healthy breakfast muffins with coconut flakes in white bowl
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Breafast Muffins

Enjoy these healthy breakfast muffins for breakfast or snack. These golden milk muffins are dairy-free, sugar-free, and delicious. I hope you enjoy these make-ahead vegan muffins. Enjoy!
Course Breakfast, Dessert
Cuisine American
Keyword breafast muffins,, golden milk,
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12
Calories 150kcal

Ingredients

Wet Ingredients

  • 1/2 cup non-dairy milk
  • 1/2 tsp vanilla extract can sub for coconut extract
  • 2 tsp apple cider vinegar
  • 1 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water

Dry Ingredients

  • 1 1/2 cups oat flour (make your own by pulsing 1 3/4 cups oats in blender or food processor until fine)
  • 1/2 cup maple syrup or other sweeteners
  • 1 tsp ground turmeric
  • 3/4 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda¬†
  • 1 tsp sea salt
  • coconut flakes (unsweetened) Optional (add to the top of muffins before and/or after muffins are done)

Instructions

  • Preheat your oven to 350 degrees. Lightly oil a 6 or 12 cup muffin pan (or use liners.)
  • In a small cup or bowl mix ground flax seeds and water and let it sit for 5 minutes.¬†
  • In a large bowl, whisk together the dry ingredients (oat flour, maple syrup, turmeric, ginger, cinnamon, black pepper, baking powder, baking soda, and sea salt).
  • In a small bowl, mash the banana and add to the remaining wet ingredients (non-dairy milk, vanilla extract, apple cider vinegar, flax egg)and stir until combined well.
  • Pour the wet mixture into the dry mixture, and stir until just combined. If you're adding any seeds, fruit, or nuts, fold those in now.
  • Spoon the batter into the muffin pan (optional: sprinkle the tops with coconut).
  • Bake for 17-20 minutes, insert a toothpick in the center of one muffin to test. The toothpick should come out clean. Allow muffins to cool in the pan for 5 minutes. Enjoy!