Vegan Banana and Oat muffins
Are you in a hurry in the morning?? These Oat muffins are the perfect way to begin your day. They are soft, spongy, and keep you filled . It also makes a perfect break time snack for your child, especially when you add a couple chocolate chips in it. The...
Ingredients
- 110gRolled Oats
- 230gWhole wheat pastry flour
- 96gCoconut Sugar
- 1tspBaking Powder
- 1tspBicarbonate of Soda
- 1/2tspCinnamon
- 1/2tspSalt
- 1/2cupDF Chocolate Chips
- 1cupDairy Free Milk
- 70mLNeutral oil
- 1tspVinegar
- 4tbspwater
- 2tbspFlax Seed Meal
- 1/2tbspVanilla Extract
- 1 1/2cupVery Ripe Bananas-Depending on the size
Nutrition (per serving)
Calories
116.3kcal (5.82%)
Protein
3.1g (6.14%)
Carbs
18.1g (6.59%)
Sugars
4.6g (9.18%)
Healthy Fat
2.8g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
How to make Vegan Banana and Oat muffins
Preheat the Oven to 375 Degrees F , and Line a Muffin Tray with 12 Muffin Cases. You may get an extra one depending on the amount of batter that you put in.
In a Bowl soak the rolled oats to the milk , set aside for 10 minutes ( The Soaking creates fluffy muffins)
In the mean time, work with the dry ingredients , sift the Flour, add the Baking powder, Baking soda, Cinnamon, Coconut Sugar and Salt together in a bowl .
After 10 mins, to the Milk and Oat Mixture, combine the Vinegar, Oil, Vanilla Extract , Flax meal , mashed banana and the water. Using the whisk, mix all these ingredients well so the banana is mashed in well.
Using a Spatula, fold the dry ingredients to wet ingredients and mix until just combined. Do not overmix. If you feel the batter is thick you may add a few more drops of water to get desired consistency. Finally, add in the Dairy Free Chocolate pieces to the batter.
Spoon the batter equally into the prepared muffin cases. You may top the batter with some Oats and one or two bits of chocolate pieces too.
Bake in the preheated oven for 20 to 22 mins, or until a skewer or toothpick inserted into the centre comes out clean . Once done, let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack .
They look great and are ready to eat!!
Nutrition (per serving)
Nutrition (per serving)
Calories
116.3kcal (5.82%)
Protein
3.1g (6.14%)
Carbs
18.1g (6.59%)
Sugars
4.6g (9.18%)
Healthy Fat
2.8g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
- Soaking the rolled oats to the milk , creates fluffy muffins;
- Muffins can be stored at room temperature in a cool dry place for 2 days in an airtight tin. Otherwise once stored in an air tight container in the Fridge, they are good to last for at least 4 days.
- Nuts and dried fruit may be added to the muffin batter if you like them.
FAQS
How do I make vegan banana and oat muffins fluffy?
To make your vegan banana and oat muffins fluffy, soak the rolled oats in dairy-free milk for about 10 minutes before mixing them with the other ingredients. This soaking process helps create a lighter texture in the muffins.
What are some good substitutions for ingredients in vegan banana and oat muffins?
If you don't have coconut sugar, you can substitute it with brown sugar or maple syrup. For the dairy-free milk, almond milk or oat milk work well. If you don't have flax seed meal, you can use chia seeds or applesauce as a binding agent.
How should I store leftover vegan banana and oat muffins?
Store your leftover vegan banana and oat muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just make sure to wrap them individually in plastic wrap before placing them in a freezer bag.
What can I pair with vegan banana and oat muffins for a complete breakfast?
For a complete breakfast, pair your vegan banana and oat muffins with a side of fresh fruit, a dollop of nut butter, or a smoothie. This combination will provide a balanced meal with protein, fiber, and healthy fats.
Can I add other ingredients to my vegan banana and oat muffins?
Absolutely! You can customize your vegan banana and oat muffins by adding nuts, seeds, or dried fruits like raisins or cranberries. Just be sure to adjust the wet ingredients slightly if you add a lot of dry ingredients to maintain the right batter consistency.
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My Eggless Kitchen by Rupa
(@myegglesskitchen)
Welcome to My Eggless Kitchen, by Rupa. A Foodie Born and Bred in Kenya, lived in various countries and currently residing in Australia. Having shifted my focus from Accounting to Baking I am now a licensed Home baker. I enjoy exploring new tastes whether in Restaurants or at home and I love photography too. My new hobby comes with having a certification from reputed international baking academies including specialised skills in vegan and egg-free baking. Just thought I’d share a few recipes on this platform. Welcome to My Eggless Kitchen, by Rupa. A Foodie Born and Bred in Kenya, lived in various countries and currently residing in Australia. Having shifted...
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