I Like to Eat Apples and Bananas Vegan Muffins

Does anyone remember that silly song, I like to eat apples and bananas?” Creating these muffins brought me back to those fun lyrics, and truly made me miss my students even more! I always sing this song for my 1st graders around this time of the year, and now with the distance learning taking place, I am really truly missing seeing their faces light up when we do fun silly songs such as this one. Anyway, back to the world of food. These VEGAN muffins are stuffed with plant based goodness and are easy to make and a fun breakfast treat you can enjoy throughout the week. I also snuck in some protein  with the addition of the oat flour, which, if you haven’t tried making oat flour before, is VERY easy. You simply add whole oats to a blender and blend until it looks like flour!  I use oat flour in pancakes too, so I always make a bunch and store it in a large airtight container for easy use! I hope you enjoy these muffins! If you make them tag us on social media! 

​Ingredients (makes 12 muffins)
1 flax egg (1T ground flax + 1.5T water) - you can also use 1 chicken egg if not vegan
2 overripe bananas mashed 
½ cup brown sugar
½ cup avocado oil 
½ tsp vanilla
2T unsweetened plain almond milk (or any other non dairy milk) 
½ cup oat flour (oats ground up in high speed blender into flour)
​1 cup all purpose flour
1+1/2 tsp baking powder
1tsp cinnamon
1 heaping cup of peeled green apples diced very small 

Directions (updated 05/05/20)

1. In a medium sized bowl make your flax egg by combining 1T of ground flaxseed with 1.5 T of water. Stir and let it sit until the mixture resembles an egg. 
2. While you are waiting for the flax egg, preheat the oven to 350 degrees and prepare a non-stick muffin pan with a little bit of non-stick oil.
3. Add the mashed banana, brown sugar, avocado oil, vanilla and almond milk to the flax egg mixture and stir to combine.
4. In a large bowl combine all of the dry ingredients: oat flour, all purpose flour, baking powder and cinnamon and whisk to combine.
5. Pour your wet ingredients into your dry ingredients and gently stir to incorporate. Do not over mix. 
6. Gently fold in the apple pieces
7. Scoop the batter into muffin tins and fill to the top. You should have enough batter for 11-12 muffins. 
8. Bake at 350 for 20-25 minutes. Test after 20 with a toothpick inserted into the center. If it comes out clean then the muffins are done. 
9. Let the muffins sit for 5 minutes before transferring to a wire rack to cool.  
10. Store uneaten muffins on the counter in an air-tight container for 2-3 days. After than transfer to the fridge.