🧾 Ingredients (makes 10–12 muffins):
- 2 large ripe bananas, mashed
- 1 1/2 cups rolled oats (can pulse half into oat flour for smoother texture)
- 1/2 cup plant-based milk (like almond or oat)
- 1/4 cup maple syrup or agave (or more to taste)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp vanilla extract (optional)
- Pinch of salt
Optional Add-ins:
- 1/4 cup chopped nuts, raisins, or vegan chocolate chips
- 1 tbsp chia seeds or flaxseed meal for a fiber boost
👩🍳 Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease.
- In a large bowl, mash bananas until smooth.
- Add in plant milk, maple syrup, and vanilla (if using). Mix well.
- Stir in oats, baking powder, baking soda, cinnamon, and salt.
- Fold in any optional add-ins.
- Scoop batter evenly into muffin cups (fill about 3/4 full).
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a rack.
✅ Storage:
- Fridge: Up to 5 days in an airtight container.
- Freezer: Up to 2 months. Reheat in microwave or toaster oven.
🍌 Nutrition Facts (Per Muffin):
| Nutrient | Amount |
|---|---|
| Calories | ~95–105 kcal |
| Carbohydrates | ~20g |
| – Sugars (natural + maple) | ~7g |
| Fiber | ~2.5g |
| Protein | ~2.5g |
| Fat | ~1.5g |
| – Saturated Fat | ~0g |
| Potassium | ~150–200mg |
| Calcium | ~40mg (3–4% DV) |
| Iron | ~0.7mg (4% DV) |
| Sodium | ~80mg |
