Banana Oat Muffins (Vegan)
“Wake up every morning with the thought that something wonderful is about to happen.”
I am excited to share with you my daughter’s favorite vegan banana oat muffins! These muffins are so convenient and yummy. Baking is something I have always enjoyed, but I was thrown a curve ball when my daughter was diagnosed with an egg allergy at 9 months old. Most baking recipes requires eggs and I had to learn how to bake without it. I have recently been reliant on vegan based recipes and have found that cookies and muffins can be just as tasty without egg!
These muffins are very versatile. I love adding blueberries, strawberries, shredded carrots, or chocolate chips to the batter. These freeze really well too! I usually make about 2 dozen muffins and freeze. To heat them up, all you do is microwave for about 40 seconds and they are perfect! Sometimes if I am in a rush to get out the door in the morning, I place one in my lunchbox and it is perfectly thawed in time for a mid morning snack! I hope you and your family enjoy these muffins!
Banana Oat Muffins (vegan)
Author: Alexa Milazzo
www.survivingmomday.com
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients:
- 3 ripe medium size bananas
- 1/2 cup almond milk (or whichever milk you prefer)
- 1/4 cup Canola Oil
- 2 tsp vanilla extract
- 2/3 cup brown sugar
- 1 1/4 flour (whole wheat can be used)
- 1/2 cup quick cooking oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 pinch salt
- 1 tbsp apple cider vinegar (regular vinegar works too)
Instructions:
- Preheat oven to 350 degrees. Line a muffin tin with cupcake liner or spray with some oil.
- In a medium size bowl, mix together the bananas, milk, canola oil, vanilla extract and brown sugar.
- In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
- Add the wet ingredients into the dry ingredients and mix together until just combined.
- Stir in the vinegar.
- Divide batter evenly among the muffin cups.
- Put the muffins into the oven and bake for 20-30 minutes. Test the doneness by inserting a toothpick or fork into the center of a muffin and comes out clean. Let muffins cool in pan for about 5 minutes. Transfer muffins onto a rack and let cool completely. Enjoy!
Notes:
- Stir in blueberries, strawberry pieces, chocolate chips, or grated carrots to change it up!
- Store in airtight container for up to 2 days.
- These freeze well, too! Freeze individually in a freezer bag. These can be placed in a lunch box or popped in the microwave for 40 seconds.
