Been feeling the 4 p.m. slump? Here’s a pick-me-up for that.
Lightly sweet and super moist, these nut-free banana muffins will become a family favourite. My kids devour them! On my end, I feel good about the relatively wholesome ingredients and how quickly they come together, thanks to the blender.
Banana Chip Muffins
Makes 12 muffins
Ingredients
- 1 cup (250 mL) rolled oats
- 1 cup (250 mL) plant-based milk
- 2 ripe bananas
- ⅓ cup (80 mL) pure maple syrup
- ⅓ cup (80 mL) tahini
- 1 tsp (5 mL) pure vanilla extract
- 1 cup (250 mL) gluten-free all-purpose baking flour (see tip below)
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) cinnamon
- ½ tsp (2 mL) salt
- ½ cup (125 mL) dairy-free dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and brush a 12-cup muffin tin with oil or line with paper liners.
- Put the oats, milk, bananas, maple syrup, tahini, and vanilla in a blender, and blend on low until smooth.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry and stir to combine. Fold in the chocolate chips.
- Distribute the batter evenly among the prepared muffin cups.
- Bake for 25 minutes, or until the tops of the muffins are browned and spring back when gently pressed.
- Store in an airtight container for 1 to 2 days at room temperature, 5 to 7 days in the fridge, or up to 3 months in the freezer.
Tip: We use Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. This flour bakes up like refined-wheat all-purpose flour, but the first ingredient is chickpea flour! Win.
Excerpted from The Vegan Family Cookbook, by Anna Pippus. Copyright © 2021, Anna Pippus. Photography © 2021, Anna Pippus. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Now that you know how to make banana oatmeal chocolate chip cookies, get the recipe for vegan mac and cheese.
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