Friday, October 18, 2013

Vegan Cran-Nut Banana Oat Muffins!

Yes, okay's a mouthful to say.  But once you have a mouthful in your mouth, you will understand why I made these muffins.

I'm not a huge baked goods person and tend to lightly pick at muffins and breads.  But, by using whole wheat flour or rice flour and by adding fruits/vegetables, I all of a sudden don't feel overly guilty about eating a small muffin. 

 Vegan Cran-Nut Banana Oat Muffins

Keep in mind, when you are baking these yourself, you can determine how much additional sugar, oil or vegan butter you add in.  You can also determine the size of your muffins.  I tend to make mine on the smaller size for better portion control.  This is much better than making an impulse purchase at Starbucks while your are ordering your coffee.  Those muffins are packed FULL of empty calories!

Ingredients (yields 12 muffins)
1 1/4 whole wheat flour or rice flour (or your choice of flour)
1 c rolled oats
2 tsp baking powder
1/2 tsp baking soda
2 bananas
1/2 c almond milk
1/4 c evoo
3/4 c dried cranberries
1/4 c chopped raw walnuts
1/2 tsp vanilla
1 tsp cinnamon
vegan butter (to oil muffin tins)

Preheat oven 375.  In one bowl, mix dry ingredients (the first 4 ingredients).  In another bowl, mash bananas until smooth and then add in the remaining ingredients.  Stir in the dry ingredients until fully mixed.  Lightly butter muffin tins with vegan butter and pur in muffin batter about 1/2-2/3rds full.  Bake for about 16-18 minutes or until it passes the toothpick test.  Let cool for 5-10 minutes and remove from muffin tin.  Enjoy for breakfast or when on the move!

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