| 8 | 40 | 122 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 12 |
| 1 3/4 cup | Coconut milk, canned (full fat) |
| 1/4 cup | Maple syrup |
| 1 1/2 tsp | Vanilla extract, pure |
| 2 tbsp | Flaxseed meal (ground) |
| 2 cup | Rolled oats, dry |
| 1/2 cup | Coconut, shredded, unsweetened |
| 1 tsp | Baking powder |
| 1 cup | Strawberries (fresh, chopped) |
Preheat your oven to 375oF (190oC) and line a muffin pan with liners.
In a small mixing bowl combine the coconut milk, maple syrup, vanilla extract, and ground flax. Stir to combine and let it sit for at least 5 minutes.
In a second mixing bowl combine the oats, shredded coconut, and baking powder. Add the coconut milk mixture to the oats and mix well. Fold in the chopped strawberries.
Divide the oatmeal batter between the muffin cups and bake for 24 to 28 minutes or until the muffins are golden brown around the edges and just firm to the touch. Let the muffins cool in the pan for 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Leftovers
Refrigerate in an airtight container for up to three days or freeze for up to one month.
Serving Size
One serving is equal to one muffin.
More Flavor
Add cinnamon or a pinch of salt.
No Strawberries
Use blueberries or raspberries instead. Fresh berries are best instead of frozen.
No Maple Syrup
Use honey or agave instead.
No Rolled Oats
Use quick oats instead.
No Muffin Liners
Use a non-stick muffin pan or grease pan with coconut oil.
| Fruit | 0.2 |
| Grain | 0.5 |
