This morning I decided to try making some banana oat muffin tops with some blueberries and strawberries. There are no added sugars and these make for a healthy little vegan snack!
Servings: 8 muffin tops
2 ripe bananas
1 cup of oat flour (I just ground up some rolled oats in the food processor)
2 flax eggs (1 egg = 1 tbsp of ground flaxseed + 3 tbsp water)
1 tsp baking powder
vanilla or almond extract (optional)
Preheat the oven to 350 degrees Fahrenheit
In a small bowl, mix your flax eggs and set aside to thicken.
Mash your bananas in a bowl with a fork.
Add the oat flour (or ground rolled oats), baking powder, dash of cinnamon (I don't measure, just eye it), splash of vanilla or almond extract, and flax eggs. Stir until well mixed.
Add a handful of berries. I split the batter so I could make one group of blueberry and one group of strawberry.
Take a scoop and place it on a parchment lined baking sheet. Repeat until the muffin top mix is gone.
Bake until the muffin tops start to firm up and very, very lightly brown, about 15-20 minutes.
Remove from oven and let them cool on a rack. Enjoy!
NOTE: If the muffin mix seems too dry because you didn't add enough water to your flax eggs like I did (oops), then add a splash of plant milk.