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Vegan almond and oat muffins

These vegan almond and oat muffins are healthy and easy to make. You can use gluten-free oats if needed. They are perfect for breakfast, afternoon tea, picnics, trips or lunch-boxes. You can find flax egg recipe here>>
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 flax-egg or 1 tsp egg replacer powder
  • 2 ripe bananas
  • 1 cup oats gluten-free, if needed
  • 1 cup almond meal or ground almons
  • 1 tsp baking powder
  • 1 tsp of vanilla essence
  • 2 Tbsp date syrup
  • ½ cup oat milk

Method
 

  1. Preheat the oven to 180°C. Prepare 6 silicon muffin cases or line a muffin tin with paper cases.
  2. Make the flax egg or mix the egg alternative powder with two Tbsps of water. Set aside
  3. Mash the bananas with a fork then add the almond meal, oats and baking powder.
  4. Mix well, then add the date syrup, vanilla, egg replacer and oat milk. Combine well.
  5. Divide the batter equally between the prepared cases.
  6. Bake the muffins in the middle of the oven for about 20 minutes or until golden.
  7. Let them cool in the tin or silicon cases, then transfer them to a wire-rack to cool completely.