Ingredients
Scale
- 1/2 cup Mashed ripe banana
- 1 cup Dairy-free milk
- 1/3 cup Maple syrup
- 2 tablespoons Ground flaxseed
- 2 teaspoons Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
- 3 cups Old-fashioned oats
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 1 cup Frozen blueberries
- 1/3 cup Chopped walnuts
Instructions
- Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with silicone liners or lightly oil the cups.
- Mash the ripe banana until smooth in a medium bowl. Mix in the dairy-free milk, maple syrup, ground flaxseed, lemon zest, lemon juice, and vanilla extract. Let it sit for about 5-10 minutes.
- Combine the old-fashioned oats, ground cinnamon, baking powder, and salt in a large bowl.
- Pour the wet mixture into the dry mixture and stir until combined.
- Fold in the chopped walnuts and blueberries gently.
- Fill each muffin cup about three-quarters full with the mixture.
- Bake for 28-32 minutes, until the tops are lightly browned and firm.
- Allow to cool for 10 minutes in the tin before transferring to a cooling rack.
Notes
These cups store beautifully in an airtight container in the fridge for up to five days. For busy mornings, prep them on a Sunday evening.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg