MAPLE-OAT CHAMOMILE MUFFINS
Creating a batch of Maple-Oat Chamomile Muffins blends the comforting flavors of maple syrup, the hearty texture of oats, and the soothing essence of chamomile into a delightful treat.
Makes 12 muffins
Combine all of the dry ingredients (flour, oats, brown sugar, baking powder, baking soda, salt, and chamomile) and mix well.
Separately, combine the oat milk, maple syrup, and algae cooking oil.
Add the wet mixture to the dry and whisk well to combine. Make sure that all of the brown sugar is broken down and not clumped together.
Add the mashed banana and stir to combine.
Lightly grease the muffin tray with algae cooking oil or another oil of your choice, and then divide the batter evenly into the tray.
Bake at 325°F (on a convection bake setting, if possible), for 20-24 minutes, rotating the tray after 12 minutes. Remove when the muffins are golden brown and allow them to cool to room temperature.
3 cups whole wheat flour
¾ cups rolled oats
1/3 cup brown sugar, packed
1 tbsp baking powder
1 ½ tsp baking soda
1 tbsp salt
1 ½ tbsp dried chamomile
1 ¼ cups oat milk (or milk of your choice)
1 cup maple syrup
¼ cup algae cooking oil
1 ripe banana, mashed
