Eggless, Banana, Oat and Almond Muffins

I woke up this morning in the mood to bake (what else is new?!), so I decided to make some muffins for the family. Having a surplus of bananas at the moment, I knew they needed to be involved, so I played around a bit and came up with this healthy muffin recipe.

This recipe combines fruit, oats, and nuts, along with very little sugar, to create a lovely breakfast muffin. Can be made vegan by substituting nondairy alternative.

Eggless, Banana, Oat and Almond Muffins

  • 1 cup mashed banana (about 3-4)
  • 1/2 milk or dairy free alternative
  • 1 tsp vanilla
  • 3 tbsp oil
  • 1 tbsp vinegar or lemon juice
  • 1 cup all purpose flour
  • 1/2 cup traditional oats
  • 1/3 cup sugar or brown sugar
  • 1/4 cup chopped, slivered or sliced almonds
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • Pinch of salt
  • Pinch of cinnamon

Preheat oven to 375 degrees

Mash bananas and mix all wet ingredients together

Mix all dry ingredients together

Combine wet and dry ingredients together

Grease a muffin tin, and evenly scoop batter into the tin

Sprinkle tops with oats, almonds and sugar

Should yield between 10 and 12 muffins

Bake for approximately 25 minutes

If you give this a try, let me know how it goes, and thanks for stopping by!

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