Yep. I’m at it again. Trying to do the “Vegan-Thing” – only 80% this time … and with the boys on board. (The latter being more the challenge)
And this morning, we’ve found a winner! Sweet enough for dessert and passable for a quick breakfast. Best yet, takes only 20 minutes with minimal kitchen mess.
1 cup rolled oats
1 cup oat flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/8–1/4 teaspoon nutmeg
1 cup pureed (not mashed) overripe banana (roughly 2 large bananas)
1 teaspoon vanilla extract
2 vegan chocolate chips
Preheat oven to 350 F. In a mixing bowl, combine the oats, oat flour, baking powder, sea salt, cinnamon, and nutmeg. Stir through until well combined. Add the banana and vanilla (and chocolate chips, if using) to the dry mixture, and stir through until combined. Scoop mounds of the batter (about 2 to 2 1/2 tablespoons) on to a baking sheet lined with parchment paper. Bake for 14 to 15 minutes, until set to the touch and a touch golden. Remove and let cool on pan for just a minute, then transfer to a cooling rack.
Makes 8 muffins
Recipe contributed by Dreena Burton of www.plantpoweredkitchen.com.