These vegan Maple Banana Oat and Nut muffins have no refined sugar and are 100% whole grain! Yep. These are delicious, nutrient-packed, guilt-free muffins, so you can feel good about having one or three for breakfast.
1/2cupsliced almondsor other nut, plus more for sprinkling tops of muffins
Preheat oven to 375 and line a 12 cup muffin pan with liners.
Mix together the chia seeds (2 tablespoons) and water (1/3 cup). Set aside for at least 5 minutes.
Meanwhile, mix together the coconut oil (1/2 cup) and maple syrup (1/3 cup).
Add the mashed bananas and the chia seed and water mixture; mix until well combined.
Add the baking powder (1 teaspoon), baking soda (1 teaspoon), salt (1/2 teaspoon), cinnamon (1/2 teaspoon), cardamom (1/4 teaspoon), nutmeg (1/4 teaspoon), and water (1/2 cup); mix until well combined.
Stir in the oats (1 cup) and whole wheat flour (1 cup) until just combined.
Fold in almonds (1/2 cup).
Pour batter into prepared muffin pan, filling almost to the top. Sprinkle with extra almonds and a drizzle of maple syrup, if desired.
Bake for 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
These will stay good for 2-3 days at room temperature in an airtight container, or you can refrigerate or freeze for a longer time.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.