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.

By | March 16, 2020

Ingredients

SERVINGS: Yields 1 dozen muffins
  • 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.

Ingredients

SERVINGS: Yields 1 dozen muffins
  • 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
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