A Baked Oatmeal Healthy Treat.
Vegan & Gluten-Free
Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1/2 cup of Apple Sauce
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 teaspoon of Lime Zest
2 tablespoons of Lime Juice
1/2 teaspoon Baking Powder
1/4 cup of Unsweetened Coconut Flakes
1 cup of Water
1 teaspoon of Vanilla Extract
1/4 cup Maple Syrup or Agave Nectar
1/4 teaspoon of Baking Soda
1/2 cup of Soaked Cashews
Juice of 1 Key Lime
1/4 cup of Shredded Coconut
1/4 cup of Agave Nectar
Preheat the oven to 350 degrees and line a muffin tin with liners.
Take one tablespoon of ground flax and mix it with 3 tablespoons of water to create your flax egg. Let it sit for 5 min.
In a medium bowl combine the oats, coconut flakes, baking powder, baking soda and coconut.
In a small bowl, whisk together the apple sauce, flax egg, lime juice, lime zest, vanilla, water and syrup.
Combine the wet ingredients with the dry.
Evenly distribute oatmeal mix into your lined muffin tin.
Bake at 350 degrees for 30-40 minutes or until cupcakes are just golden brown. Bake time may vary depending on the size of your cupcake tin.
Make your frosting by combining all the ingredients into a blender or food processor.
Pulse til creamy smooth.
Allow to cool for a few minutes before frosting the muffins.
Once cooled, frost the muffins and top with extra coconut flakes.
Makes 9-11 muffins.