My three-year old daughter took a bite of these muffins and said, “You’re a good baker,” which naturally brought this allergy-mom to tears.
When other non-allergy folks bite into these delicious muffins, they are all surprised that they are vegan. “Really, no dairy? And no eggs?” is typically the response I get.
Which I will treat as the highest compliment. I think people think “vegan” and think of tofu and greens. What many people don’t realize is that just because it’s vegan, doesn’t mean it’s bland. Now, more than ever, I know people are shying away from products that include dairy and eggs for a variety of reasons, so I’m thrilled to offer a breakfast option that our family and friends love!
Serving: 12 muffins
Total Cook Time: 35 – 40 minutes
- Prep—15 minutes
- Cook – 20-25 minutes
Ingredients
- 2 ripe bananas (you’ll want bananas with lovely brown spots on them)
- 1 and 1/4 cups of all-purpose flour
- 1 cup instant oats
- 1 and 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup brown sugar
- 1/2 cup canola oil
- 1/4 cup apple sauce
The Goods
- Two medium-sized bowls
- Measuring cup
- Measuring spoons
- Whisk
- Fork
- Muffin Pan
Here we go!
- Set your oven for 350 degrees. I try and use the convection option whenever possible. If you are not using muffin tins, I like to spray a touch of olive oil into the tins. Get out your bowl and mash up the bananas. Make sure no large lumps are visible.
- In a separate bowl mix the dry ingredients – flour, baking powder baking soda, brown sugar and salt–whisk around to it’s all nicely sifted together.
- Time to mix the bowls together! Using a spoon, spoon in the wet ingredients into the dry and mix together.
- Put the batter into the muffin tins. I like to fill them up 3/4 of the way up.
- Bake at 350 degrees F for 20-25 minutes. Twenty-two minutes is the sweet spot in my oven, but I give a range of 20-25 as every oven is slightly different! Once cooked, cool them for a few minutes on the pan to enjoy!
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