Grease 12 muffin cups or line with paper muffin liners.
Combine the oats, unsweetened cocoa powder, cinnamon nutmeg, and salt in a large bowl, Using a wooden spoon, mix all the ingredients together.
Add in the peanut butter, maple syrup, vanilla extract and the flax egg. Stir together to combine, pouring in the Silk ® Original Almondmilk as you stir. Fold in the raspberries and the walnuts.
Using a 1/4 cup measuring cup, scoop the mixture into each muffin cups until all 12 are equally filled.
Baked for 30 minutes. They should slightly spring back to the touch.
Allow to cool for 5 minutes then, running a knife around the edges or each cup, remove and place each on a cooling rack to cool completely.
Enjoy!
Notes
1 Flax Egg is 1 tablespoon flax meal plus 3 tablespoons water. Mix it together and place in the freezer to set up for 5 to 10 minutes. br]
If using frozen raspberries, do not thaw them.These taste great fresh out of the oven after cooling. To warm them up from being stored in the fridge, you can microwave them for about 30-45 seconds (err on the lower side and increase to your taste).You can top these with coconut whipped cream, fresh fruits, desiccated coconut, dairy-free chocolate chips or my vegan [Raspberry compote Store muffins in an airtight container in the fridge.These Chocolate Raspberry Baked Oatmeal Cups are perfect for busy mornings! They taste like chewy delicious oatmeal cookies and are gluten free!