Preheat oven to 200C.
Grease a mini-muffin pan with at least 16 slots.
In a large bowl, stir together flour, oats, baking powder, sugar, salt and powdered stock.
In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli and green onions.
Add the broccoli mixture to the flour mixture and stir until just blended. If it's a little stiff you can add a touch more water or non-dairy milk.
Divide batter equally into the prepared muffin tray slots. This recipe should make 16 mini-muffins.
Bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pan on a wire rack for 5 minutes, then transfer to the rack.
Serve warm with some kind of salsa or sauce: barbecue sauce, pico de gallo, vegan tzatziki, etc

1 cup plain flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon powdered vegetable stock
3/4 cup plain non-dairy milk
1/4 cup olive oil
1 teaspoon dijon mustard
3/4 cup finely chopped broccoli
1/4 cup chopped spring onion