Vegan Blueberry and Banana Oatmeal Muffins
Description
Perfect for snacking, these vegan muffins are made with almond milk, banana, and blueberries, and use rolled oats instead of flour.
Ingredients
•
2 cups almond milk
•
1 medium ripe banana, mashed
•
2 teaspoons vanilla extract
•
3 cups rolled oats
•
1/4 cup brown sugar
•
1 1/2 teaspoons ground cinnamon
•
1 teaspoon baking powder
•
1/2 teaspoon sea salt
•
2 cups blueberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Whisk almond milk, mashed banana, and vanilla extract together in a large mixing bowl until smooth. Add oats, brown sugar, cinnamon, baking powder, and sea salt; mix until well combined. Fold in blueberries. Fill the prepared muffin cups evenly with batter.
3
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.