These Healthy Banana Oatmeal Muffins are the most delicious banana breakfast muffins made without eggs or dairy.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/healthy-banana-oatmeal-muffins/
Preheat the oven to 390°F (200°C). Line a 12-hole muffin pan with paper cases and lightly spray oil spray n the cases. Set aside.
Peel and mash bananas and measure the exact amount of mashed bananas needed in the recipe. Then, place them in a large mixing bowl.
Combine mashed banana, apple cider vinegar, almond milk, canola oil, vanilla extract, and the optional coconut sugar. Stir until everything is well combined. Set it aside.
In another mixing bowl, whisk together flour, rolled oats, cinnamon, baking soda, baking powder, salt, and sugar if used.
Stir the dry ingredients into the wet and fold in the finely chopped nuts, if used.
Fill the muffin cases up to 3/4 their level and sprinkle extra rolled oats on top of each muffin, if desired.
Place the muffin pan in the center rack of the preheated oven and bake for 5 minutes at this temperature then reduce the temperature to 350°F (180°C) and keep baking for 25-30 minutes or until a toothpick inserted in the center of the muffins comes out clean or with a little crumb on it meaning the muffins are ready but still moist.
Cool in the pan for 10 minutes, then release and cool down on a wire rack.
Store in a cake box in the fridge for up to 4-5 days or freeze and thaw the day before eating.
Note 1: You can replace thall-purpose flour with white wholewheat flour, spelt flour, or all-purpose gluten-free flour. However, this recipe won't work with almond flour or coconut flour.