Healthy WFPB Muffins (No Oil, No Sugar!) | Easy Plant-Based Breakfast 🍌🥕

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide similar crunch and nutrition at a lower cost.

dried fruit

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Canned fruit can be more affordable and still adds sweetness.

plant-based milk

🥗Healthier: homemade nut milk

💰Cheaper: water + powdered milk alternative

Using water with a powdered alternative reduces costs.

Blend 2 1/2 cups of organic rolled oats in a blender to make oat flour for about 10 seconds.

In a mixing bowl, combine the oat flour with 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 2 teaspoons of cinnamon; whisk together.

In the blender, add 5 medjool dates (pitted), 3 very ripe bananas, 1/2 cup of soy milk, and 1/4 cup of maple syrup; blend until smooth.

Pour the wet mixture into the dry mixture and mix until just combined.

Add 1/4 cup of hemp seeds, 1/4 cup of pumpkin seeds, and 1/4 cup of ground flax to the mixture; stir to combine.

Chop half of a non-ripe banana into small squares and fold it into the batter.

Zest half a lemon into the mixture; if unavailable, substitute with 2 tablespoons of lemon juice.

Scoop the batter into a silicone muffin tray, filling each cup evenly to make 12 muffins.

Top each muffin with slices of banana and a sprinkle of crushed walnuts; press them down slightly into the batter.

Sprinkle a small amount of maple sugar on top of each muffin for added sweetness.

Preheat the oven to 350°F (175°C) and bake the muffins for 25 minutes.

Check for doneness with a toothpick; if it comes out clean, remove from the oven.

Let the muffins cool in the tray for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens