Vegan Breakfast Muffins
Servings: 9 muffins
Calories: 170kcal
Ingredients
- 1 tbsp flaxseed (7 g)
- 1 small banana, ripe (110 g)
- 1/2 cup peanut butter (128 g)
- 1/3 cup almond milk, unsweetened (80g)
- 1 tsp vanilla extract (4 g)
- 1 cup oat flour (120 g)
- 1/4 cup almond flour (30 g)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- chocolate chips, dried fruit or nuts, optional
Instructions
- Preheat oven to 375. Line muffin tin with liners or spray with oil.
- In small bowl, mix flaxseed with 3 tbsp warm water. Set aside for 5 mins to form a flax egg.
- While the flax egg is forming, mash a ripe banana with a fork until there aren't any lumps.
- Combine mashed banana, peanut butter, almond milk and vanilla extract and mix until well combined. Add in flax egg.
- Add rolled oats & almond flour to banana mixture and stir. If you're using add-ins, now would be the time to mix them in.
- Pour mixture into muffin tins to make 9 muffins. Bake for 12-15 minutes until toothpick comes out clean.
- Cool in muffin tin for 10 minutes then transfer to wire rack to cool completely.
- Once they are cooled, enjoy!
- Store in fridge for up to a week.