These Vegan Healthy Muffins are packed with wholesome ingredients like oats, bananas, and berries, making them a nutritious and delicious treat. They’re perfect for a quick breakfast on the go or a satisfying snack any time of day.

OVERVIEW

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 12 muffins
• Calories: Approximately 150 per muffin

INGREDIENTS

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 ripe bananas, mashed
• 1/4 cup maple syrup
• 1/4 cup almond milk (or any plant-based milk)
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup mixed berries (such as blueberries, raspberries, or chopped strawberries)
• Optional: 1/4 cup chopped nuts (such as walnuts or almonds)

INSTRUCTIONS

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the tin.

2. Mix Dry Ingredients:

• In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Mix well.

3. Mix Wet Ingredients:

• In a separate bowl, whisk together the mashed bananas, maple syrup, almond milk, melted coconut oil, and vanilla extract until smooth.

4. Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

5. Fold in Berries and Nuts:

• Gently fold in the mixed berries and chopped nuts, if using.

6. Fill Muffin Tin:

• Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

7. Bake:

• Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool and Serve:

• Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

9. Enjoy:

• Once cooled, these Vegan Healthy Muffins are ready to enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.