These muffins are perfect if you're looking to prep a quick, healthy, grab-n-go treat. Store them in an air-tight container and they stay nice and moist! I like to enjoy them with a cup of decaf coffee in the morning.
Ingredients
2 cups of dry oats
1/2 cup of date sugar
1 tbsp of baking powder
2 tsp cinnamon
3/4 cup of plant milk, unsweetened
1 ripe banana
1 tsp of vanilla extract
1/2 cup of frozen or fresh blueberries
How to:
Preheat your oven to 350° F
Line a cupcake baking tin with foil cupcake wrappers. The reason I do this is to keep the recipe oil-free! By using the cupcake wrappers it's much easier to remove the muffins from the tin when they're finished.
Take 2 cups of dry oats and put them into a blender. Blend until you have a flour-like consistency.
Measure out 1.5 cups of the flour and put it into a large mixing bowl.
Add the additional dry ingredients into the same bowl as the flour (the date sugar, baking powder, cinnamon).
Put your ripe banana, plant milk, and vanilla extract into a blender and combine!
Add the wet ingredients to your bowl of dry ingredients. Combine with a spoon.
Add your blueberries to the mixture.
Spoon your mix into the lined cupcake tin. If necessary, use a spoon to push the mixture down into the tin so that the mixture fills it all out.
Optional for aesthetics: Top off each muffin with a pinch of whole oats.
Bake your muffins for about 22-25 minutes. Let them cool for at least 30 minutes before removing from the wrappers/tin.
Share your muffins on instagram and tag me!
@EatPlantsWithHolly
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