Total time42 min
Prep time15 min
Cook time22 min
4.8(21)
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Learn more →Ingredients
12 servings
Flax egg
- 1 tbsp ground flaxseed
- 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
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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