Easy Vegan Oatmeal Muffins
These vegan oatmeal muffins are made with rolled oats, bananas, blueberries, and maple syrup for a wholesome, dairy-free breakfast or snack that’s easy to meal prep.
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Servings: 12
Ingredients
- 1 tablespoon chia seeds
- 2 ½ tablespoons water
- 2 cups rolled oats
- ½ cup chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 ripe bananas mashed
- 1 cup frozen wild blueberries
- 1/3 cup maple syrup
- 2 cups plant-based milk of choice
- 3 tablespoons neutral oil
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, mix together chia seeds and water. Set aside.
- Preheat oven to 375 degrees F. Line a baking tin with muffin wrappers.
- In a large bowl, mix together oats, pecans, baking powder, cinnamon, nutmeg, and salt. Gently mix in banana until it is distributed well. Gently fold in blueberries.
- In a separate bowl, whisk together maple syrup, milk, oil, vanilla, and chia egg. Pour this mixture over the oat mixture and fold together. Allow to sit 5-10 minutes so that the oats absorb some of the liquid, then mix again.
- Use a ladle to transfer mixture into muffin tin, filling each ¾ fill. If there is any liquid left in the bowl, add to each cup in the tin.
- Bake for 35-45 minutes until the oatmeal cups are golden brown and firmly set.
- Allow to cool before removing from muffin tin.