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Vegan Banana Oat Muffins

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Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 cup rolled oats
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup buttermilk soy milk with 2 tsp. Vinegar
  • 1/3 cup avocado oil
  • 1/2 teaspoon vanilla extract
  • 2 medium bananas very ripe and mashed (approximately 1 cup)
  • optional 1/4 cup - 1/2 cup chocolate chips -make sure the ingredients match your dietary needs

Instructions
 

  • Preheat the oven to 375F. Line a 12 cup muffin tin.
  • Make the faux buttermilk by mixing soy milk and vinegar in a 1 or 2 cup measuring cup
  • In a medium-large glass mixing bowl, combine the dry ingredients: flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. Stir to mix well then set aside.
  • Add buttermilk to the dry ingredients and mix well. Next add in the oil, vanilla and mashed bananas. Stir to combine. Do not over-mix. If you would like to add chocolate chips, gently mix them in right now. If only adding them to half the batter, sprinkle them in by hand into the individual muffin cups.
  • Spoon batter into prepared muffin tin, filling 3/4 way full. Bake for 16-20 minutes, until tops spring back when tapped and internal temperature is about 200F. Let sit for a minute then carefully remove hot muffins from pan to a cooling rack.

Notes

How to store muffins: 
*Muffins will keep fresh, covered at room temperature for about 24-48 hours. 
*Freeze fresh, cooled muffins the same day by wrapping individual muffins in plastic wrap, then placing in a ziploc bag. Store in freezer up to 3 months. 
*If you are not dairy free, you may use any dairy milk to replace the soy milk! 
*Double check chocolate chip ingredients to make sure they are dairy free and egg free.