Tuesday, October 7, 2014

Banana Almond Muffins - healthy and vegan!

Looking for a fast breakfast idea? These muffins are it! I have made this recipe three times now and don't plan to stop anytime soon. They are easy to make and a quick "grab n' go" item in the morning. I think way too many people skip breakfast because they don't have time and when they do grab something, it may not be the healthiest option. I mean, I definitely indulge in a good brunch with some sweet and savory dishes but I try to keep my M-F breakfasts healthy and packed with all the good stuff. 


{Vegan} Banana Almond Oatmeal Muffins
adopted from Coffee & Quinoa

Preheat oven to 375 degrees.

1/2 cup almond butter
1 1/2 cups mashed ripe bananas (4-5 bananas) 
3 cups old-fashioned oats (I used gluten-free oats)
1 1/2 cups plain unsweetened almond milk (I used vanilla)
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp kosher salt
1 cup raw sliced almonds + extra for topping

- Grease a muffin tin with baking spray. These muffin tins will be filled to the top!
- Combine all ingredients in a large bowl and stir until thoroughly combined (I used my KitchenAid stand mixer for this). 
- Spoon into muffin cups. Top with a few sliced almonds.
- Place on rack in the center of the oven and bake until oatmeal cups are firm to the touch, about 20-25 minutes.
- Wait several minutes for oatmeal cups to cool before running a knife around the edges and removing them from the tin. Voila! 

I refrigerate and take one with me each morning for a breakfast on the go! These also freeze well, so if you make a large batch, you have the option of freezing and pulling them out as you need to. 

No comments:

Post a Comment