1

Preheat oven to 180°C. Lightly spray four holes of a silicone muffin tray.

2

Finely grate lemon rind and then juice lemon. Combine almond milk, oats, egg, syrup, juice and half the rind in a bowl and stir to combine. Spoon mixture into prepared tray. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Set aside in tray for 5 minutes before transferring to a wire rack to cool. To serve, sprinkle with the remaining rind.