Ingredients
- 2 cups rolled oats
- 1 flax egg (1 tablespoon flaxseed + 5 tablespoons water)
- 3 tablespoons avocado oil
- ¼ cup honey (or maple syrup)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon Bragg apple cider vinegar
- ½ cup Greek yogurt (can substitute for dairy-free yogurt)
- ½ cup almond milk
- ½ cup frozen or fresh blueberries
- 1/3 cup chopped walnuts (optional)
- Preheat the oven to 375ºF.
- Create a flax egg by combining flaxseed with water and let it thicken up.
- Meanwhile in a separate bowl, mix together the other ingredients.
- When the flax egg is ready, incorporate it into the bowl.
- Mix well and then grease a muffin pan with avocado oil.
- Pour the mixture in each hole.
- Bake for 20-25 minutes and let it cool before eating.
- Serve and enjoy!
