Vegan Banana and Oat muffinsby My Eggless Kitchen by Rupa (@myegglesskitchen)
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 best thing is that they are they are quick and easy to bake.
- 110gRolled Oats
- 230gWhole wheat pastry flour
- 96gCoconut Sugar
- 1tspBaking Powder
- 1tspBicarbonate of Soda
- 1/2cupDF Chocolate Chips
- 1cupDairy Free Milk
- 70mLNeutral oil
- 2tbspFlax Seed Meal
- 1/2tbspVanilla Extract
- 1 1/2cupVery Ripe Bananas-Depending on the size
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!!
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.
My Eggless Kitchen by Rupa
Welcome to My Eggless Kitchen, by Rupa. A Foodie Born and Bred in Kenya, lived in various countries and currently residing in Australia. Having shifte...