These muffins taste just as good as ones with dairy and eggs, and they maintain their moistness and texture through use of bananas and a bit of applesauce. —Ovensports
1 1/3 cups
2 1/2 teaspoons
unsweetened vanilla almond milk, or other non-dairy milk
small bar (roughly 1.5 oz) of vegan dark chocolate
- Preheat oven to 350 degrees.
- In a large bowl, mix together the oats, flour, sugar, baking powder, and salt. In a separate bowl, combine the almond milk, canola oil, vanilla, bananas, and applesauce. Once mixed well, stir the wet mixture into the dry ingredients. Stir in the chocolate.
- Spoon into a greased muffin tin and bake for 20 minutes.