Banana Oat Muffins

DAIRY FREE/GLUTEN FREE/ COCONUT OIL/VEGAN/VEGETARIAN/EGG FREE OR NOT

This was a scary experiment at first. I found a great recipe at a time when we didn’t eat eggs or dairy (still don’t do dairy) and tried to replace those ingredients. Instead of a cup of Greek yoghurt I used cup coconut oil and instead of eggs I used baking soda and white vinegar. I also used coconut sugar in place of regular sugar, and added almond milk to reduce the thickness of the batter after replacing the yoghurt with coconut oil. 

The yoghurt substitute was a guess after doing some extensive research (5 minutes) on the Internet. The egg substitute came from EgglessCooking.com. The final result was, luckily, a success!

Last week I gave the recipe a try again with eggs (since we recently added them back into our diet). Turned out fabulously! Definitely going to continue to make them this way, BUT the egg substitute option is also very good. 

Ingredients 

This recipe makes about 20ish regular muffins, depending on the size of your tins/liners.

- 2 ½ cups oats (I used regular or thick cut. The original recipe was stern about not using quick cooking so I refrained.)

- ¾ cup coconut oil

- ½ cup almond milk

- 3 eggs OR SUBSTITUE WITH 2tsp baking soda and 2 tbs white vinegar

- ¾ cup coconut sugar

- 1 ½ tsp baking powder

- ½ tsp baking soda (add this even if using the egg substitute)

- 3 bananas

Recipe

1. Preheat oven to 400°F
2. Prepare your muffin tins, or silicone muffin liners. I got some great silicone liners from World Market that I can place on a large baking sheet, with no need for a muffin tin.
3. Place all of the ingredients in a blender except for 1 ½ cups of oats and blend until smooth. Add another cup of oats and blend until smooth again. Repeat with final ½ cup of oats. (Adding the oats a little at a time helps to keep all the ingredients blending.)
4. The batter should be the consistency of pancake batter. If it is too thick add a little more almond milk at a time and blend until it reaches the desired consistency.
5. Pour batter into muffin tin or liners and bake for 25-30 minutes or until a toothpick (I use a chopstick J comes out clean).
6. Eat! This goes very well with jams, butter (if you eat it), and just by itself.

 Original Recipe – The original recipe link doesn’t work anymore. Looks like the blog is out of commission for the time being. Sorry.