Vegan Banana Bread Oat Muffins

Greetings, fellow foodies! I’m thrilled to share this wonderful vegan banana bread oatmeal muffin recipe with you today. These vegan muffins are the ideal size for a quick breakfast or snack.

Both vegans and non-vegans will love these tasty and moist vegan muffins because they are created without animal products and with healthy vegan muffins ingredients.

These delightful vegan banana oatmeal muffins are a wholesome and delicious treat. Made with simple, pantry-friendly ingredients, they’re perfect for breakfast or as a satisfying snack.

• Fluffy and Moist: These muffins are incredibly fluffy and moist, thanks to ripe bananas and rolled oats.
• Naturally Sweetened: We use coconut sugar to naturally sweeten the muffins, avoiding refined sugars.
• Vegan Ingredients: Flaxseed meal replaces eggs, keeping the muffins vegan and helping them hold together. Coconut oil adds moisture without dairy, and non-dairy milk (like almond milk) keeps them plant-based.
• Simple Pantry Staples: Bananas provide natural sweetness and flavor, while coconut sugar serves as the sweetener. Rolled oats give that classic oatmeal texture, and all-purpose flour keeps the muffins light and fluffy. Essential ingredients like baking powder, baking soda, vanilla, cinnamon, and salt complete the recipe.
• Customizable Add-Ins: You can personalize these muffins by adding dairy-free chocolate chips for extra decadence or chopped walnuts or pecans for a delightful crunch.

Ingredients: (Vegan Banana Bread Oat Muffins)

– 3 large ripe bananas, mashed

– 1/2 cup rolled oats

– 1/2 cup all-purpose flour

– 1/2 cup sugar

– 1/4 cup vegan butter, melted

– 1/2 cup non-dairy milk (such as almond or soy milk)

– 1 egg replacement (such as flax or chia eggs or Ener-G Egg Replacer)

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon vanilla extract

– 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.

2. In a large bowl, whisk together the oats, flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together the non-dairy milk, melted vegan butter, mashed bananas, egg replacement, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

5. Fold in the chopped walnuts, if using.

6. Divide the batter evenly among the muffin cups.

7. Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a vegan muffin comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes, and then transfer them to a wire rack to cool completely.

Tips and Variations:

– Use very ripe bananas for the best flavor.

– Replace the sugar with a natural sweetener like maple syrup or coconut sugar.

– Add a sprinkle of cinnamon or nutmeg on top of the vegan muffins before baking for extra flavor.

– Use different types of non-dairy milk or add a splash of coffee or tea for a unique flavor twist.

Nutrition Chart:

Per muffin (assuming 12 muffins):

– Calories: 220

– Protein: 3g

– Fat: 8g

 – Saturated fat: 1g

– Carbohydrates: 35g

 – Fiber: 4g

 – Sugar: 15g

– Sodium: 150mg

– Cholesterol: 0mg (since its vegan)

Vitamins and Minerals:

– Vitamin A: 10% of the Daily Value (DV)

– Vitamin C: 10% of the DV

– Calcium: 10% of the DV

– Iron: 15% of the DV

– Potassium: 20% of the DV

Macronutrient Breakdown:

– Carbohydrates: 60%

– Fat: 30%

– Protein: 10%

Other nutrients:

– Antioxidants: Bananas and oats are rich in antioxidants, which help protect the body against free radicals.

– Fiber: The oats, bananas, and walnuts (if used) provide a good amount of fiber, which can help with digestion and satiety.

Note:

– The nutrition chart is an estimate and may vary based on the specific ingredients and their measurements used.

– The percentages of the Daily Value (DV) are based on a 2,000 calorie diet.