Name: Banana Oat Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; ½ cup evaporated cane syrup (or sugar); ½ teaspoon salt; 4 teaspoons baking powder; 1 egg; 4 tablespoons vegan soy margarine (or butter); ¾ cup soy milk (or milk of your choice); ½ cup mashed, overripe banana (roughly 1 banana); ½ cup oats, dry

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How this works

Banana Oat Muffins

These muffins are a great vegan alternative to a classic banana treat

Prep Time: 15

Cook Time: 15

Total Time: 30

Course: Breakfast

Keyword: banana, muffins, oats, vegan, vegetarian

Servings: muffins

Author: Chef Adam Sacks, Chelsea Ring and Sara Walker

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
½ cup evaporated cane syrup (or sugar)
½ teaspoon salt
4 teaspoons baking powder
1 egg
4 tablespoons vegan soy margarine (or butter)
¾ cup soy milk (or milk of your choice)
½ cup mashed, overripe banana (roughly 1 banana)
½ cup oats, dry

Instructions

Mix flour with salt and baking powder.
Cream butter and sugar. Add egg to butter and sugar mixture, beat well.
Add flour mixture alternately with milk, and mix until it forms a smooth batter. Stir in the mashed banana and oats.
Fill muffin liners with batter until the halfway point. Spoon 1 tablespoon of red pepper chia seed jam on top of the batter and then spoon a dollop of batter on top. Sprinkle oats on top, if desired.
Bake muffins for about 15 minutes at 350 degrees, or until they are lightly golden on top; the tops spring back to the touch and a toothpick inserted in the center comes out clean.

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