Gluten Free Oatmeal Raisin Muffins
2 cups of rolled oats
1 cup of almond milk
1/2 cup of maple syrup
1/3 of coconut oil (melted)
1/2 cup of coconut palm sugar
1 1/2 cups of bobs red mill 1:1 flour or other flour of choice
1 tsp of baking powder
1/2 tsp of baking soda
1 tsp of cinnamon
1/2 cup of raisins
Preheat the oven to 400 F and line a 12-cup muffin tin with cupcake liners.
Combine oats, almond milk, maple syrup, coconut oil, brown sugar and eggs in a stand mixer or large bowl until well combined.
Add in flour, baking powder, cinnamon, and baking soda until you have a uniform wet sticky batter.
Stir in raisins until mixed throughout.
Spoon batter evenly into your lined muffin pan and bake for 20 minutes.
Let cool in pa for 5-10 minutes before transferring to wire rack.