11 Servings 25 min Cook
2 Cup Rolled Oats
1/2 Cup Sugar
1 Tbsp Baking Powder
1 Dash Salt
1 Cup Almond Milk
1 Tbsp, ground Flaxseed
2 1/2 Tbsp Water
1 Tsp Vanilla Extract
6 Tbsp Almond Butter
11 Tsp Rainbow Sprinkles
Combine ground flaxseed with 2 1/2 tbsp water and let sit.
Preheat the oven to 350 degrees and line 10-12 muffin tins with patty pans and set aside
In a large mixing bowl, combine the dry ingredients and mix well
In a small bowl, whisk the milk, vanilla extract, and flax "egg" mixture.
Pour into the dry mixture.
Add the melted nut butter and mix very well until a batter is formed.
Stir through the sprinkles
Using a 1/4 cup scoop, pour batter into the patty pans/muffin liners/muffin tin until almost full.
Top with extra sprinkles and bake for 25-30 minutes, or until a toothpick or skewer comes out clean
Remove from oven and allow to sit for 5 minutes, before removing and allowing to cool on a dry surface.
