These are what I tend to make for breakfast when I feel like my family might want to eat something aside from the regular oatmeal.
They are easy to make and very satisfying. I feel that using these colorful reusable silicone muffin cups always make everything more cheerful too.
Oatmeal Apricot Chocolate Chip Muffins
Makes about 16 muffins
Ingredients:
1 flax egg (1 Tbsp flaxseed + 3 Tbsp water, let it sit for 15 minutes)
1 cup plant milk
2 bananas, mashed or 2/3 cup apple sauce
1/4 cup coconut sugar
1/2 tsp baking soda
1/2 tsp pink salt
2 tsp cinnamon
1/4 tsp nutmeg
3 cups gluten free rolled oats
1/4 cup chopped dried apricots (*feel free to use other dried fruits or fruits)(Optional)
1/4 cup unsweetened vegan chocolate chips
Directions:
Mix everything, transfer into muffin cups and bake at 400F for 15 minutes, then at 375F for another 10-15 minutes, let them cool down for 5 minutes & enjoy!
