Go Back
Print
Recipe Image
Print
Vegan Maple and Oats Cannabis Muffins
Tasty cannabis-infused muffins filled with oats and maple flavour.
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
maple, muffins, oats
Prep Time
10
minutes
Cook Time
22
minutes
Servings
12
muffins
Ingredients
(1 1/2 cups)
minute oats
250g
(1 cup)
plant-based milk
, I like to use soy milk
75g
(1/3 cup)
mix of vegetable oil and
cannabis-infused oil
,
depending on your potency preferance
(1/2 cup)
pure maple syrup
(2/3 cup)
light brown sugar
, packed
(1 tbsp)
chia seeds
(1 1/2 cup)
unbleached flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
salt
2 tsp
ground cinnamon
1/8 tsp
ground nutmeg
Maple sugar
Instructions
Preheat your oven at 350F and line a muffin tin with 12 paper liners.
In a large bowl, mix together the oats and plant-based milk together.
Add the oil, maple syrup, brown sugar, and chia seeds, and mix until combined.
Add the flour, baking powder, baking soda, salt, and spices to the batter, and mix until just incorporated. The batter will be wet.
With a regular ice cream scoop, divide the batter evenly between the 12 muffin cups.
Sprinkle maple sugar on the top of each muffin.
Bake for 20 to 22 minutes, or until a toothpick inserted into the middle comes out clean.
Let the muffins cool in the tin for 5 minutes, then remove from the tin and let them cool completely.
Enjoy!
Notes
I like to dose my edibles at
10mg of THC per muffins.
Theses muffins makes
12 large muffins.
Use a regular ice cream scoop for portioning the batter.
Once cooled, store in an airtight container at room temperature for 3 to 4 days, or in the freezer for long term storage.