In the realm of vegan baking, these Banana Oatmeal Muffins are a true testament to how simple ingredients can create something delicious and nutritious. This recipe is not only affordable but also relies on real, wholesome ingredients that you probably already have in your pantry. Perfect as a quick breakfast or a satisfying snack, these muffins will soon become a favorite in your vegan baking arsenal.

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 cup almond milk
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with coconut oil.
2. In a large bowl, combine the mashed bananas, almond milk, maple syrup, melted coconut oil, and vanilla extract. Stir until well mixed.
3. In another bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and a pinch of salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix to keep the muffins light and fluffy.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
8. Enjoy your freshly baked vegan banana oatmeal muffins as a delightful snack or on-the-go breakfast. For more vegan baking inspiration, visit veganbakingrecipes.com.

Nutritional Value

The key ingredients in these vegan banana oatmeal muffins offer a wealth of nutrients. Bananas are a great source of potassium, which helps regulate fluid balance and muscle contractions. Rolled oats provide a good amount of dietary fiber, essential for healthy digestion and maintaining cholesterol levels. Whole wheat flour adds additional fiber and essential vitamins such as B vitamins, which play crucial roles in energy metabolism. By using almond milk, we keep the recipe dairy-free while adding a boost of calcium and vitamin E. This combination of ingredients ensures that the muffins are not only delicious but also a nutritious choice for any time of the day.