NEW MUFFIN RECIPE! Introducing Vegan Blueberry Oatmeal Banana Muffins. I made these a few weeks back and I am so excited to share. Blueberries may be my fave berry and I absolutely love them in muffins. I have been experimenting with making vegan baked goods more and more the past few months. I am loving using "flax eggs" in my recent recipes. I find it really does make the best sub for an egg. These vegan blueberry oatmeal breakfast muffins are no different! They are so fluffy and delicious. They are the perfect morning snack or complement to your breakfast. Enjoy!
NOTE: I have not tested any other flours for these. I would recommend gluten-free all-purpose or regular all-purpose as a sub. Almond flour would be more "cakey", but I am sure still delicious. If you want to make this into a loaf, bake for 45-50 minutes.
Ingredients:
Directions:
Preheat the oven to 350.
Prepare the "flax egg" and set aside. The flax egg works to mirror the consistency of eggs. It works great for vegan baking. Combine 1 tbsp of flax meal with 3 tbsp of water in a small bowl. Mix well and let sit for 10 minutes.
In a large mixing bowl, combine mashed bananas, oil, maple syrup, almond milk, vanilla, and flax egg (when it is ready). Mix very well.
Add in dry ingredients to the mix: coconut sugar, baking soda, baking powder, and gluten-free oat flour. Mix very well until a smooth batter is formed.
Fold in blueberries (fresh or frozen) and mix again.
Grease/line a standard muffin tin. Evenly distribute the batter in each vessel. Shake to even out. Sprinkle rolled oats on top of each vessel.
Bake for 25 minutes. Enjoy!
Ingredients
Directions
Preheat the oven to 350.
Prepare the "flax egg" and set aside. The flax egg works to mirror the consistency of eggs. It works great for vegan baking. Combine 1 tbsp of flax meal with 3 tbsp of water in a small bowl. Mix well and let sit for 10 minutes.
In a large mixing bowl, combine mashed bananas, oil, maple syrup, almond milk, vanilla, and flax egg (when it is ready). Mix very well.
Add in dry ingredients to the mix: coconut sugar, baking soda, baking powder, and gluten-free oat flour. Mix very well until a smooth batter is formed.
Fold in blueberries (fresh or frozen) and mix again.
Grease/line a standard muffin tin. Evenly distribute the batter in each vessel. Shake to even out. Sprinkle rolled oats on top of each vessel.
Bake for 25 minutes. Enjoy!
