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Preheat the oven to 200°C, and lightly grease a 12-hole muffin tin.
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In a large bowl combine the flour, rolled oats, baking powder, cocoa and sugar.
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In a saucepan, melt the peanut butter in the 1 ½ cups water and allow to cool slightly.
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To the cooled peanut butter mix, add the flax seed mixture, vanilla and oil and whisk well.
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Add the liquid mix to the dry ingredients and mix well.
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Allow the mix to stand for 5 to 10 minutes before spooning into the muffin tins – this allows the oats to soak up some moisture prior to cooking.
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Sprinkle the tops of the muffins with cinnamon sugar mix.
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Bake for about 15 to 20 minutes until a skewer inserted into a muffin comes out clean.
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Cool in the tins for 5 minutes then remove to a wire rack to cool completely.