Total Time: 2 hours
Yield: 6 small muffins
Ingredients:
½ cup dry oats
½ cup vegan milk - I used hazelnut
2 teaspoons apple cider vinegar
2 tablespoons soft coconut oil
¼ cup brown sugar
1 small ripe banana
½ cup flour
1 teaspoon baking powder
½ teaspoon salt
Steps:
Combine vegan milk and apple cider vinegar, let sit for 5 minutes
Mix oats and milk mixture, let sit for 1 hour
Preheat oven to 400 degrees
Mix flour, baking powder, salt together
Mix soaked oats, coconut oil, brown sugar, banana together thoroughly so the coconut oil and the banana are well mixed
Combine bowls and mix well
Grease your muffin tin and fill ⅔ full with batter
Bake for 40-45 minutes
Enjoy!
I was really craving muffins last night so I spent some time browsing through my favorite cookbook to get some ideas for the morning and decided on this muffin. This cookbook is so fantastic on levels! I found it at an antique store over a year ago and it quickly became my most used book because the recipes are incredibly reliable, probably because this book was published in 1956. There are some coupons in this book that make me think the original owner bought it around that time as well and I love coming across those sweet artifacts when browsing through it. I love using the recipes in this book as a base and then altering the recipes to be either vegan, gluten-free, or just my own. So this recipe is a veganized version of the Oatmeal Muffins on page 81 of this book. Combining vegan milk with apple cider vinegar makes for the perfect buttermilk substitute and the banana acts as an egg replacer. If you don’t have apple cider vinegar just use lemon juice. These muffins are very healthy and delicious but not drastically so in either direction. I ate two trying to decide if I would post the recipe and decided to share it before I consumed a third muffin.