Tuesday, May 6, 2014

Vegan Banana Walnut Muffins

I am over comfort food. I've been making casseroles, mac-n-cheese, heavy granola bars. As weather gets hotter and my clothes get smaller, I start to crave lighter treats.

These muffins are filling, but not heavy. The perfect quick breakfast or snack. Filled with walnuts, oatmeal, and banana, these muffins are packed with nutrients.

The best part? No white flour or processed sugar. These little muffins are a sweet treat that is guilt free. I've included the vegan version below, but feel free to use a regular egg if you aren't vegan. I do it all the time.

This weekend I was so productive (no more studying!!!), and I whipped these up on Sunday afternoon. My apartment smelled so amazing. You will likely see them in my What I Ate Wednesday Post too :)

Vegan Banana Walnut Muffins
Makes 8-9 muffins

2 medium bananas, mashed. (the riper the bananas, the sweeter the muffins!)
2 tablespoons coconut oil
1 flax egg
1/2 cup almond/soy milk
2 tablespoons of honey
1 teaspoon vanilla
2/3 cup whole wheat flour
1/2 cup oats (works will regular or quick cooking)
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 c. chopped walnuts

Preheat oven to 375*. In a medium bowl, mash bananas with oil and fax egg until well blended. Blend in milk, vanilla, and honey.
In a small bowl, whisk the flour, oats, baking powder, cinnamon, and salt until there are no clumps. Gently blend the walnuts in and coat them with flour. Gently fold the dry ingredients into the banana mixture. Mix until just combined.
Spray muffin tin with non-stick spray and divide batter among tins. Muffins will not rise significantly, so fill almost to the top.
Bake muffins for 15-16 minutes, or until golden.
** Feel free to add chocolate chips or peanut butter too!!

1 comment:

  1. This sound delicious! I'm totally over the whole comfort foods thing...casseroles, stews, etc. Bring on the fresh fruits and veggies!


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