Name: Oatmeal Breakfast Muffins
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2½ cups rolled oats; ½ cup oat flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 Tbsp cinnamon; ½ tsp ground nutmeg; 4 ripe bananas, mashed; 1 apple, grated; ½ cup non-dairy milk; 2 tsp vanilla extract; ½ cup raisins; ½ cup chopped walnuts, optional

Recipes » Desserts » Oatmeal Breakfast Muffins

By Shelly Detken

(49)

These hardy, moist muffins are like eating a bowl of oatmeal topped with bananas and raisins, only these you can eat out of your hands!

Prep: 15 mins Cook: 35 mins Total: 50 mins Yield: 6 large or 12 small muffins

Low Sugar Soy Free

Ingredients

2½ cups rolled oats
½ cup oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp cinnamon
½ tsp ground nutmeg
4 ripe bananas, mashed
1 apple, grated
½ cup non-dairy milk
2 tsp vanilla extract
½ cup raisins
½ cup chopped walnuts, optional

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 350 degrees F.
2. In large bowl combine and whisk together dry ingredients.
3. In small bowl combine bananas, apple, non-dairy milk, vanilla and stir until well combined.
4. Add wet ingredients to dry and combine well. Fold in raisins and walnuts, if using.
5. If using a 6-muffin tin bake for 45 minutes. If using a 12-muffin tin, bake for 35.