Ingredients

• 2 ¼ cups Almond Flour (252 g)
• 1 cup Gluten Free Organic Quick Cooking Rolled Oats (104 g)
• 2 ½ tsp Baking Powder
• ½ tsp Salt
• ⅓ cup Sun Dried Tomatoes, chopped
• ½ tsp chopped Black Garlic
• 1 tsp Nutritional Yeast
• 4 tsp Hulled Hemp Seed

• 3 Tbsp Organic Brown Flaxseed Meal (20 g)
• 1 ½ cups Plant-Based Milk of choice (355 mL)
• ½ cup Olive Oil (118 mL)

• chopped Scallions

Instructions

1. Preheat oven to 350°F. Place paper liners in a standard 12-cup muffin tin and set aside.
2. Add dry ingredients to a bowl and mix well. In a separate bowl, add wet ingredients and mix. Add the wet to the dry and mix until fully combined.
3. Spoon batter into prepared muffin tin and sprinkle with chopped scallions. Bake for 25-30 mins, until a toothpick inserted into the center comes out clean. Let cool and enjoy.