These delicious low calorie vegan muffins mix up in your blender, making clean-up a breeze!
Author: Peter | Simple Nourished Living
1/2cupunsweetened non-dairy milk (I used plain, unsweetened almond milk)
1/4cuppure maple syrup
1/4cupall natural nut butter (I used almond butter)
2ripe bananas (the riper the bananas, the sweeter the muffins)
1tablespoonapple cider vinegar
2cupsold-fashioned rolled oats
Preheat oven to 350F degrees. Lightly grease a 12-cup muffin tin with non-stick spray or line with paper liners.
Add all the ingredients to high-powered blender (I used my Vitamix) in the order listed. Blend on high speed until the mixture becomes smooth and thoroughly mixed, about 1 minute.
Pour the muffin batter into the prepared muffin pan, filling each about 3/4 of the way. Sprinkle muffins with a few oats before baking, if desired.
Bake for 12 to 15 minutes, or until the muffins turn golden and a toothpick inserted in the center of a muffin comes out clean.
Cool the muffins in the pan for about 10 minutes, then transer muffins to wire rack to cool completely.
Muffins can be store in an airtight container in the refrigerator, or placed in Ziplock freezer bags and frozen.
No oil, eggs or refined sugar necessary for making these healthy, low fat muffins.Since the muffin batter mixes together in your high-powered blender, you'll be saved from making a mess in the kitchen!Serving size: 1 vegan banana oat muffinWeight Watchers PointsPlus: *3Weight Watchers Freestyle SmartPoints: *5
Vegan Banana Oat Blender Muffins
Amount Per Serving (1 muffin)
Calories 121Calories from Fat 35
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.