Is there anything better than delicious warm muffins for breakfast? For today’s breakfast, we prepared Strawberry Oat Muffins, perfectly tender and soft. Kids love them. We are sure that there won’t be sleepyheads at breakfast! 🙂

You know how much we like to experiment with the ingredients and recipes.. 🙂 Well this time we decided to add proso millet flour. We’ve been adding it lately to the most of our dough mixtures. The texture is amazing. I personally love it since it’s a gluten-free flour and it’s perfect for everyone who cannot tolerate gluten foods.



For all of you who didn’t know, proso millet is full of fiber and contains carbohydrates, Vitamin B3, calcium, phosphorus, manganese, magnesium, and fatty acids. Besides that its great for lowering cholesterol, reduces the risk of getting diabetes, delays the process of anti-aging, and of course as mentioned before, it’s good for people with coeliac disease. Very beneficial!









If you end up making these muffins let us know! This recipe is 100% vegan, gluten-free, sugar-free, and dairy-free.



Prep time: 10 min Cook time: 25-30 min Total: 35-40 min











INGREDIENTS

1 1/3 cup (125 g) of ground oats (oat flour)

5 tablespoons of proso millet flour

flax egg (3 teaspoons ground flax seeds & 9 teaspoons of water)

1 teaspoon of baking powder

1/4 teaspoon baking soda

pinch of salt

1 1/2 tablespoon coconut oil

5 tablespoons agave syrup (or honey if you are a vegan)

1 cup (about 166 g) chopped fresh strawberries

3 tablespoons coconut flour

1/4 teaspoon ground clove

8.45 fl oz (250 ml) non-dairy milk (I used soy milk)

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.

Whisk together the ground flax seeds and water in a small bowl. Set aside for about 5-10 minutes.

Meanwhile, combine all the dry ingredients into a large mixing bowl and stir until evenly combined.

Add flax egg, coconut oil, agave syrup (or honey), and 1/2 of nondairy milk into a bowl with the dry ingredients and stir everything. Add the remaining amount of the non-dairy milk (about 1 tablespoon at a time), stirring constantly, until you get a sticky texture of a dough.

When everything is evenly combined, add the chopped strawberries, and gently stir until combined.

Dump the mixture into silicone pan and fill each cup 3/4 of the way full.

Bake for about 25 – 30 minutes. Check with a toothpick – if it comes out clean then it’s done.

Let it cool completely.

Enjoy your vegan strawberry oat muffins!

NOTES