Raspberry Banana Vegan Oat Muffins

Raspberry banana oat vegan muffins

A healthy lifestyle is not a difficult path to follow…if you have a purpose for choosing this path. I chose to live a healthier lifestyle because I chose to have better health. I chose to lower my cholesterol, stop taking diabetes meds, blood pressure medicine, and acid reflux medicine. I had a clear purpose for eating healthy, sleeping more, drinking more water, and scheduling time to exercise. I no longer take diabetes medicine or acid reflux medicine. My last doctor’s appointment revealed that my A1c remains perfect, my cholesterol is outstanding, and my blood pressure remains normal. I also love sleeping at night without acid reflux! A healthy lifestyle has wonderful rewards that leads to happier life, less meds, and a life that leaves me not feeling deprived or hungry, but leaves me feeling satisfied.

I love creating new and delicious vegan recipes! As I made one of my favorite breakfasts of oatmeal and fruit a couple of weeks ago, I decided I would try oatmeal and fruit muffins, that were also vegan! I’ve tried a few variations of the muffins and have been totally satisfied with each. I think my favorite thus far is the raspberry banana oat muffin. I hope you enjoy it as much as I have and my family has.

Ingredients:

2 cups organic Old Fashioned Oats ground into a flour texture

2 tablespoons organic raw unprocessed cane sugar

1/2 teaspoon Baking soda

1 teaspoon Baking powder

1/4 teaspoon Salt 

1 tablespoon organic cinnamon 

1/2 teaspoon organic ground cardamom

1/4 teaspoon organic cloves

1/4 teaspoon organic nutmeg

1/2 cup rough chopped organic walnuts

1 tablespoon organic ground flaxseed

1 teaspoon organic black chia seeds

Zest of one organic lemon

One overripe organic banana

1 cup organic raspberries (can cut in half but not necessary)

2 tablespoons Silk plant based vanilla bean yogurt

1 tablespoon of plant based spread (I use avocado butter)

I use this to replace butter! It’s also vegan approved and non GMO

Juice of one organic lemon

Splash of organic coconut water

1/4 cup unsweetened organic almond milk

1/4 cup of organic pure maple syrup

Process: 

Pre-heat oven to 350. I typically bake these muffins on the convection setting. Keep in mind that ovens vary when baking so baking time may vary. Spray or line a muffin pan with parchment paper. This recipe yields six muffins.

Grind oatmeal to a similar texture of flour. I use my mini blender to grind the oatmeal, simply because it works as well as my food processor, less cleanup, and easier to access.

This handy blender is the perfect size for the measurements for these muffins.

It’s okay if every grain of oatmeal isn’t ground.

Combine all dry ingredients and stir with a fork. Make a well and begin adding wet ingredients one at a time and still gently. Finally, add fruit and gently stir. Don’t over mix as overmixing creates stiff dough.

Once the mixture is ready and the oven is preheated scoop the muffin mixture into the muffin tin with an ice cream scoop. Don’t worry if the muffin section seem too full, they should bake up to the perfect size every time.

Perfect breakfast size muffins!

Bake muffins for 35 minutes and test with a toothpick to ensure they are baked through. The toothpick will come out clean when muffins are done. I usually turn the oven off and leave the muffins in the oven while it cools off before taking them out. Take the muffins out and allow them to cool for at least fifteen minutes before transferring to a wire cooling rack. Allow the muffins to cool for at least an hour.

I store my muffins in an airtight container and enjoy one thier deliciousness each morning with a piping cup of hot organic coffee.

Delicious for a snack, breakfast, and with coffee or with fruit spread!

Variations:

You can substitute raspberries for blueberries, apples, or blackberries. I haven’t tried strawberries yet, but I foresee those soon. My next plans for these moist delicious and totally vegan and very healthy muffins is chocolate chip muffins. I’m anxious to try this for me and for my grandkids.

Eating vegan and healthy is not hard. I have found it to be fun, informative, and also very rewarding. I hope you enjoy my Rasberry banana oat muffins. Please feel free to comment and or ask questions. I love to hear from my readers. Have a wonderful Saint Patrick’s day. For me, I’m going to enjoy a beautiful day in the mountains of Kentucky before going to evening church service. Spring has arrived in the Appalachian Mountains!

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