These sweet and delicious homemade oatmeal banana bread muffins are the perfect choice for a filling and healthy vegan breakfast!
I’ll admit I don’t always eat a “perfect” healthy diet.
Especially in December, filled with so many holiday parties and family gatherings, it’s not uncommon for a few too many drinks and way too many Christmas cookies to sneak their way into my life.
Not to mention the homemade chocolate fudge, the bourbon pecan pie, and the Christmas zeppole (a traditional Italian dessert that is basically deep-fried dough coated in sugar. Sounds healthy, right? Maybe not… but they are really good!).
If you’re anything like me, you don’t even want to look at another Christmas cookie by the time January rolls around.
(That feeling only lasts about two days… but still.)
These healthy oatmeal banana bread muffins are loaded with whole-grains, fiber and vitamins; the perfect remedy to counter all of those holiday cookie binges.
Or that New Year’s Eve hangover…
Did you make a New Year’s resolution year? Have you been successful in keeping them so far?
Losing weight and eating healthier are consistently two of the top ten New Years resolutions made every year… and statistics suggest that over 40% of people who make these resolutions will break them before February!
The pictured muffins are frosted with Healthy Cream Cheese Frosting.
Oatmeal Banana Bread Muffins
- 1 cup milk of choice (240g)
- 1 1/2 tbsp white or apple cider vinegar (21g)
- 2 tsp pure vanilla extract
- 1/2 cup applesauce (120g)
- 1 cup mashed banana, measured after mashing (240g)
- 3 tbsp vegetable or coconut oil (30g)
- 1 cup rolled oats (90g)
- 1 1/2 cup spelt flour (200g) (Bob’s gf also works here)
- 1/2 cup sugar of choice or xylitol (100g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips, optional
Oatmeal Muffins Recipe: Preheat oven to 400 F. Add liners to 15 muffin tins, and set aside. In a mixing bowl, whisk together the first 6 ingredients. In a separate large bowl, stir the remaining ingredients together. Pour wet into dry, and stir until just evenly combined (don’t overmix). Portion evenly into the muffin liners and bake 18 minutes. They will be a bit undercooked when you take them out… allow to cool uncovered for at least 20 minutes. Then, if possible, loosely cover and wait a day – water absorbs and texture is much firmer next day.
Link Of The Day:
This week has totally been Pumpkin Week! I have been using pumpkin in eeeeverything and it has been glorious!
Hmm.. this is a difficult one.. maybe Italian week? or cheese week? or cabbage week? 😀
I don’t know what my week would be. At first I was going to say either nut butter or oatmeal week, but every week is nut butter/oatmeal week. I should have a chickpea week since I like cooking with them so much.
I’m excited for that cookie recipe!
I would probably have an “ice cream” theme week, immediately followed by an “oh my gosh I need vegetables right now please no more sugar” theme week.
Caitlin, you are hilarious!!
my theme would be fall fashion jewel tones edition
Everything looks delicious! I would have to say waffle week! I am seriously loving waffles lately!
“Teeny Cashini Hammock”? Lol. I can never stick to one food for too long so I couldn’t have a whole week of something!
I found Artisana raw coconut butter at my local grocery store the other day!!
I scooped that baby right up. I adore coconut and I was definitely not disappointed! It was love at first bite! I had it today with a sliced banana, some raw almond butter, some coconut flakes, and a hefty sprinking of Grape Nuts (high in iron). It was awesome… 🙂
So excited you found it! Haha another convert to the cause. We’ll take over the world yet with our coconutty message, right? 😉
Ok I just got a sample of artisana coconut butter today (I’ve been wanting to try it after seeing how often you post it and it looks so good). My only problem was I didn’t know how to heat it to 85 degrees (how long in microwave? or under hot water?)… so I kind of burned it a little… oops 🙁 I was pretty sad, but the parts that didn’t burn tasted really good! I know I’m going to buy a big jar now (they sent me the cutest 1 oz jar), but I was just wondering what your preferred method is so that I don’t screw it up again.
Thanks !
LOL it’s actually so hot here that lately the butter melts by itself. But in the winter, I do this:
https://lett-trim.today/2009/12/17/the-trick-to-melting-without-a-microwave/%3C/a%3E%3C/p%3E
I would say grain week would be a fun theme. That and sweet potato would be interesting. One day I will make that cheesecake. 🙂
I think that a week of peanut butter would be good. Making something savory, sweet, and salty with it!!