Banana Oat Muffins
These moist and tender vegan muffins are the perfect grab-and-go breakfast or healthy snack. Packed with the caramel-like sweetness of ripe bananas and the hearty texture of wholemeal flour and oats, they are entirely dairy and egg-free. Using milled flaxseed and chia seeds provides a nutritious bind and a boost of healthy fats.
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a 12-hole muffin tin with paper cases.
- 2
Mix the milled flaxseed (1 tbsp) with water (3 tbsp). In a food processor, combine this flax mixture with bananas (250 g), vanilla extract (1 tsp), sunflower oil (30 ml), almond milk (120 ml), apple cider vinegar (0.75 tbsp), and maple syrup (2 tbsp). Blitz until completely smooth.
- 3
In a large bowl, whisk together the chia seeds (1 tbsp), sea salt (1 tsp), bicarbonate of soda (1.25 tsp), self raising flour (100 g), whole meal self raising flour (145 g), oats (74.5 g), and brown sugar (74.5 g), reserving 0.5 tbsp oats and 0.5 tsp sugar for the topping.
- 4
Pour the banana mixture into the dry ingredients. Use a large metal spoon to quickly fold everything together until just combined. Do not over-mix.
- 5
Divide the batter among the muffin cases. Sprinkle the reserved oats (0.5 tbsp) and brown sugar (0.5 tsp) on top. Bake for 25 minutes until golden and well-risen.
Nutrition Facts
Per portion