This is the other recipe I had wanted to try that I paired with the last one. These are a heartier more dense muffin. They are perfect for breakfast to help fill you up. K is not an oat fan, so he did not have any, but the kids and I liked them.
There is no fancy equipment required here, and the only ingredient I had to purchase was the oats because we had used ours all up. You can use butter for the coconut oil and peanut butter for the almond butter if you don’t have the same dietary restrictions we need.
Directions for Dairy-Free Nut Butter Oat Muffins
Adapted from Molly Yeh
- 3/4 cup old-fashioned (rolled) oats
- 1/2 cup milk (I used cashew milk)
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup coconut oil, melted and slightly cooled
- 1/4 cup almond butter (you can use any kind of nut butter)
- 2 teaspoons vanilla extract
- 1 egg
- 1/4 cup maple syrup
- 1/4 cup dried cranberries (or other dried fruit)
- 1/4 cup chocolate chips
- 1/4 cup shredded coconut
Start by combining the oats and milk in a bowl to let soak for about 20 minutes. Preheat the oven to 400 degrees F. In a different bowl, whisk together the flour, baking powder, cinnamon, and salt. In a large bowl, whisk together the coconut oil, almond butter, vanilla, egg, and maple syrup until smooth. Add the oat and milk mixture after it is done soaking, and then add the flour mixture. Stir to combine. Fold in the dried cranberries, chocolate chips, and coconut. Scoop the batter into a lined muffin tin about 3/4 full. It should make about 6 muffins.
Bake in the oven for about 20-25 minutes, or until a tester comes out clean. Let the muffins cool for a few minutes before removing from the muffin tin. Serve warm or completely cooled.