Thursday, June 14, 2012

The Occasional (Very Lazy) Vegan: Banana Oatmeal Muffins

The blurriness was likely a result of me eating something actually healthy and not loaded with sugar (perhaps I should consult a doctor)
An interesting thought occurred to me during my last Sunday bakeathon; I realized I might want to present a healthy option to go along with my cookies and cupcakes (although this would most certainly slow down my plan of getting promoted at work by giving everyone else health problems). As a result, I decided some vegan muffins would be the way to go. Would my coworkers embrace these healthy yet delicious breakfast treats, or would they stone me with them for my nutritious transgression?

Banana Oatmeal Muffins
Adapted from
Servings: 12-15 muffins
Time: 30 minutes

1 1/2 cups all-purpose flour
1 cup rolled oats
1/2 cup brown sugar, unpacked
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
7/8 cup soy milk
1/3 cup applesauce
2 tsp vanilla extract
1 cup mashed banana

  1. Preheat the oven to 400 F.
  2. Mix the flour, oats, sugar, baking powder, baking soda and salt together in a bowl.
  3. Combine the milk, applesauce and vanilla in a separate bowl.
  4. Add the mashed banana to the wet ingredients until thoroughly incorporated.
  5. Stir the dry ingredients in with the wet ingredients until just combined.
  6. Fill lined cupcake tins 2/3 full with batter and bake for 20 minutes.
  7. Resist the urge to cover them with butter and sugar packed frosting despite the mixed signals the cupcake liners are sending you.
Can you see the cupcakes calling to me in the top left corner? Fortunately, I kept a calm head and ate muffins for breakfast all week.
These muffins certainly did the trick in my search for a healthy breakfast. They tasted a lot like banana bread with the occasional oat coming through. My only real complaint is that I wished the tops had been just a tiny bit crispier (but that's a central failing of most banana based things thanks to their inherent mushiness). Also, I might consider adding a little cinnamon to have these pack some extra punch, but as they stood they went perfectly with my sugar-laden morning coffee to get my day started properly. In the end, these flew out of the work kitchen just as quickly as the lemon curd cookies and black and white cupcakes (stay tuned) I made, so I might just have to keep up the nutritious option tradition.
Alex happily prepares to eat a muffin that's devoid of her lifelong enemy- eggs. (Meanwhile, the boxes present behind her show how great my house is at moving. Only been 3 months!)

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