Vegan Power Muffins

Whip up these Healthy and Delicious Vegan Power Muffins for a nutritious snack that's quick to make and family-friendly. Packed with oats, banana, and optional chocolate chips, they are both satisfying and affordable!

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: Healthy, Vegan

Calories: 150

Ingredients Method Notes

Ingredients

Muffin Base

1 cup rolled oats You can use quick oats for a faster bake.
1 ripe banana, mashed Mash well for better incorporation.
1/2 cup almond milk Any plant-based milk works.
2 tablespoons maple syrup Adjust sweetness to your preference.
1/4 cup nut butter Peanut or almond are great choices.
1 teaspoon baking powder Leavening agent for the muffins.
1/2 teaspoon cinnamon For a warm, comforting flavor.
a pinch salt Enhances flavor.
Optional: chocolate chips or nuts For added crunch and sweetness.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, mix the mashed banana, almond milk, maple syrup, and nut butter until well combined.
Add the rolled oats, baking powder, cinnamon, and salt. Stir until everything is nicely incorporated.
If you’re feeling extra, fold in some chocolate chips or nuts for an added surprise.
Scoop the mixture into muffin tins, filling each about 2/3 full.

Baking

Bake for 20-25 minutes or until they’re golden brown and a toothpick inserted comes out clean.
Let them cool slightly, then devour!

Notes

These muffins keep well in an airtight container for up to 5 days in the fridge. Freeze for up to 3 months and reheat when ready to enjoy. Consider adding vanilla extract for extra flavor.