SUPER SIMPLE VEGAN OAT CHIA BREAKFAST MUFFIN
Love baking but find you’re short on time? Check out our ultra-tasty vegan oat chia banana muffin recipe. With only 15 minutes of active prep and 30 minutes of baking, you can relish the flavors of healthy homemade gluten-free baked goods without disrupting your schedule.
Hearty ingredients like oats and banana help make these delicious muffins super satiating while chia seeds offer a boost of iron, omegas, and fiber. Healthy fats are represented by coconut oil and plant-based milk. A dash of cinnamon offers anti-inflammatory properties for a deceptively nutritious treat. Add a little maple syrup, and you’ve got a subtle hit of sweetness that will satisfy your sugar cravings without going overboard.
Made from vegan and gluten-free ingredients, these muffins are light and packed with flavor with the perfect amount of crumb. Each muffin boasts 4 grams of protein and can be toasted and smeared with a little nut butter if you’re looking for a little extra protein in your breakfast.
While we love them as part of a healthy, well-balanced breakfast, these vegan oat chia banana muffins are fantastic as a midday snack to help keep the afternoon slump at bay or a lightly sweet treat. Pack these in your kids’ lunchboxes as a healthier alternative to store-bought baked goods.
This quick baking project is something you can do as part of your weekend meal prep. They’re so simple to make, you can even whip up a batch when you’re enjoying a mellow night at home. You can customize them to suit your tastes – add in dried fruit or nuts or a little extra spice to kick up the flavor to the next level.
INGREDIENTS
1Large Ripe Banana
1 1/2Gluten-Free Rolled Oats
2 tbspChia Seeds
1 tspBaking Powder
1/4 tspSea Salt
1 tspCinnamon
3 tbspMaple Syrup
1/2 cupPlant-Based Milk
2 tbspCoconut Oil, Melted
1 tspNatural Vanilla Extract
1Banana Slices For Topping
COOK TIME: 45 MINUTES
SERVINGS: 6
CALORIES 194g
CARB 29g
FAT 7g
PROTEIN 4g
TOOLS
Bowl
Muffin Pan
INSTRUCTIONS
Mash the banana with a fork.
In a bowl, combine the dry ingredients (oats, chia seeds, baking powder, cinnamon, and salt).
Add the wet ingredients (mashed banana, maple syrup, plant milk, coconut oil, and vanilla).
Transfer to a muffin pan and (optional) decorate with banana slices.
Bake in 350°F for 30 minutes or until golden brown.
Love baking but find you’re short on time? Check out our ultra-tasty vegan oat chia banana muffin recipe. With only 15 minutes of active prep and 30 minutes of baking, you can relish the flavors of healthy homemade gluten-free baked goods without disrupting your schedule.
Hearty ingredients like oats and banana help make these delicious muffins super satiating while chia seeds offer a boost of iron, omegas, and fiber. Healthy fats are represented by coconut oil and plant-based milk. A dash of cinnamon offers anti-inflammatory properties for a deceptively nutritious treat. Add a little maple syrup, and you’ve got a subtle hit of sweetness that will satisfy your sugar cravings without going overboard.
Made from vegan and gluten-free ingredients, these muffins are light and packed with flavor with the perfect amount of crumb. Each muffin boasts 4 grams of protein and can be toasted and smeared with a little nut butter if you’re looking for a little extra protein in your breakfast.
While we love them as part of a healthy, well-balanced breakfast, these vegan oat chia banana muffins are fantastic as a midday snack to help keep the afternoon slump at bay or a lightly sweet treat. Pack these in your kids’ lunchboxes as a healthier alternative to store-bought baked goods.
This quick baking project is something you can do as part of your weekend meal prep. They’re so simple to make, you can even whip up a batch when you’re enjoying a mellow night at home. You can customize them to suit your tastes – add in dried fruit or nuts or a little extra spice to kick up the flavor to the next level.
INGREDIENTS
1Large Ripe Banana
1 1/2Gluten-Free Rolled Oats
2 tbspChia Seeds
1 tspBaking Powder
1/4 tspSea Salt
1 tspCinnamon
3 tbspMaple Syrup
1/2 cupPlant-Based Milk
2 tbspCoconut Oil, Melted
1 tspNatural Vanilla Extract
1Banana Slices For Topping
COOK TIME: 45 MINUTES
SERVINGS: 6
CALORIES 194g
CARB 29g
FAT 7g
PROTEIN 4g
TOOLS
Bowl
Muffin Pan
INSTRUCTIONS
Mash the banana with a fork.
In a bowl, combine the dry ingredients (oats, chia seeds, baking powder, cinnamon, and salt).
Add the wet ingredients (mashed banana, maple syrup, plant milk, coconut oil, and vanilla).
Transfer to a muffin pan and (optional) decorate with banana slices.
Bake in 350°F for 30 minutes or until golden brown.
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