Muffins are cupcakes trying to be a bit healthy – our Vegan Oat Banana Muffins are packed with raisins and a bit of Cinnamon. With no icing, and less sugar they are typically made with oats so feel less like a treat. Delicious and more filling than a cupcake – fruity muffins are a great snack.
When baking egg free bananas are a good way to bind the mixture, apple puree also works nicely if you prefer the taste of apples (1/4 cup should do it instead of the mashed banana). Do play around and add in whatever fruit you fancy – dried apricots, dried cherries or even dates work well. These Vegan Oat Banana Muffins last a good few days in an airtight container.
If you fancy something lighter than a muffin but like banana then check out our Vegan Banana Chocolate Cupcakes.
Free From: Dairy, Egg, Nuts
Preheat your oven to 350°F, 180°C
Vegan Oat Banana Muffins
- 1 Flax Egg (1 tbsp ground flax with 2 tbsp water)
- 1 tbsp Molasses or Treacle
- 1/2 Cup Soft Brown Sugar
- 1/3 Cup Non-Dairy Margarine
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 Cup Self Raising Flour
- 1 Cup Fine Oats
- 2/3 Cup Raisins
- 1 Ripe Mashed Banana
- 1 tsp Vanilla
- A couple of dried banana chips for each muffin - break them up and sprinkle them on the muffins
- 1/4 Cup Plain Coconut Yoghurt
- 1 tsp Lemon Juice
- 3/4 Cup Non-Dairy Milk
- Combine together and leave to stand for 10 minutes
- Put together the vegan buttermilk ingredients and put to one side.
- Cream the non-dairy margarine and the brown sugar.
- Add in the treacle, vanilla, flax egg, banana and 'buttermilk' and mix.
- Add in the dry ingredients (flour, oats, baking powder, baking soda, cinnamon and salt) and mix together until combined.
- Using a wooden spoon mix in the raisins or other dried fruit.
- Fill the muffin cups 2/3rd full and top with dried banana chips.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool in the tin for 5 minutes and then cool on a wire rack.