Vegan Banana Date Oatmeal Muffins
These super moist and decadent banana date oatmeal muffins are vegan, sugar-free & can be made gluten-free ! Makes a perfect healthy breakfast or snack.
Servings: 10 muffins
Calories: 163kcal
Ingredients
- 2 cups rolled/quick oats (use gluten-free ones if necessary )
- 3 medium ripe bananas
- ¾ cup dates*
- 1 tablespoon baking powder
- 2 teaspoons apple cider vinegar
- ½ cup water / plant based milk of choice
- ¼ cup nut butter of choice **
Instructions
- Preheat oven to 180c / 350f. Grease the muffin pan or line it with some muffin liners.
- Place the oats in a high speed blender and blend on medium high for 30s, or until the oats turned into flour. Transfer it to a large mixing bowl. Add in the baking powder and mix well.
- Now, place the bananas, dates, nut butter, apple cider vinegar and water / milk into the blender. Blend until smooth.
- Pour the wet ingredients into the dry ingredients. Mix gently until everything is well incorporated, but be careful not to overmix.
- Using a trigger ice cream scoop or spoon, fill the muffin holes about ¾ full.
- Bake in the oven for 20-25 minutes, or until a toothpick comes out clean. I recommend checking and keeping a close eye on them around the 18 minutes mark.
- Let them sit in the pan for about 5 minutes, then transfer them to a cooling rack to let them cool down. Enjoy !
Video
Notes
*If your dates are dry, soak them in hot water for 20 minutes before using.
**I am using peanut butter, but almond and cashew butter works well too ! You can also make it nut free by simply using pumpkin seed or sunflower seed butter.
Store muffins in containers at room temperature for up to 4 days, or in the freezer for 3 months. For more details on storage instruction, check out the ' how to store / freeze muffins' section above.
Nutrition
Calories: 163kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 300mg | Fiber: 4g | Sugar: 12g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 1mg
