Vegan Gluten Free Funfetti Muffins

Ingredients

• Rolled oats

  Plain, dry oatmeal

  2 cup or 160g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Baking powder

  Leavening agents, low-sodium

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Almond milk

  Plain

  1 cup or 240g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Water

  Plain, clean water

  2 ½ tbsp or 37g

• Vanilla extract

  1 tsp or 4g

• Almond butter

  Nuts, plain, without salt added

  6 tbsp or 96g

• Rainbow Sprinkles

  Mr. Sprinkles

  11 tsp or 44g

Directions

1. Combine ground flaxseed with 2 1/2 tbsp water and let sit.
2. Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside.
3. In a large mixing bowl, combine the dry ingredients and mix well.
4. In a small bowl, whisk the milk, vanilla extract, and flax "egg" mixture. Pour into the dry mixture. Add the melted nut butter and mix very well until a batter is formed. Stir through the sprinkles.
5. Using a 1/4 cup scoop, pour batter into the patty pans/muffin liners/muffin tin until almost full. Top with extra sprinkles and bake for 25-30 minutes, or until a toothpick or skewer comes out clean.
6. Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.

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