Recipe: Vegan Banana Oatmeal Muffins

These vegan banana oatmeal muffins are one of my favourite post-run snacks. They’re full of carbs and protein to help refuel your body, and aren’t too sweet. Bonus: they freeze well too! I take one out of the freezer before my run, then eat it up while I stretch after I finish.

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Banana Oatmeal Muffins

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 12
Nutritional information, per muffin (not including optional ingredients): 135 calories (1.6 grams fat, 24.6 grams carb, 7.3 grams protein)

Ingredients:

1 cup old fashioned oats
1 cup whole wheat flour
1/2 cup unflavoured protein powder (I use pea protein; you can also replace with 1/2 cup of flour)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
2 flax eggs (2 tbsp ground flax + 1/4 cup water)
3 medium overripe bananas, mashed
1/4 cup maple syrup
3/4 cup almond milk or other plant-based milk
2 tsp vanilla extract
1/4 cup walnuts (optional)
1/4 cup chocolate chips (optional)

Directions:

1. Preheat oven to 350F.

2. Mix dry ingredients in one bowl, and wet ingredients in a second bowl. Combine the two and mix until combined.

3. Stir in optional ingredients.

4. Bake 20-25 minutes in a lined muffin tin.