Ingredients
Scale
- 1 large egg
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 1/2 cup plant-based milk (such as almond milk)
- 1/2 cup sugar-free pancake syrup
- 1/4 cup packed dark brown sugar
- 1/4 cup dairy-free yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan.
- In a large mixing bowl, whisk together the egg, flour, oats, plant-based milk, pancake syrup, brown sugar, yogurt, baking powder, baking soda, and salt until just combined.
- Fill each muffin cavity three-quarters full with batter.
- Bake for about 20 minutes or until tops are set and a toothpick inserted comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 60g)
- Calories: 130
- Sugar: 7g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: <0.5g
- Unsaturated Fat: <2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg