Vegan Cinnamon Oatmeal Banana Muffins

16 Aug

I know, that’s a hell of a long title, so let’s call them COB Muffins. COB Muffins are the perfect breakfast treat, when all you truely need is a bit of sweetness to drag you out of bed. They’re fluffy, golden brown, not too sweet, moist and kinda healthy. I really love muesli but it’s not the easiest thing to carry around, so now I can just walk down the streets of Berlin with a mug of chai latte in one hand and a muffin in the other one.
They can obviously be made ahead of time and frozen. The recipe is basically Susan’s fat free banana bread but with oatmeal and baked in cupcake tins.
Yield : 6 huge muffins
3 bananas
2 tablespoons orange juice
1/3 C applesauce
1/2 C agave nectar – if you don’t have agave, 1/3 C sugar and two tablespoons of water will work out just fine
1 C whole wheat flour + a pinch of salt
1 C oats
1 1/2 teaspoon baking powder
1 teaspoon to 1 tablespoon cinnamon, depending how cinnamon-y you want them
Mash the bananas with applesauce, agave and orange juice. In another bowl, mix together flour, oats, baking powder and cinnamon. Pour the banana mixture in, stir in. At this point, you could add chocolate chips, walnuts, almonds… Pour into cupcake tins or liners and bake for about 30-35 minutes, until tops are golden brown

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