Maple Syrup Oat Muffin

Not quite like oatmeal.

Not quite like a traditional muffin.

Not quite like a flapjack.

This delicious baked treat is deliciously odd. It takes from the three beloved breakfast staples, ones that can easily be prepared in a bland way, and pulls them together with a rich, flavorful syrup taste.

Yum.

Ingredients

2 T quick oats (save 1 t for topping)

2 T spelt or whole-wheat flour

dash of baking powder and cinnamon

1 t vegan butter

2 t pure maple syrup

1 flax egg

1 T nondairy milk

optional: chopped pecans or sliced almonds

Directions

-Preheat oven to 400 degrees. Lightly grease a muffin tin slot or a ramekin. Set aside.

-Combine all dry ingredients; then wet.

-Softly mold to prepared baking dish. Press in extra oats and nuts.

-Bake for 10-12 minutes or until a toothpick can be inserted and comes out clean. Alternatively, you can microwave for about a minute and a half.

Top with extra maple syrup or honey if you like. Serve fresh out of the oven.

Advertisements

One thought on “Maple Syrup Oat Muffin

  1. Pingback: Yogurt & Oat Pancakes | Collegiate Culinaire

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s