INGREDIENTS:
olive oil cooking spray
2 cups self-raising flour
¾ cup rolled oats
1 tsp ground cinnamon
⅔ cup brown sugar
½ tsp bicarbonate soda
250g fresh strawberries
1 egg
¾ Almond Breeze almond milk
½ cup sunflower oil
METHOD:
Pre-heat oven 180 degrees
Grease a 12 hole muffin pan with cooking spray or line with paper cases. I spray paper cases with olive oil (easier)
Combine flour, oats, cinnamon, sugar and bi-carb soda in large bowl
Whisk egg, Almond Breeze almond milk, oil in a jug. Pour into flour mixture and stir until just combined. Divide mixture evenly among muffin holes and bake for 15-20 minutes or until golden. Transfer to wire rack to cool.
*Remaining muffins need to be refrigerated
Enjoy!