Oatmeal muffins

Ingredients for 1 servings:

• 100 g oat flakes
• 120 g spelt flour
• 1 tsp cinnamon
• 50 g pitted dates
• 1 tsp cream of tartar baking powder
• Agave syrup
• 50 ml oat milk (oat drink)
• 50 ml almond milk (almond drink)
• 2 tbsp, heaped coconut oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan, for 12 muffins

Preheat the oven to 200-220 degrees Celsius (400-425 degrees Fahrenheit). Mix the oats with the oat milk and almond milk, preferably with a tablespoon. Add the coconut oil and stir well. Then finely chop the dates and fold in. Add the agave syrup (depending on how sweet you want your muffins; I use 1 tablespoon; you can, of course, use more). Mix the flour with the baking powder and cinnamon and stir into the oat mixture. Mix everything thoroughly to make a nice, creamy batter. If it’s too thick, simply add a little more oat or almond milk. Divide the batter among the muffin cups and place them on the top rack of the oven. Bake with top heat for about 20 to 30 minutes. My oven takes a little longer, so it’s best to check after 20 minutes. I really enjoy the taste of these muffins, and I think it’s great that they’re also very healthy, as they contain no sugar or animal products. In summer you can also vary them with different fruits.