Lemon Oatmeal Breakfast Muffins
Print RecipeIngredients
- 3 tablespoons Limoneira lemon juice
- 1/4 cup coconut brown sugar
- 1 cup oat flour ground oats
- 1 cup non-dairy milk
- 2 eggs or vegan egg replacer
- 1 cup rolled oats
- 1 teaspoon baking powder
- Pinch of sea salt
Toppings
- Pumpkin seeds
- Cranberries
- Cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl add lemon juice, non-dairy milk, eggs, and brown sugar. Whisk to combine.
- Add in oat flour, rolled oats, baking powder and sea salt and stir to combine.
- Let sit for 5 minutes.
- Using a non-stick or lightly greased muffin tin, scoop 1/4 cup batter into muffin tin.
- Top with pumpkin seeds, cranberries and cinnamon.
- Bake for 25 minutes.
- Let cool and enjoy!
Servings: 12