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Muffins with oats and coconut oil


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.


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