Vegan Banana Oatmeal Muffins Recipe
Here’s some banana goodness to start your day! Make in bulk and freeze, when ready to eat just pop in microwave for 30-45 seconds!
Ingredients:
For the wet ingredients:
3 heaping tablespoons of nubeleaf Organic Banana Powder
⅓ cup coconut sugar (or sub brown sugar)
2 tablespoons flaxseed meal
½ cup dairy free milk of choice
⅓ cup melted and cooled coconut oil (or sub vegan butter)
½ tablespoon vanilla extract
For the dry ingredients:
1 cup all purpose flour
¾ cup rolled oats
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
Optional add-ins:
½ cup chocolate chips
½ cup chopped walnuts (or pecans)
Instructions
Preheat your oven to 375 degrees F. Line a muffin tin with 10 muffin liners (we’re only making 10 muffins!) and grease the inside of the liners with nonstick cooking spray to prevent sticking.
In a large bowl mix together the nubeleaf Organic Banana Powder, coconut sugar, flaxseed meal, dairy free milk, coconut oil and vanilla extract until well combined.
In a large bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix; it’s totally fine if there are some lumps of banana, etc. Feel free to fold in ½ cup chopped walnuts or ½ cup chocolate chips (or both!) if you’d like.
Evenly divide batter between 10 muffin liners. Sprinkle tops with a few extra oats to make them pretty. Bake for 18-25 minutes or until a tester inserted into the middle comes out clean or with just a few crumbs attached. Allow muffins to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to finish cooling.
Enjoy!