These muffin-like bites use only pureed banana as a sweetener, have no added oil, and use whole-grain oats and oat flour.
Added plus: they can be prepped in just minutes!
Makes 8 to 10 servings
1 cup rolled oats
1 cup oat flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/8-1/4 teaspoon freshly grated nutmeg
1 cup pureed overripe banana (roughly 2 large bananas, see note)
1 teaspoon vanilla extract
2 tablespoons grain-sweetened vegan chocolate chips or raisins (optional)
Preheat oven to 350 F. In a mixing bowl, combine the oats, oat flour, baking powder, sea salt, cinnamon, and nutmeg. Stir until well combined. Add the pureed banana and vanilla (and chocolate chips or raisins, if using) to the dry mixture, and stir until combined. Using a cookie scoop or spoon, place mounds of the batter (about 2 to 2 1/2 tablespoons) on to a baking sheet lined with parchment paper. Bake for 14 to 15 minutes, until golden and set to the touch. Remove and let cool on pan for just a minute, then transfer to a cooling rack.
Note: Use an immersion blender and a deep cup to puree your bananas (this is easiest, but a blender or small food processor also works). It produces a very liquefied mixture, not like what you can get through mashing.
Per serving (1 muffin): 114 calories, 2 g fat, 0.3 g saturated fat, 12% calories from fat, 0 mg cholesterol, 3 g protein, 22 g carbohydrate, 4 g sugar, 3 g fiber, 136 mg sodium, 49 mg calcium, 1 mg iron, 2 mg vitamin C, 8 mcg beta-carotene, 0.1 mg vitamin E
“This recipe is from Dreena Burton of www.plantpoweredkitchen.com.
Recipe use by permission of PCRM.
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