ingredients
- 270g rolled oats
- 1 teaspoon baking powder
- 2 tbsp ground flaxseed
- 60g Sweet Freedom BUTTERSCOTCH SYRUP
- 300ml plant based milk
- optional: 50g chopped nuts or seeds ++ extra for topping
make
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Preheat oven to 170C and line a 12-cup muffin tin with muffin cases.
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In a large bowl, mix rolled oats and baking powder.
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Whisk together milk, BUTTERSCOTCH SYRUP, and ground flaxseed, then stir into the dry ingredients.
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Fold in the chopped nuts.
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Let sit for about 5 minutes.
- Spoon into your muffin tin and top a little extra sprinkle of chopped nuts (optional).
- Bake for 30-35 minutes.
These store well in the fridge or freezer
