Maple Banana Oat and Nut muffins (Vegan!)

Name: Maple Banana Oat and Nut muffins (Vegan!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 2 tablespoons chia seeds; 1/2 cup coconut oil; 1/3 cup maple syrup; 2 ripe bananas; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 teaspoon cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon nutmeg; 1/2 cup water; 1 cup old-fashioned oats; 1 cup whole wheat flour; 1/2 cup sliced almonds

User Reviews

4.8

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
216 kcal
Course
Baked Goods
Cuisine
American

Maple Banana Oat and Nut muffins (Vegan!)

Jacqueline Bell

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These vegan Maple Banana Oat and Nut muffins have no refined sugar and are 100% whole grain! Yep. These are delicious, nutrient-packed, guilt-free muffins, so you can feel good about having one or three for breakfast.

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Ingredients

Servings

2 tablespoons chia seeds mixed with 1/3 cup water
1/2 cup coconut oil softened or melted
1/3 cup maple syrup plus more for drizzling tops of muffins
2 ripe bananas mashed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom optional
1/4 teaspoon nutmeg
1/2 cup water
1 cup old-fashioned oats plus more for sprinkling tops of muffins
1 cup whole wheat flour
1/2 cup sliced almonds or other nut, plus more for sprinkling tops of muffins

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Instructions

Preheat oven to 375 and line a 12 cup muffin pan with liners.
Mix together the chia seeds (2 tablespoons) and water (1/3 cup). Set aside for at least 5 minutes.
Meanwhile, mix together the coconut oil (1/2 cup) and maple syrup (1/3 cup).
Add the mashed bananas and the chia seed and water mixture; mix until well combined.
Add the baking powder (1 teaspoon), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), cardamom (1/4 teaspoon), nutmeg (1/4 teaspoon), and water (1/2 cup); mix until well combined.
Stir in the oats (1 cup) and whole wheat flour (1 cup) until just combined.
Fold in almonds (1/2 cup).
Pour batter into prepared muffin pan, filling almost to the top. Sprinkle with extra almonds and a drizzle of maple syrup, if desired.
Bake for 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.

Notes

These will stay good for 2-3 days at room temperature in an airtight container, or you can refrigerate or freeze for a longer time.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Show Details

Serving 1muffin Calories 216kcal (11%) Carbohydrates 24g (8%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 8g (40%) Sodium 191mg (8%) Potassium 225mg (6%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 13IU (0%) Vitamin C 2mg (2%) Calcium 57mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 216 kcal

% Daily Value*

Serving	1muffin
Calories	216kcal	11%
Carbohydrates	24g	8%
Protein	4g	8%
Fat	13g	20%
Saturated Fat	8g	40%
Sodium	191mg	8%
Potassium	225mg	5%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	13IU	0%
Vitamin C	2mg	2%
Calcium	57mg	6%
Iron	1mg	6%