20 - 25 minutes
2 tablespoons olive oil
1/2 cup water
1 cup unsweetened almond milk (or milk alternative)
2 teaspoons vanilla extract
1/3 cup coconut sugar
2 1/2 cups gluten-free oats
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
slivered almonds for topping (optional)
Preheat oven to 350°F. Line muffin tins with liners or grease with olive oil.
Combine eggs, oil, water, and milk in medium size bowl and whisk together until well combined.
In separate bowl, combine vanilla, coconut sugar, oatmeal, baking powder, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients and stir well. Let batter sit for 10 minutes to thicken.
Stir again and pour into muffin tins. Top with slivered almonds (or other FODMAP-friendly toppings), if desired.
Bake for 20-25 minutes or until cooked through. Let cool and enjoy!