A healthy way to start or end your day! Deliciously vegan and lightly sweetened Banana Oat Muffins to start your Fall baking activities!
Y’all! It’s baking season!
I never thought about baking having a “season” of it’s own until I whipped up these muffins and realized it was my first time baking in months. I didn’t bake anything, not one thing, all summer. Summer is more for fruit bowls, fresh salads, and pool time, right? Then again, bakeries are baking me delicious chocolate almond croissants all year long, so what am I taking about?
In this house, Fall is for baking. Apples, bananas, and pumpkin, oh yum! May I add that pumpkin belongs in baked goods, not drinks?! 😉
We’re still rocking flip flops, tank tops, and 90 degree weather here, but there’s still a sense of FALL in the air and in my mind. Plus, I had an abundance of overly ripe bananas sitting on my counter that I needed to use. Hence, this recipe on the blog today!
I didn’t intentionally set out to make these vegan, but it’s what happens when you don’t have eggs or cows milk in your fridge. This is an example of how one healthy decision (not buying cows milk) turns into another healthy decision (baking vegan muffins). And the beautiful world goes round….
I put chia seeds as an optional ingredient because I really wanted to add some to this recipe, but didn’t have any left. Insert sad face.
I must add that every human in my household enjoyed these.Two forks up!
A healthy way to start or end your day! Deliciously vegan and lightly sweetened Banana Oat Muffins .
Ingredients
- 3 very ripe bananas, mashed
- 1 banana, sliced
- 2 tsp apple cider vinegar
- 2/3 cup almond milk
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3/4 cup brown sugar
- 1/3 cup coconut oil, melted (can substitute vegetable oil)
- OPTIONAL: 3 tbsp chia seeds
Instructions
- Preheat oven to 350 degrees. Lightly oil 12-muffin baking pan.
- In a large bowl, combine flour, oats, baking powder, salt, cinnamon, and chia seeds.
- In a small bowl, mash 3 bananas. Add sugar and oil.
- In another small bowl, whisk together almond milk and vinegar.
- Add banana mixture to milk mixture, then stir into large bowl with dry ingredients. Mix well.
- Add about 1/3 cup of muffin batter into each well in the muffin pan. Sprinkle tops with extra rolled oats and a slice of banana.
- Bake for 23-25 minutes (or until knife test comes out clean).
- Store in a cool, dry space for up to 4 days.
