Prep Time 15 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Ingredients
- ½ cup creamy almond butter
- 2 tablespoons melted and cooled coconut oil
- 2 eggs, room temperature
- ¼ cup pure maple syrup
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- Mix-ins:
- ¾ cup diced peaches (~1 medium peach)
- ¾ cup fresh blueberries
- For topping:
- 12 thin peach slices (from 1 small peach)
Instructions
- Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with muffin liners and spray with nonstick cooking spray to prevent oatmeal cups from sticking.
- In a medium bowl, mix together the almond butter, coconut oil, eggs, maple syrup, almond milk and vanilla until smooth and well combined.
- Next stir in dry ingredients: oats, baking powder, cinnamon and salt; stir well to combine. Fold diced peaches and blueberries into the batter.
- Evenly distribute oatmeal batter between muffin liners. Place a peach slice on top of each muffin. Bake for 25-30 minutes. Drizzle with your favorite nut butter before serving, if desired. Serves 12.
Nutrition Facts
Per Serving (1 oatmeal cup)
Calories 171
Fat 9.2g
Carbohydrates 19.5g
Protein 4.9g
Original recipe from Ambitious Kitchen can be found here!
