Ingredients
12
12 servings
- •3 cups gluten-free rolled oats
- •1 cup coconut sugar
- •1 cup freshly squeezed orange juice
- •1 cup almond milk
- •2 tablespoons orange zest
- •1 ½ teaspoons gluten-free baking soda
- •1 teaspoon vanilla extract
- •½ teaspoon salt
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine oats, sugar, orange juice, almond milk, orange zest, baking soda, vanilla extract, and salt in a blender; blend until smooth. Pour batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until tops spring back when lightly pressed, about 22 minutes. Cool in the tin for 10 minutes and serve warm.
Nutritional Facts
Per 12 servings
- Calories: 165
- Carbohydrate: 37g
- Fat: 2g
- Fiber: 2g
- Protein: 3g
- Sugar: 3g
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