Fiber-filled, vegan-friendly muffins. Make 10 breakfasts in just 35 minutes!
Prep time: 10 minutes
Cook time: 25 minutes
Great source of…
✓ Vitamins B12, D, C
1 tbsp flaxseed meal
3 tbsp water
1/2 cup mashed banana (1 large, 2 small)
1/2 cup unsweetened applesauce
1/2 cup coconut, cashew, or almond based yogurt
1/4 cup maple syrup
1 1/4 cup oat flour
1/2 cup almond flour
1/4 cup coconut sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla extract
1/4 tsp salt
Heat oven to 350 degrees F. Grease a muffin tin (12-cup) and set aside.
Make flax 'egg' by combining flaxseed meal and water. Set aside.
In a small bowl, beat banana, applesauce, yogurt, syrup and vanilla extract.
In a separate bowl, whisk together dry ingredients. Slowly add dry mixture to wet and stir well.
Fill each cup 3/4 of the way full.
Bake on center rack for around 25 minutes until a toothpick comes out clean.
Cool in pan for 5 minutes then transfer to wire rack. Let cool completely.
Our favorite vegan yogurt brands include Forager, Lavva, Kite Hill, and So Delicious!
If desired, reheat in toaster oven or microwave.