Banana Oat Muffins
Ingredients
Instructions
Preheat oven to 350° F.
Place the rolled oats in a blender jar and blend until you have flour. Place in a small bowl with the unblended rolled oats, baking soda, and the baking powder. Mix and set aside.
In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.
Place the mashed bananas, flax mixture, maple syrup, plant milk, vinegar, and vanilla in a large bowl. Whisk to mix.
To the wet ingredients, add the dry ingredients and stir just until mixed.
Fold in the nuts.
Place the batter into a silicone or other non-stick muffin pan or use paper cupcake holders. By using this method, you will not have to use any oil to coat the tin for easy removal.
Bake for 30 minutes. Check if the muffins are done by inserting a toothpick into the middle. When you remove the toothpick, it should come out clean.
Remove the muffin pan from the oven. Let the muffins sit for 12 minutes.
When partially cool, run a butter knife around the muffins. Gently remove them from the tins and place on a wire rack to cool completely.
Notes:
Good split and toasted the next day. Store in a covered container. Will keep for 2-3 days. Can be frozen for longer storage.
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Ingredients
Directions
Preheat oven to 350° F.
Place the rolled oats in a blender jar and blend until you have flour. Place in a small bowl with the unblended rolled oats, baking soda, and the baking powder. Mix and set aside.
In a small cup or bowl, mix the ground flax seed with water. Set aside for 2 minutes to set.
Place the mashed bananas, flax mixture, maple syrup, plant milk, vinegar, and vanilla in a large bowl. Whisk to mix.
To the wet ingredients, add the dry ingredients and stir just until mixed.
Fold in the nuts.
Place the batter into a silicone or other non-stick muffin pan or use paper cupcake holders. By using this method, you will not have to use any oil to coat the tin for easy removal.
Bake for 30 minutes. Check if the muffins are done by inserting a toothpick into the middle. When you remove the toothpick, it should come out clean.
Remove the muffin pan from the oven. Let the muffins sit for 12 minutes.
When partially cool, run a butter knife around the muffins. Gently remove them from the tins and place on a wire rack to cool completely.
Notes:
Good split and toasted the next day. Store in a covered container. Will keep for 2-3 days. Can be frozen for longer storage.