Chocolatey Banana Oatmeal Muffins
Updated: Jan 17, 2019
It’s a new year and a new gym membership. We’ve all been here before. We’re busy, we’re on the go, and now we’ve forgotten to eat breakfast and are about to starve to death as we walk into that new gym possibly sporting a potato chip we dropped in our scarf on the way to the gym after trying to convince our new trainer that we eat healthy. Just me? These awesome muffins are so fast and easy to make, plus they are loaded with potassium because we do need electrolytes to survive that barre class! They’re also a good source of fiber and protein, and therefore filling to get us through the busy day. As always, these babies are vegan, gluten free, refined sugar free, and with no added oil! This is how we made it:
1 ¼ cups mashed banana
1 cup plant based milk
¼ cup peanut butter
¼ cup maple syrup
¼ cup cacao powder
1 tsp baking soda
1 tsp vanilla
½ tsp salt
2 ¼ cups gluten free rolled oats
½ cup walnuts (or any nut or seed)
Optional mix ins:
1/4 cup chia
½ cup vegan chocolate chips
1/4 cup shredded coconut
Preheat oven to 375 F.
Line a cupcake tin with cupcake liners or spritz with a little oil.
In a high powered blender, add the mashed banana, milk, peanut butter, maple syrup, cacao powder, baking soda, vanilla, and salt. Blend until smooth.
Add the oats, walnuts, and any other mixins to a large bowl, and then mix in all of the good stuff from the blender. Mix until blended.
Spoon the mixture into the prepared cupcake tray, filling each muffin nearly to the top.
Bake for about 20 minutes. This makes about a dozen awesome little energy boosting muffins, and they also freeze really well!
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