Enjoy them with a glass of almond milk or your morning cup of coffee. Top them with a dusting of powdered sugar or eat them plain.
Ingredients
- 1 cup quick oats
- 1½ cups flour
- 1 cup non-dairy toffee coffee creamer
- 1 cup vegan brown sugar
- 3 tablespoons aquafaba
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350F.
In a mixing bowl, add flour, quick oats, brown sugar, baking soda and baking powder. Mix well with a whisk or standing mixer fitted with a whisk attachment.
Next, add the creamer, oil, vanilla extract and aquafaba and mix well. Line a muffin pan with cupcake wrappers and fill ¾ way full with batter. Bake for 15—18 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a cooling rack.
Top with a dusting of powdered sugar.
Devour!
Notes: Aquafaba (bean water) is the water from a can of garbanzo beans. To make this recipe non-vegan, substitute 1 egg for the 3 tablespoons of aquafaba, use regular brown sugar and the dairy creamer of your choice. Can’t find toffee creamer? Try caramel, French vanilla or hazelnut coffee creamer instead.
