Description
Preperation time
60 minutesWet Ingredients:
2 flax/chia eggs (2 Tbsp ground flax/chia seeds + 6 Tbsp water)
1 cup + 3 Tbsp plant milk
1/2 cup (125 g) soy yogurt
Dry Ingredients:
5 chopped dried figs (85 g)
6 chopped dried apricots (25 g)
1 1/2 cups oat flour
1/2 cup oats
2 tsp baking powder
2 tsp cinnamon
1/4 tsp salt
Directions:
▪Preheat your oven to 180C.
▪Start with preparing flax/chia eggs by combining ground seeds and water. Stir and set aside for 10 minutes.
▪In a medium-sized bowl, whisk to combine all dry ingredients.
▪In a separate bowl, whisk all wet ingredients, including your flax/chia eggs.
▪Now add your dry mixture into the wet mixture, and gently stir to combine (do not overmix).
▪Fill your muffin forms (better greased with coconut oil) and bake for 35-45 minutes (or until a toothpick inserted comes out clean).