I am unemployed and have all of the time in the world to make breakfast (please hire me), but I find that making a big breakfast on weekdays is both lonely and seems like a big ordeal. I love making quick breakfasts in a convenient cup to stick in my purse when I inevitably realize I have forgotten to eat all day and am about to die of starvation. Behold! The surprisingly hearty and super healthy banana and blueberry muffin! It’s sweetened with potassium-rich bananas and dates, and then loaded up with antioxidant powered blueberries! Plus oats are a good source of both soluble and insoluble fiber which is very good for your digestion, keeping you feeling full longer, and are good for your heart. If, like me, you were born with an annoying heart issue and are constantly looking for both potassium and fiber, I have just the muffin for you! These little beauties are vegan, gluten free, refined sugar free, oil free, and delicious AF! This is how we made it:
1 cup ripe mashed banana (save those old, brown bananas!)
½ cup plant based milk
2 flax eggs (2 tbsp flax meal + 6 tbsp warm water mixed and set aside for 5 minutes)
½ cup date paste or maple syrup
1 tsp vanilla
1 tbsp apple cider vinegar
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
2 ¼ cups oat flour
1 cup blueberries
½ cup chopped walnuts or pecans (optional)
Preheat your oven to 350 F, and get a muffin pan ready. You can either use paper tins or a little spritz of oil.
In a high powered blender, add the banana, milk, flax egg, date paste, vanilla, apple cider vinegar, cinnamon, baking powder, baking soda, and salt. Blend until very well combined.
In a medium bowl, add the oat flour, and then pour in the banana mixture. Stir in the blueberries and walnuts.
Spoon the mixture into your prepared muffin pan about ¾ full.
Bake the muffins for about 16-18 minutes. If you’re uncertain, do the toothpick test.
Loving our muffins? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!