Ingredients
Scale
- 1 large egg
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- 1/2 cup unsweetened almond milk
- 1/2 cup sugar-free pancake syrup (or maple syrup)
- 1/4 cup packed dark brown sugar
- 1/4 cup dairy-free yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 to 1/2 teaspoon salt (to taste)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a non-stick muffin pan by spraying it with cooking spray.
- In a large bowl, combine the egg, flour, oats, almond milk, pancake syrup, brown sugar, yogurt, baking powder, baking soda, and salt. Whisk until well combined.
- Fill each muffin cavity about 3/4 full with the batter using a cookie scoop or measuring cup.
- Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 206
- Sugar: 7g
- Sodium: 125mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 31mg