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Muffins with oats and coconut oil

Details


Preparation time
10 min
Baking Time
20 min
vegan
vegan
Seraphine
(BerlinKitchen)
Muffins with oats and coconut oil
Muffins with oats and coconut oil

Method


Preheat oven to 350 °F. Combine almond milk with wine vinegar in a small bowl and set aside for 5 minutes until it turns ‘sour’. Mix flour, sporting porridge, sugar, baking soda, baking powder and salt together in a large bowl. Add sour milk, coconut oil and eggs and stir everything together.

Fill the muffin cups ¾ full with the dough and bake 20 minutes into the oven until they turn golden brown. Take the muffins out and let them cool down for a few minutes.

Ingredients


Rapunzel Products


802155 Sports porridge
1006055 Coconut oil virgin HAND IN HAND
1400320 Cristallino cane sugar HAND IN HAND
1050420 White wine vinegar
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de